French chicken fricassee
1 tbsp butter olive oil 250g button mushrooms, sliced 1kg skinless chicken thighs, trimmed of fat 1 onion, diced 2 sticks celery, sliced 1/2 cup dry white wine 11/2 cups chicken stock 1/4 cup cream 1 bay
- Heat the butter and 1 tablespoon of oil and pan-fry the mushrooms, tossing over a medium heat for 5 minutes to brown. Remove to one side.
- Brown chicken pieces for 2 minutes on each side, adding a little more oil to pan if needed. Remove chicken to one side.
- Add the onion and celery to the pan and cook for 5 minutes to soften. Add the wine and simmer for 2 minutes, then add the chicken stock, cream and the bay leaf and bring to the boil.
- Return chicken pieces and mushrooms to the pan, turn down the heat and simmer for 45 to 50 minutes or until the chicken is cooked through. Adjust seasoning with salt and pepper and serve.