The fastest & most delish French chicken stew made with browned chicken pieces braised in a creamy white wine sauce. Served with toasted bread slices to scoop up every last bit.
Chicken Fricassée
Chicken Fricassée
with white wine & fresh cream
Hands on Time: 20 - 35 minutes
Overall Time: 25 - 40 minutes
Ingredients:
- Carrot
- Chicken
- Farm-style Bread Slices
- Free-range Chicken Mini Fillets
- Fresh Cream
- Onion
- Onions
- Stock Mix
- White Wine
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
GOLDEN CHICKEN
Place a deep pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside.
STOCK & SLURRY
In a small bowl, combine the stock mix with 10ml of cold water to form a slurry. Set aside.
SIMMERING STEW
Return the pan to medium heat with a drizzle of oil or a knob of butter. When hot, fry the carrot pieces and sliced onion until slightly softened, 6-8 minutes (shifting often). Add the wine and simmer until almost evaporated, 1-2 minutes. Add the cream and 150ml of water. Bring to a boil and stir in the stock slurry. Simmer until thickened, 3-4 minutes (stirring occasionally). In the final 1-2 minutes, add the cooked chicken back to the sauce. Loosen with warm water if too thick. Season.
BREAD
Place a clean pan over medium-high heat with a knob of butter. When melted, toast the bread slices until golden, 1-2 minutes per side.
DIG IN
Bowl up the chicken fricassée, and finish it off with a crack of black pepper. Serve with the toasted bread. Simple yet stunning, Chef!
Free-range Chicken Mini Fillets - 150g
Stock Mix - 20ml
Carrot - 120g
Onion - 1
White Wine - 30ml
Fresh Cream - 50ml
Farm-style Bread Slices - 120g
GOLDEN CHICKEN
Place a deep pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
STOCK & SLURRY
In a small bowl, combine the stock mix with 20ml of cold water to form a slurry. Set aside.
SIMMERING STEW
Return the pan to medium heat with a drizzle of oil or a knob of butter. When hot, fry the carrot pieces and sliced onion until slightly softened, 6-8 minutes (shifting often). Add the wine and simmer until almost evaporated, 1-2 minutes. Add the cream and 250ml of water. Bring to a boil and stir in the stock slurry. Simmer until thickened, 3-4 minutes (stirring occasionally). In the final 1-2 minutes, add the cooked chicken back to the sauce. Loosen with warm water if too thick. Season.
BREAD
Place a clean pan over medium-high heat with a knob of butter. When melted, toast the bread slices until golden, 1-2 minutes per side.
DIG IN
Bowl up the chicken fricassée, and finish it off with a crack of black pepper. Serve with the toasted bread. Simple yet stunning, Chef!
Free-range Chicken Mini Fillets - 300g
Stock Mix - 40ml
Carrot - 240g
Onion - 1
White Wine - 60ml
Fresh Cream - 100ml
Farm-style Bread Slices - 240g
GOLDEN CHICKEN
Place a deep pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
STOCK & SLURRY
In a small bowl, combine the stock mix with 30ml of cold water to form a slurry. Set aside.
SIMMERING STEW
Return the pan to medium heat with a drizzle of oil or a knob of butter. When hot, fry the carrot pieces and sliced onion until slightly softened, 8-10 minutes (shifting often). Add the wine and simmer until almost evaporated, 2-3 minutes. Add the cream and 350ml of water. Bring to a boil and stir in the stock slurry. Simmer until thickened, 4-5 minutes (stirring occasionally). In the final 1-2 minutes, add the cooked chicken back to the sauce. Loosen with warm water if too thick. Season.
BREAD
Place a clean pan over medium-high heat with a knob of butter. When melted, toast the bread slices until golden, 1-2 minutes per side.
DIG IN
Bowl up the chicken fricassée, and finish it off with a crack of black pepper. Serve with the toasted bread. Simple yet stunning, Chef!
Free-range Chicken Mini Fillets - 450g
Stock Mix - 60ml
Carrot - 360g
Onions - 2
White Wine - 90ml
Fresh Cream - 150ml
Farm-style Bread Slices - 360g
GOLDEN CHICKEN
Place a deep pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
STOCK & SLURRY
In a small bowl, combine the stock mix with 40ml of cold water to form a slurry. Set aside.
SIMMERING STEW
Return the pan to medium heat with a drizzle of oil or a knob of butter. When hot, fry the carrot pieces and sliced onion until slightly softened, 8-10 minutes (shifting often). Add the wine and simmer until almost evaporated, 3-4 minutes. Add the cream and 450ml of water. Bring to a boil and stir in the stock slurry. Simmer until thickened, 4-5 minutes (stirring occasionally). In the final 1-2 minutes, add the cooked chicken back to the sauce. Loosen with warm water if too thick. Season.
BREAD
Place a clean pan over medium-high heat with a knob of butter. When melted, toast the bread slices until golden, 1-2 minutes per side.
DIG IN
Bowl up the chicken fricassée, and finish it off with a crack of black pepper. Serve with the toasted bread. Simple yet stunning, Chef!
Free-range Chicken Mini Fillets - 600g
Stock Mix - 80ml
Carrot - 480g
Onions - 2
White Wine - 125ml
Fresh Cream - 200ml
Farm-style Bread Slices - 480g
Woolies Products in this dish
