A classic in a flash, you can also use beef. Heat a shallow saucepan and sizzle the bacon for about 2 mins until starting to brown. Throw in the chicken, then fry for 3-4 mins until it has changed colour. Turn up the quick and chicken and throw in the mushrooms.

Cook for a few mins, stir in the flour, then cook until a paste forms. Tip in the tomatoes, stir, then crumble in the stock cube. Bubble everything for 10 mins, splash in the Worcestershire sauce, stir through the parsley, then serve with mash or boiled rice. RECIPE TIPSMAKE IT WITH BEEFAdding beef stock to a chicken recipe will give the dish a big meaty flavour. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution.

003eA classic in a flash, you can also use beef. Chicken Fricassée is a traditional French chicken stew made with browned chicken pieces braised in a creamy white mushroom sauce. Chicken pieces This dish is best made with skin-on, bone-in chicken pieces that stay nice and juicy after simmering in the sauce. Mind you, this is a quick stew that only calls for 30 minutes of simmering time.

But still, boneless breast or thigh would overcook in this time. Having said that, I’ve included in notes in the recipe for how I would make Chicken Fricassée with breast and boneless thighs, because I know some of you will ask! The herb flavourings for the sauce. Fresh is best if you have them, else dried is fine.

The traditional vegetable included in the sauce. Though really, this is such an adaptable dish that it can be made with any vegetable suitable for braising. Any white wine that’s not too woody or sweet will work great here. Chardonnay in particular adds really good flavour. This dish is extremely tasty made with regular store-bought chicken stock.

But it becomes a restaurant-quality treat if you make it with homemade chicken stock! Homemade chicken stock is straightforward to make and really worth it for the added deliciousness. Used to lightly thicken the sauce. This also thickens the sauce as well as making the sauce rich, creamy and decadent! 30 minutes on the stove which is all you need for the chicken to cook through.

Brown the chicken thighs first, placing them in the butter skin side down. 5 minutes until nice and golden, then turn and cook the other side for just 1 minute. Remove the thighs from the skillet to a plate or tray. Once done, add them to the plate holding the thighs.

There will still be plenty of butter left in the skillet, which has now transformed into browned butter. To start the sauce, sauté the onions, mushrooms, thyme and bay leaves for around 5 minutes in the residual butter, adding the garlic towards the end. The mushrooms will change from white to light golden, but won’t go a deep golden brown. There’s no point browning mushrooms well because they will lose the colour when braised.

Then add the flour and cook it for 1 minute to cook out the raw floury taste. Then add the wine and chicken stock. Stir well, scraping the base of the pot to dissolve all the golden bits stuck on the base of the pot into the sauce. Return the chicken to the pot, skin side up. It will mostly be submerged, and that’s exactly what we want. The braising liquid will keep the chicken nice and juicy, while the chicken will absorb the tasty sauce flavour! Cover with a lid and cook for 10 minutes.