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Chicken fricassee with mushroom scones
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Prep Time:
40 minutes
Cook Time:
100 minutes
Total Time:
140 minutes
Savor a flavorful chicken fricassee paired perfectly with savory mushroom scones.
Ingredients:
  • 2.50 gm sweet paprika
  • 1.5kg chicken thigh cutlets, skin removed
  • 27.30 gm extra virgin olive oil
  • 1 brown onion, cut into thin wedges
  • 1 large carrot, peeled, halved lengthways, sliced
  • 40g (1/4 cup) plain flour
  • 125ml (1/2 cup) white wine
  • 500ml (2 cups) chicken style liquid stock
  • 3 tsp chopped fresh rosemary, plus extra, to serve
  • 60ml (1 ⁄4 cup) pouring cream
  • 500.00 ml plain flour
  • 8.00 gm baking powder
  • 1 pinch salt
  • 50g butter, chopped, chilled
  • 20g butter, extra, for frying
  • 250g button mushrooms
  • 2 garlic cloves, chopped
  • 100g gruyere, grated
  • 128.75 gm milk
Instructions:
  • Preheat your oven to 220C/200C fan forced. In a bowl, combine plain flour, baking powder, and salt. Rub in butter until mixture resembles breadcrumbs. In a frying pan, melt extra butter and cook sliced button mushrooms and chopped garlic for 5 minutes. Season with salt and pepper. Stir in grated gruyère and milk into the flour mixture until it forms a dough. Knead the dough until smooth, then flatten it to 2cm thickness.
  • Cut the food into triangular pieces. Arrange them neatly on a baking tray. Bake in the oven for 20 minutes or until they turn a beautiful golden hue.
  • Season chicken with paprika, then sear in a hot pan with oil until golden on both sides. Set aside. Lower heat, cook onion and carrot for 10 minutes, then stir in flour and cook for 2 more minutes. Remove from heat.
  • Gently pour in the wine followed by the stock and return to heat. Stir constantly until the sauce thickens. Add the rosemary and chicken, then cook covered for 45 minutes until tender. Mix in the cream, simmer for 5 minutes, and season to taste.
  • Plate the dish and garnish with additional fresh rosemary before serving with scones on the side, if desired.

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