Chicken Fricassée

• Serves: 4
• Prep time: 1hr
• Author: Matthieu Court

Ingredients

• 300g - Basmati Rice
• 700g - Chicken Thighs and Drumsticks (w/ skin)
• 1 handful - Pancetta or Lardons
• 1 tray - Mushrooms (chopped)
• (Optional) 1 - Carrot (peeled, chopped)
• 1 cup - Chicken Stock
• 5 - Cloves of Garlic (minced or finely chopped)
• 1 bunch - fresh Thyme, Parsely
• 1 big glass - Dry White Whine
• 3 Tbsp - white flour
• 50g - Butter (unsalted)

Steps

• Brown lardons, then mushrooms and reserve.
• Brown chicken in butter.
• Start the roux, and in goes the wine then reduce.
• (Optional) Add the carrots.
• Add the stock and simmer for 20 mins.
• Shortly before the 20 mins, add the mushrooms and pancetta.
• Spoon out everything but the liquid and reduce with the cream.