/assets/logos/nzwd.svg
Recipe

Chicken fricassee with apples and cider

Nov 29, 2012 1:00pm
  • 15 mins preparation
  • 50 mins cooking
  • Serves 6
    • Print
    Print

Ingredients

Chicken fricassee with apples and cider
  • 1 tablespoon olive oil
  • 750 gram chicken breast or thigh fillets, cut into chunks
  • 8 small eschallots, peeled
  • 2 cup dry apple cider
  • 1/3 cup dry white wine
  • 300 millilitre carton thickened cream
  • 80 gram butter
  • 2 granny smith apples, cored, thinly sliced
  • 150 gram button mushrooms, halved
  • chopped parsley and kumara mash (see tip), to serve

Method

Chicken fricassee with apples and cider
  • 1
    Heat oil in a large frying pan on medium. Cook chicken and eschallots in 2 batches for 5-6 minutes each batch, browning slightly. Transfer to a plate.
  • 2
    Add cider and white wine to pan. Simmer for 10-15 minutes, until mixture has reduced to half a cup in volume.
  • 3
    Blend in cream and bring to boil. Reduce heat. Simmer for 4-5 minutes until sauce has thickened slightly.
  • 4
    Heat 50g butter in a large frying pan on high. Saute apple slices for 4-5 minutes until golden and tender. Stir through sauce.
  • 5
    Melt remaining butter in same pan on high. Saute mushrooms for 3-4 minutes until tender.
  • 6
    Return chicken mixture and mushrooms to sauce. Simmer for 5-10 minutes until chicken is cooked through and sauce has thickened. Sprinkle with parsley. Serve with kumara mash.
Kumara Mash
  • 7
    To make kumara mash, peel and cut kumara into large chunks. Add to a large pan of boiling salted water. Cook for 15-20 minutes until very tender, then drain well and mash butter and milk or cream. Season to taste.

The Latest from Food To Love

read more from

/assets/logos/nzwd.svg