Chicken fricassee with mushrooms Recipe

Free-range chicken stew cooked with wild mushrooms and basmati rice.

  • Preparation
  • Cooking time
  • Rest time
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(10 votes) 4.5/5
Pour people
  • Supreme(s) of chicken breast : 4 whole
  • Shallot(s) : 1 whole
  • Double cream : 150 ml
  • Water : 500 ml
  • Coarse salt : 3 g
  • Olive oil : 30 ml
  • Fresh mixed wild mushroom(s) : 200 g
  • Dry white wine : 100 ml
  • Basmati rice : 250 g
  • Fine salt : 4 pinch(es)
  • Freshly ground black pepper : 4 Turn
  • ETAPE 1

    Rinse the basmati rice and cook in one and a half times its volume of water along with a pinch of salt for 5 minutes. Turn off the heat and leave the rice to stand for about 10 minutes.

  • ETAPE 2

    Cu the chicken into cubes and clean the mushrooms.

  • ETAPE 3

    In a pan with a drizzle of olive oil, brown the chicken pieces. Season with salt and pepper and set aside.

  • ETAPE 4

    Saute the shallots in a pan, then add the mushrooms and deglaze the pan with white wine. Reduce by half, then add the crew, and chicken pieces.

  • ETAPE 5

    Place the rice on a plate with the chicken on top and finish with the mushroom sauce.

Chef's tip

«Vary the mushrooms used in this recipe depending on which are in season. »

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