Chicken, Mushroom, and Leek Fricassee. Serves 4
Fricassee is a traditional French dish, my mother use to make it when I was a child and serve it with duchess potatoes so it evokes childhood memories and flavours I remember the original dish being wonderful but heavy on cream, this is a lighter healthier version, and by using plant cream is kosher, and easier on the digestion.
Ingredients
800 g Chicken thigh fillets
½ teaspoon sea salt
½ teaspoon ground black pepper
½ tablespoons Tomor or vegan butter
1 tablespoon oil
1 Leek finely sliced.
I white onion finely diced.
4 cloves garlic chopped.
300 g Mushrooms of your choice
1 tbsp Gluten free flour plain
1 tablespoon Dijon mustard
½ cup parsley, fresh flat leaf chopped
Sprig of fresh thyme
1 cup dry white wine
500 ml homemade chicken stock
300 ml plant-based cream.
½ Lemon, zest & juice
Method
In a heavy bottom pan, heat the oil, season the chicken thighs with salt and pepper, and cook them in the oil for 3 minutes each side, remove from the oil and place them on a plate that is covered with kitchen towel, to remove excess oil and set aside.
Add the onions, leek & garlic into the same pan, lower the heat, and cook till translucent, remove the onion and leek mixture and set aside.
Melt the Tomor in the same pot, add the flour and mix well together, this is your roux base, add the wine, chicken stock, the lemon zest and juice, bit by bit, till you have a sauce that has thickened.
Return the chicken onion, leeks, mushrooms, a sprig of fresh thyme, salt, and pepper, into the pan, stir well and place the lid cook on a low to medium heat and cook for 35 minutes.
Turn down the heat, stir in the plant cream and fresh parsley, turn off the heat, place the lid back on the heat for 5 minutes then serve , this goes really well with rice or noodles to absorb the sauce, and a fresh lemony salad on the side for contrast of flavours and texture, with a glass of chilled white wine.
Bon Appetite!