Name: Chicken fricassee with apples and cider
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6
Ingredients: 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

Chicken fricassee with apples and cider

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Serves 6

Prep

15M

Cook

50M

Total

1H 5M

Ingredients

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.

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Ingredients

Method

Chicken fricassee with apples and cider

Kumara Mash

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