a taste of France

Chicken tomato and mushroom stew



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Ingredients


Chicken tomato and mushroom stew

Fricassee de poulet

5lb / 2½ kg chicken skinned and cut into pieces

50g /2ozs seasoned flour/ flour with salt and pepper

50mls / 2 flozs vegetable oil

450ml 15 flozs chicken stock

1 1/2 teaspoon cornflour blended with 1 tablespoon of water

1 bay leaf

a clove of garlic crushed

6 medium tomatoes peeled and chopped

225g / 8 ozs small mushrooms chopped

2 egg yolks

150mls / 5 flozs double cream

1/2 teaspoon paprika



Coat the chicken with the seasoned flour.

Heat the oil in a large pan and fry the chicken until browned.

Stir in the stock, cornflour, bay leaf and garlic bring to the boil.

Turn heat down and simmer for 40 mins.

Then stir in the mushrooms and tomatoes simmer for another 20 mins then remove the bay leaf.

Put the chicken pieces in a warm serving dish.

Mix the cream and egg yolks together stir in about 4 to 5 tablespoons to the cooking liquid.

Then place in a sauce pan and simmer gently for 3 to 5 mins.

Pour the sauce over the chicken. sprinkle with paprika and serve at once


Chicken stew


Chicken stew picture


  • if you liked the Chicken tomato and mushroom stew try the coq au vin recipe
  • try the chicken and almond recipe
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  • try the chicken chasseur
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