What you need
- 1.5 kg chicken pieces, such as marylands
- salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 2 leeks (about 400g), sliced
- ¼ cup dry sherry
- 200g button mushrooms, halved
- 100g mixed mushrooms (such as Swiss brown, portabella and shitaki)
- 400ml chicken stock
- 125ml PHILADELPHIA Light Cream for Cooking, a cream alternative
- ¼ cup chopped or snipped chives or chervil
- mashed potatoes, for serving
How to make it
- PAT chicken dry with paper towel and season well. Heat oil in a large frypan or flameproof casserole over high heat. Add chicken skin side down to pan in batches and cook for 4-5 minutes, turning to ensure chicken is golden all over. Remove from pan and set aside.
- ADD the leek to the pan and cook for 3 minutes or until soft. Add sherry and stir and scrape up any brown bits on the bottom of the pan. Return chicken to the pan, add mushrooms and stock and bring to boil.
- LOWER heat and simmer for 30 minutes or until chicken is cooked through. (Check by inserting a skewer close to the bone in chicken thigh; if juices run clear it is cooked.)
- STIR in PHILLY Cream for Cooking and simmer for a further 15 minutes or until thick and creamy. Add chervil or chives and serve with mashed potatoes.
Tip: Haven't got sherry? Try it with white wine instead.
A fabulous creamy chicken and mushroom fricassee, a little like a stew, is a simple dish that can easily be made a day or two in advance.