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rate
Prep 30 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • 2 Chicken Supremes
  • 6 Slices of bacon chopped
  • 2 Small onions chopped
  • 10 Chestnut mushrooms chopped
  • 3 Cloves of garlic chopped
  • 1 tsp Garlic salt
  • 3 tbsps Plain flour
  • 120 ml Dry white wine
  • 420 ml Chicken stock
  • 1 Knob butter
  • 3 Savoy cabbage leaves chopped
  • 120 ml Double Light Cream
  • 1 tsp Dried parsley
  • 8 Pickled onions
Chicken Fricassee Chicken Fricassee

Chicken Fricassee

A deliciously creamy chicken dish

This is such a beautiful dish, the sauce is so divine you'll need lots of crusty bread to mop it up!


  • Brown your chicken Supremes on both sides then set aside
  • In the same pan pan fry your bacon and onions
  • Add in garlic salt & chopped garlic pan fry for few minutes
  • Add knob of butter and chopped mushrooms, pan fry until golden
  • Add flour and stir until absorbed
  • Pour in white whine and scrape up all bits in pan
  • Slowly add your chicken stock a small amount at a time until absorbed
  • Add in your pickled onions & put the chicken back in the pan
  • Add your cream and place in oven for 30 mins on 175℃
  • In a dry hot pan , gently char your Savoy cabbage and add to finished dish
  • Sprinkle with dries parsley
  • Serve with rice, potatoes or crusty bread


These beautiful Chicken Supremes were from Sherwood foods

Chicken Fricassee

A deliciously creamy chicken dish

This is such a beautiful dish, the sauce is so divine you'll need lots of crusty bread to mop it up!

favorite
print
rate
Prep 30 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • 2 Chicken Supremes
  • 6 Slices of bacon chopped
  • 2 Small onions chopped
  • 10 Chestnut mushrooms chopped
  • 3 Cloves of garlic chopped
  • 1 tsp Garlic salt
  • 3 tbsps Plain flour
  • 120 ml Dry white wine
  • 420 ml Chicken stock
  • 1 Knob butter
  • 3 Savoy cabbage leaves chopped
  • 120 ml Double Light Cream
  • 1 tsp Dried parsley
  • 8 Pickled onions
  • Brown your chicken Supremes on both sides then set aside
  • In the same pan pan fry your bacon and onions
  • Add in garlic salt & chopped garlic pan fry for few minutes
  • Add knob of butter and chopped mushrooms, pan fry until golden
  • Add flour and stir until absorbed
  • Pour in white whine and scrape up all bits in pan
  • Slowly add your chicken stock a small amount at a time until absorbed
  • Add in your pickled onions & put the chicken back in the pan
  • Add your cream and place in oven for 30 mins on 175℃
  • In a dry hot pan , gently char your Savoy cabbage and add to finished dish
  • Sprinkle with dries parsley
  • Serve with rice, potatoes or crusty bread


These beautiful Chicken Supremes were from Sherwood foods