Chicken and Mushroom Fricassee

1. 1 Chicken thighspack 900 g ≈ $3.99 200 g
2. 2 Button mushrooms≈ $7.50 per kg 85 g
3. 3 Butterpack 180 g ≈ $1.58 15 g
4. 4 Sunflower oil 10 ml
5. 5 Wheat flour 10 g
6. 6 Cream 10%pack 500 ml ≈ $2.40 100 ml
7. 7 Garlic≈ $10.00 per kg 5 g
8. 8 Parsleypack 50 g ≈ $1.50 5 g
9. 9 Dillpack 50 g ≈ $1.80 5 g
10. 10 Salt 2 g
11. 11 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut the skinless chicken¹ thighs into chunks, season with salt and black pepper. Slice the mushrooms.

2. Heat sunflower oil and half the butter² in a pan. Sear the chicken¹ for 6–7 minutes until golden brown.

3. Reduce heat, add 100 ml of water, cover, and simmer for 15 minutes.

4. In a separate pan, sauté the mushrooms in the remaining butter² for 8–10 minutes until all liquid evaporates.

5. Stir in the flour, then add the cream⁶ and cook for 2 minutes until slightly thickened.

6. Combine the mushroom sauce with the chicken¹ and simmer covered for 5 minutes until the meat is tender and the juices run clear.

7. Garnish with finely chopped garlic⁷, parsley⁸, and dill⁹ before serving.

In short

• In the planner this dish is cooked for two days: reheat on day two.