Chicken and Mushroom Fricassee

1. 1 Sunflower oil 10 ml
2. 2 Parsleypack 50 g ≈ $1.50 5 g
3. 3 Button mushrooms≈ $7.50 per kg 85 g
4. 4 Garlic≈ $10.00 per kg 5 g
5. 5 Butterpack 180 g ≈ $1.60 18 g
6. 6 Whole chickenpack 1.6 kg ≈ $7.10 145 g
7. 7 Salt 2 g
8. 8 Ground black pepper 1 g
9. 9 Dillpack 50 g ≈ $1.80 5 g

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

Method

1. Soak the button³ mushrooms, then boil them briefly.

2. Heat vegetable oil in a pan, add butter³, and brown the chicken pieces over medium heat.

3. Drain excess oil, replace with butter³, add water, and season with salt and black pepper.

4. Sauté the mushrooms in butter³ for 10 minutes, then add them to the chicken and simmer covered for 15 minutes.

5. Finish with minced garlic⁴ and fresh herbs.

In short

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