Chicken Fricassée with Rice

Ingredients

Quantities are for one portion.

• 100 mlchicken stock
• 50 mldouble cream
• 150 gchicken breast, cut into chunks
• 15 mlolive oil
• salt and pepper to taste
• 100 gmushrooms, sliced
• 1onion, finely diced
• 70 gwhite rice
• 10 gbutter
• 10 gplain flour
• 10 gfresh parsley, chopped

Method

1. Cook the dry white rice in salted water until tender, then set aside to keep warm.
2. Season the chicken chunks with salt and pepper. Heat half of the butter and olive oil in a pan, and sear the chicken until lightly golden but not browned. Remove the chicken.
3. In the same pan, melt the remaining butter and soften the diced onion and sliced mushrooms.
4. Sprinkle the plain flour over the mushrooms and cook for a minute, stirring constantly.
5. Gradually pour in the chicken stock, whisking to create a smooth sauce.
6. Return the chicken to the sauce, cover, and simmer until cooked through. Stir in the double cream and fresh parsley just before serving.
7. Spoon the creamy chicken fricassée over the warm steamed rice.