Chicken fricassee with mushrooms and baby onions
Chicken thighs in a pale, creamy white wine sauce with mushrooms and sweet little onions.
- Time1 hr 15
- LevelMedium
- Costabout £3.86 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the butter and oil in a large pan over a medium heat. Brown the chicken for 3 minutes on each side, without letting it go dark. Lift out.
6 min - 2
Add the onions, mushrooms and carrots and cook for 8 minutes until lightly golden. Stir in the cornflour for 1 minute.
8 min - 3
Pour in the wine and let it bubble for 2 minutes. Dissolve the stock cube in the boiling water and add it with the thyme, stirring until smooth.
- 4
Return the chicken, cover and simmer gently for 35 minutes, until it is cooked through and tender.
35 min - 5
Meanwhile, cook the rice following the packet instructions.
- 6
Stir in the cream, lemon juice and parsley and warm through for 2 minutes. Season with black pepper. Serve over the rice.
2 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.