Chicken and Asian Mushroom Fricassee Stew

Cook time 30 minutes
Servings 2


2 tbsp extra virgin olive oil

2 chicken marylands

2 French shallots, chopped

10g dried mushrooms (morel or porcini), rehydrated 3/4 cup of hot water

150g mixed fresh mushrooms (such as shiitake, oyster, button and enoki)

1/2 cup frozen baby peas

1/4 cup brandy

3 tsp butter

1 tsp soy sauce

1/3 cup cream

1 tbsp of garlic chives, finely chopped

Steamed rice, to serve

Salt and pepper

Chicken and Asian Mushroom Fricassee Stew


Heat a large pan on a medium-high heat. Drizzle extra virgin olive oil over the chicken and season with salt and pepper. Place the chicken skin side down in the pan and seal on both sides for 3-4 minutes or until golden brown.

Add shallots to the pan with an extra drizzle of oil, cook for a few minutes then add the peas followed by the drained rehydrated dried mushrooms, reserving the liquid for later. Roughly chop the fresh mushrooms, reserving the enoki for later. Add to the pan and stir though. Cook for 4-5 minutes or until the mushrooms begin to soften and colour, continuing to turn the chicken every few minutes to ensure it cooks evenly.

Now deglaze with the brandy, 2 teaspoons of butter, soy sauce, reserved mushroom stock and cook for 10-15 minutes on a medium to low heat until the chicken is cooked through. Note: if chicken pieces are large, ideally cook with a lid on.

Add the cream and give the pan a shake and reduce until the sauce thickens. Add the enoki mushrooms and then remove from the heat.

Add remaining teaspoon of butter and a pinch of salt and pepper to the cooked rice and fold through. Portion on to plates and serve with the chicken and lots of mushroom sauce. Garnish with chives and extra enoki mushrooms.