CHICKEN FRICASSÉE

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PREP TIME 15 minutes
COOK TIME 20 minutes
SERVES 2

INGREDIENTS

2 chicken breasts, cut into thin strips

1 onion, finely diced

3 celery stalks, sliced

1 carrot, diced

200g streaky bacon, cut into lardons

2 tsp Tamar Valley Truffles truffled mustard

½ cup cider

½ cup chicken stock

½ cup cream

2 tbsp chopped thyme

2 tbsp chopped parsley

Juice of ½ lemon

Sourdough bread, to serve

METHOD

Step 1 

Heat a large pan over medium heat. Sauté the onion, celery, and carrot until the vegetables soften and start to brown slightly. Add the streaky bacon lardons to the pan and cook until they are browned and slightly crispy. Add the chicken strips and cook until they are browned on the outside. Stir in the truffled mustard, ensuring everything is well coated.

Step 2

Pour in the cider and chicken stock, stirring to deglaze the pan and incorporate the flavours. Let the liquid reduce by about half.

Stir in the cream, thyme, and parsley. Cook until the sauce thickens slightly, then add the lemon juice to brighten the flavours.

Step 3

Divide the chicken fricassée between two serving bowls.

Serve with slices of sourdough bread on the side for dipping into the creamy sauce.