Recipe Chicken fricassee with mushroom scones : Hearty Dishes and Tasty

Recipe Chicken fricassee with mushroom scones : Delicious Food and Enjoy a Night Under the Stars – One dish that is suitable for breakfast is a casserole. This potato casserole is easy, delicious, and can provide the nutrients your body needs to be more energized throughout the day. Its unique taste and large portion will certainly add to the delicacy of this one menu. For those of you who are curious about the menu of this unique casserole, let’s see what!. This Recipe Chicken fricassee with mushroom scones has been designed to be as simple and easy as possible to put into practice. With 0:40 prep, 4 serving, Advanced level.

This delightful chicken fricassee is best mopped up with fresh homemade mushroom scones.


  • 1 teaspoon sweet paprika
  • 1.5kg chicken thigh cutlets, skin removed
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 brown onion, cut into thin wedges
  • 1 large carrot, peeled, halved lengthways, sliced
  • 40g (1/4 cup) plain flour
  • 125ml (1/2 cup) white wine
  • 500ml (2 cups) Massel chicken style liquid stock
  • 3 tsp chopped fresh rosemary, plus extra, to serve
  • 60ml (1 ⁄4 cup) pouring cream


  • Step 1
    Make mushroom scones: Preheat oven to 220C/200C fan forced. Whisk plain flour, baking powder and salt in a bowl. Add butter and rub into flour. Melt extra butter in a frying pan. Cook 250g sliced button mushrooms and 2 chopped garlic cloves for 5 minutes. Season. Stir into flour mixture with 100g grated gruyère and 1⁄2 cup milk until dough comes together. Knead until smooth. Flatten to 2cm thick.
  • Step 2
    Cut into triangles. Place on a baking tray. Bake for 20 minutes or until golden.
  • Step 3
    Prepare chicken: Rub paprika into chicken. Season. Heat oil in a frying pan over high heat. Cook chicken for 3 minutes each side or until golden. Transfer to a plate. Reduce heat to medium-low. Cook onion and carrot, stirring, for 10 minutes. Add flour. Cook, stirring, for 2 minutes. Remove from heat.
  • Step 4
    Stirring, slowly add the wine, then the stock. Return to the heat. Cook, stirring, until sauce is thickened. Add the rosemary and chicken. Cook, partially covered, for 45 minutes or until tender. Stir in the cream. Simmer for 5 minutes. Season.
  • Step 5
    Divide among plates. Top with extra rosemary. Serve with scones, if using.

Chicken fricassee with mushroom scones

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