Protein Swap | German Chicken Fricassé
with Mushrooms & Rustic Potato Mash
Cooking time
25 minutes
Servings
2/4
Calories
740 /serving
Home for the holidays looks a lot like this: buttery mashed potatoes holding up an easy, breezy, creamy chicken fricassee, inspired by Germany’s Hühnerfricassee. Studded with peas and mushrooms (bonus: no slicing required), the velvety sauce gets a welcome dash of Worcestershire.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 450g Potatoes
- 15ml Minced garlic
- 4g Thyme
- 225g Sliced mushrooms
- 30ml Vegetable demi-glace
- 150g Green peas
- 10ml Worcestershire sauce
- 60ml Heavy cream
Contains: Anchovies • Barley • Milk
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
2 or 4 tbsp Butter
Total Fat
37 g
Saturated Fat
17 g
Sodium
470 mg
Total Carb
60 g
Sugars
10 g
Protein
46 g
Fibre
8 g
Preparation
Make the mash
- Bring a medium pot of salted water to a boil.
- Medium-dice the potatoes.
- Add to the pot of boiling water and boil, 14 to 16 min., until very tender.
Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot.- Off the heat, add 2 tbsp butter (double for 4 portions).
- Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P.
Start the chicken
- Meanwhile, pat the chicken dry; season with S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken and cook, partially covered, 4 to 6 min. per side, until partially cooked.
- Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Mise en place
- Meanwhile, pick the thyme leaves off the stems; roughly chop the leaves.
Start the fricassé
- In the reserved pan, heat a generous drizzle of oil on medium-high.
- Add the mushrooms and garlic. Sauté, adding the thyme halfway, 3 to 4 min., until nicely browned; season with S&P.
Finish the chicken & fricassé
- To the pan, add the demi-glace, cream, Worcestershire sauce, peas and ¼ cup water (double for 4 portions).
- Cook, stirring often, 1 to 2 min., until combined.
- Add the chicken* and cook, partially covered, 3 to 4 min., until cooked through; season with S&P.
- If the sauce seems dry, gradually add 3 tbsp water until you achieve your desired consistency.
Plate your dish
- Divide the mash between your plates.
- Top with the fricassé (slice the chicken beforehand if desired). Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
