Chicken Fricassee

For 2 servings

• 2 chicken thighs, boneless
• Salt and pepper, to taste
• 1 tbsp olive oil
• 20g butter
• 1/2 onion, chopped
• 150g chestnut mushrooms, sliced
• 1 garlic clove, crushed
• 1 tbsp plain flour
• 250ml chicken stock
• 100ml single cream
• 1 tsp Dijon mustard
• Fresh tarragon or parsley, chopped, to serve

1. 1

   Pat the chicken thighs dry with kitchen paper first, this helps them brown properly rather than steam, then season all over with salt and pepper.

2. 2

   Heat the olive oil in a large pan over medium heat until it shimmers slightly. Add the chicken and cook for 4 to 5 minutes on each side, without moving it too much, until deeply golden brown on the outside. It does not need to be fully cooked through yet, it will finish cooking later in the sauce. Remove and set aside on a plate.

3. 3

   Add the butter to the same pan and let it melt, swirling it around. Add the onion and cook for 5 to 6 minutes, stirring occasionally, until soft and translucent, not browned, lower the heat slightly if it starts to catch colour too fast.

4. 4

   Add the mushrooms and cook for 5 minutes, stirring now and then. They will first release a good amount of liquid, keep cooking until that liquid has mostly evaporated and the mushrooms start to look glossy rather than watery, this concentrates their flavour.

5. 5

   Add the garlic and cook for 30 seconds, just until you can smell it, garlic burns quickly and turns bitter, so keep it moving.

6. 6

   Sprinkle in the flour and stir constantly for 1 minute, coating everything evenly, this is called a roux and will thicken the sauce once liquid is added. It should smell lightly toasted but must not brown or catch on the bottom.

7. 7

   Gradually pour in the chicken stock, adding it a splash at a time and stirring well after each addition, this is the key step to avoiding a lumpy sauce, do not rush it by pouring it all in at once.

8. 8

   Once all the stock is incorporated and smooth, return the chicken to the pan along with any juices that collected on the plate. Cover and simmer gently for 15 to 18 minutes, until the sauce has thickened to a consistency that coats the back of a spoon, and the chicken is cooked through with no pink in the middle when you cut into the thickest piece.

9. 9

   Reduce the heat to low, this next part needs a gentle touch. Stir in the cream and Dijon mustard, and warm through for 1 to 2 minutes only, keeping the heat low so the sauce does not come to a hard boil, boiling cream can cause it to split into an oily, grainy texture rather than staying silky.

10. 10

    Scatter with fresh tarragon or parsley before serving with rice or mashed potato.