Chicken and Mushroom Fricassee with Spring Onion and Herb Pilaf

True comfort food in a one-pot recipe and cooked with ease in the Toughened Non-Stick Buffet Casserole. Sautéed chicken pieces combine beautifully with caramelised shallots, button mushrooms and fresh herbs in a creamy white wine sauce. This rich and flavoursome French-inspired dish is somewhere between a sauté and a stew and is delicious served with either rice or creamed potatoes.


Serves 4

Preparation Time

Cook time

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Cook's NoteCrème fraîche is a thick French soured cream with a fat content around 40%. Double cream with 2 teaspoons of lemon juice stirred through can be substituted for the crème fraîche.
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For the fricassée:

  • 1 x 1.2 to 1.3kg chicken, cut into 8 pieces
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • 2 teaspoons butter
  • 2 teaspoons vegetable oil
  • 175g shallots, peeled
  • 175g button mushrooms
  • 1½ tablespoons plain flour
  • 1½ tablespoons Dijon mustard
  • 150ml dry white wine
  • 375ml hot chicken stock
  • 1 small bay leaf
  • 2 teaspoons fresh tarragon, chopped
  • 1½ tablespoons fresh parsley, chopped
  • 125ml full-fat crème fraîche

For the spring onion and herb pilaf:

  • 300g long grain rice
  • 600ml boiling hot water
  • 2 bunches spring onions, trimmed, cleaned and thinly sliced
  • 1 tbsp each chopped fresh tarragon, parsley and chives
  • Salt and pepper


Season the chicken portions with the salt and pepper.

Heat the butter with the oil in the casserole over a medium heat and sauté the chicken pieces in two batches. Starting with the chicken skin-side down, brown well on all sides then transfer to a dish. This will take around 8-10 minutes in total.

Add the shallots to the residue of oil in the casserole and cook over a low heat for 5-6 minutes until golden and caramelised. Stir in the mushrooms and continue to cook for 2-3 minutes more.

Stir the flour and mustard into the shallots and mushrooms. Pour in the wine and bring the contents to a simmer whilst stirring. Once thickened and glossy add the hot stock and the bay leaf.

Return the browned chicken pieces to the casserole, bring the contents back to a simmer and cook for 20 minutes with the lid on. Remove the lid and continue to cook for 10-12 minutes more to allow the sauce to reduce to a coating consistency. Stir occasionally.

Meanwhile, make the spring onion and herb pilaf. Rinse the rice under cold water until the water runs relatively clear, then drain, tip into a large saucepan and add ½ teaspoon of salt and the boiling water. Bring to the boil, cover with a lid, reduce the heat to low and leave to cook for 12-15 minutes until the grains are just tender. Remove the lid, fluff up the grains with a fork, re-cover and set to one side.

Melt the butter in another medium-sized pan, add the spring onions, season lightly with salt and pepper and cook for 2 minutes until just soft.

Uncover the rice once more, add the spring onions and herbs and gently fork together until well mixed. Cover and keep warm.

Stir in the chopped herbs along with the crème fraîche to the fricassée and simmer for a final 2-3 minutes. Adjust the seasoning to taste, remove the bay leaf and serve with the spring onion pilaf.