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Chicken Fricassee

Chicken Fricassee

with Mushrooms and Linguine

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All the elements in this dish are classics that are made for one another. Mushrooms, carrots and thyme have nothing but love for one another and couldn't pair better with a rich creamy sauce and pasta. Enjoy!

Allergens:Wheat/BléSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Chicken Thighs

340 g

Linguine

(ContainsWheat/Blé)

227 g

Cremini Mushrooms

100 g

Shallot

2 unit

Chicken Broth Concentrate

12 g

Garlic

10 g

Thyme

2 tbsp

All-Purpose Flour

(ContainsWheat/Blé)

2 tbsp

Sherry Vinegar

(ContainsSulphites/Sulfite)

170 g

Carrot, chopped

2 tbsp

Tomato Paste

2 tsp

Worcestershire Sauce

10 g

Parsley

Not included in your delivery

1.5 tbsp

Oil*

1

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories663 kcal
Fat15 g
Saturated Fat3 g
Carbohydrate84 g
Sugar7 g
Dietary Fiber5 g
Protein49 g
Cholesterol136 mg
Sodium433 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Garlic Press
Paper Towel
Large Non-Stick Pan
Aluminum Foil
Strainer
Instructionsarrow up iconarrow up icon
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1

Don't have a garlic press? Lay the garlic cloves on a chopping board, then place a chef’s knife on top and press down firmly to crush. Finely chop the garlic.

Wash and dry all produce.* In a large pot, add 12 cups water and 2 tsp salt. Cover and bring to a boil over high heat. Meanwhile, peel, then mince or grate the garlic. Peel and thinly slice the shallot into 1/4-inch slices. Quarter the mushrooms. Strip 1 tbsp thyme leaves from the stem, then finely chop. Roughly chop the parsley.

2

Pat chicken dry with paper towels, then cut into 1/2-inch pieces. Season with salt and pepper. Heat a large non-stick pan over medium heat. When the pan is hot, add 1/2 tbsp oil, then the chicken. Cook, stirring occasionally, until chicken is golden-brown and cooked through, 7-8 min. (TIP: Cook to a min internal temp. of 74°C/165°F, as size may vary.**)

3

Meanwhile, add linguine to the pot with boiling water. Cook, uncovered, stirring occasionally, until tender, 10-12 min. When the chicken is done, transfer to a plate and cover with foil to keep warm. Using the same pan, add 1 tbsp oil, then the mushrooms, carrots and shallots. Cook, stirring occasionally, until the mushrooms and shallots are golden-brown, 5-6 min. When linguine is done cooking, drain and set aside.

4

When the veggies are done, add the garlic, thyme and tomato paste to the pan. Cook, stirring often, until fragrant, 1-2 min. Sprinkle the flour over the veggies. Cook, stirring often, until the flour coats the veggies, 1-2 min.

5

Remove the pan from the heat, then add 1 1/2 cups water, vinegar, Worcestershire and broth concentrates. Return the pan to medium heat. Cook, stirring often, until the sauce thickens, 2-3 min. Add the chicken and any juices from the plate. Stir together until the sauce coats the chicken.

6

Divide the pasta between bowls. Top with the chicken fricassee and sprinkle over the parsley.