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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!


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

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Chicken Thighs

340 g



227 g

Cremini Mushrooms

100 g


2 unit

Chicken Broth Concentrate

12 g


10 g


2 tbsp

All-Purpose Flour


2 tbsp

Sherry Vinegar


170 g

Carrot, chopped

2 tbsp

Tomato Paste

2 tsp

Worcestershire Sauce

10 g


Not included in your delivery

1.5 tbsp



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
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Garlic Press
Paper Towel
Large Non-Stick Pan
Aluminum Foil
Instructionsarrow up iconarrow up icon
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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.


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.**)


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.


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.


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.


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