Poultry Fricassee

Juicy chicken breast fillet with king oyster mushrooms and hearty mountain cheese. Prepare our recipe for a chicken fricassee with Camargue red rice!

2 servings

Ingredients

• 200 g chicken breast fillet
• 100 g king oyster mushrooms
• 40 g mountain cheese, grated
• 100 ml chicken broth
• 1/2 clove of garlic
• white pepper, ground
• 40 grams of sour cream
• 100 g snow peas
• 1 1/2 tbsp canola oil
• 1/2 tbsp potato starch
• 1 shallot
• Salt
• 40 ml sparkling wine, dry

In addition:

• 1 cup Camargue rice, red
• Salt
• Cape Gooseberry (Physalis)
• Beetroot julienne strips

Preparation

1. Depending on the thickness, fry the chicken breast fillet in a little rapeseed oil at medium temperature for 10 to 15 minutes. Remove from the pan, allow to cool slightly, and then cut into 1.5 cm cubes.
2. Halve sugar snap peas lengthwise, halve or quarter king oyster mushrooms lengthways. Add some oil to the meat pan and fry the vegetables and mushrooms for five minutes. Then remove it from the pan and set it aside.
3. Finely dice shallots and garlic clove. Add the remaining oil to the pan and sauté the onion and garlic cubes for two minutes. Deglaze with champagne and chicken broth. Mix the sour cream with some hot stock and add to the stock together with the cheese. Melt the cheese over low heat while stirring constantly. Mix the potato starch with a little water and use it to thicken the sauce. Add the meat and vegetables to the sauce, heat up, and season to taste.
4. This goes well with red rice from the Camargue or a brown rice/wild rice mix. Serve the dish festively decorated with physalis and beetroot strips.