Fricassée of chicken with morels and leeks

Fricassée of chicken with morels and leeks

French Lessons
20 mins
Cooking time
20 mins
Steve Brown

The fricassée is great served hot straight away but will keep just fine refrigerated for a day or two. I love to serve it with a silky potato purée to soak up all the juices.


Quantity Ingredient
1.5kg chicken
10g dried morels
4 medium leeks, tough outer leaves discarded
20ml vegetable oil
80ml madeira
500ml Brown chicken or game stock
2 tablespoons parsley, finely chopped
50ml cream, (optional)


  1. Cut the chicken into 12 pieces as follows: remove the legs and separate into thighs and drumsticks, remove the wings (discarding the tips for making stock), then remove the breasts and cut each into 3 pieces. When you come to serve, make sure each person gets a mixture of white and brown meat. Use the carcass and trimmings for making brown stock; if you don’t want to make it straight away, they will keep in a plastic bag in the freezer for up to 3 months.
  2. Soak the morels in a little warm water for 20 minutes. Remove them and strain and discard the liquid. Slice the leeks into thin batons.
  3. Heat the oil in a large casserole or heavy-based frying pan over a high heat. Season the chicken pieces all over and add to the pan skin side down. Sauté on each side for a few minutes until caramelised a deep golden brown. Add the leeks and sauté for a few minutes until coloured. Drain off any excess fat from the pan, then deglaze with the Madeira. Stir well to scrape up any caramelised residue.
  4. Add the morels and the chicken stock to the pan and bring to the boil. Lower the heat and simmer gently for 15 minutes, skimming occasionally to remove any impurities that rise to the surface. Check to see if the chicken is cooked by inserting a skewer or sharp knife into a thigh or drumstick, close to the bone. If the juices run clear, it is cooked. Sprinkle with parsley and stir in the cream, if using. Serve straight away.
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