With winter well and truly here in most parts of the country, it’s also the season of warm winters to enjoy with the family.
TV cook and author Lyndey Milan joined The morning show to show how to whip up a simple mid-week wonder that will keep you warm from the inside out.
Watch The Morning Show on Channel 7 and stream it for free on 7plus >>
As well as sharing this simple yet delicious dinner idea, Milan also talked about their latest cooking tour taking place in Adelaide and the Barossa Valley in August, which takes place over six days and includes cooking demonstrations with a host of renowned chefs, including Maggie Beer.
To register your interest, simply email [email protected] or call 1300 780 283.
Fricassee of chicken with mushrooms
For 4 people
Preparation 15 minutes
Cook 20 minutes
1 free-range chicken, such as Barossa Valley Chicken (or chicken pieces)
1 tablespoon (20ml) extra virgin olive oil
2 small leeks (about 400g)
200 g Swiss brown mushrooms, halved
100g exotic mushrooms or risotto mix or button mushrooms
2/3 cup (165 ml) port (or red wine)
375ml chicken broth
2 tablespoons chopped flat-leaf parsley
2 tablespoons (40 ml) verjuice (optional)
¼ cup (60 ml) cream or crème fraîche (optional)
3 cups (750 ml) milk or more to taste
1 large (200g) brown onion, quartered
4 bay leaves
4 garlic cloves, quartered
8 black peppercorns
2/3 cup (110 g) instant polenta
40g chopped butter
- Cut the chicken into 10 pieces: first remove the Maryland, separate into thighs and drumsticks; remove wings (use broth tips if desired); remove the duck breasts and cut each in half.
- Heat oil in a very large skillet or flameproof casserole over high heat. Season the chicken and add it to the pan, skin side down. Cook for 4 to 5 minutes, turning to make sure the chicken is golden brown. Remove from skillet and keep warm. Reduce heat to medium. Add the leek and cook, 2 to 3 minutes, until tender. Add the mushrooms and cook, 2-3 minutes, until just tender. Drain any excess fat from the pan and deglaze with port or sherry. Stir and scrape up any residue in the pan.
- Add the broth and bring to a boil. Return the chicken to the skillet. Reduce the heat and simmer gently for up to 15 minutes, until the chicken is cooked through. Check by inserting a skewer near the bone in the thigh or drumstick. If the juice is clear, it is cooked.
- Taste and stir in the verjuice (you may not need it if you used red wine rather than port), then add cream, if desired. Sprinkle with parsley and serve with fluffy polenta.
- For the polenta: Combine milk, water, onion, bay leaves and peppercorns in a saucepan (or 2 liter microwave safe pitcher) over medium heat. Heat for 5 minutes or until almost boiling. Strain the milk and return it to the saucepan or pitcher and stir in the polenta and cook, whisking frequently as it thickens. Whisk the butter and season with salt and freshly ground black pepper. Keep warm and if it thickens too much, add a little boiling water.