Chicken and mushroom fricassée from River Cottage Love Your Leftovers: Recipes for the Resourceful Cook (page 70) by Hugh Fearnley-Whittingstall

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sunflower oil for rapeseed oil, and a mixture of chicken stock and leftover gravy for chicken stock. See recipe for variations.

  • twoyolks on November 18, 2019

    I found this to be a bit bland and one note. It's not bad but not great.

  • pomona on April 14, 2019

    Made the mushroom fricassee only using shimeji and oyster mushrooms I needed to use up, dried bay and thyme as that's all I had, and chardonnay vinegar instead of wine, due to no wine, but not as much as the recipe asked. Turned out quite tasty and had it on toast.

  • saladdays on February 27, 2018

    A really good recipe for a comforting meal that doesn't taste as though it is made with leftovers. I think the final addition of cream helps!

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