Super Easy Chicken Stew in Creamy Mushroom Sauce | Chicken Fricassée w/ Bulla Thickened Cream

If you’re wondering what to make for Christmas, consider making Chicken Fricassée or French Chicken Stew. It’s super delicious & super easy to prepare.

Looking to make a quick, simple dessert? We also made Fresh Cream Fruit Tarts with pre-made tart shells. See our comment on this post for both recipes.

For both recipes, we used @bullafamilydairy ‘s Thickened Cream, made with fresh Australian milk (fresh cream, not UHT). Not only is it lusciously smooth and thick, but it’s also a great multipurpose cream that can be used for whipping, cooking & pouring! Recipe: Chicken Fricassée or French Chicken Stew
Serves 4

Season 800g chicken legs with 1 tsp each of salt & black pepper. Add some cooking oil to the pan and 30g unsalted butter, and brown the chicken on all sides. Remove the chicken from the pan when it's done.
Fry until fragrant 1 whole sliced yellow onion, 100g sliced fresh button mushrooms, and 3 chopped garlic cloves. Then mix 1.5 tbsps plain flour into the ingredients. Add 800ml water, 1 chicken stock cube, 3 bay leaves, & 3 sprigs of thyme. Bring the stock to a boil. Return the chicken to the pan & simmer for 30 mins. Season with some salt to taste and cook for 10 mins to reduce the sauce. Remove the chicken from the pan again and add 120ml Bulla Thickened Cream. Return the chicken to the pan and bring to a soft boil; serve hot with mashed potatoes. Bon appétit!

Recipe: Fresh Cream Fruit Tarts
Serves 4

Whip 100 ml of Bulla Thickened Cream with 1 tbsp honey and 2 drops of vanilla essence until stiff peaks form. Pipe the cream into the tart shells and garnish with some fruits and thyme.

#BullaSG #BullaRecipes #BullaThickenedCream #BullaSourCream #SeasonofGiftingwithBulla #spicenpans