Chicken & Apricot Fricasse

Chicken & Apricot Fricassee

Serves 4
40 mins

Our twist on a French classic, perfect for Easter. Serve with herby garlic mash and some steamed greens for a game changing family favourite.

Ingredients

  • 4 Meatless Farm Plant-Based Chicken Breasts
  • 1 onion, sliced
  • 1 carrot, peeled and diced
  • 100g mushrooms, chopped
  • 2 cloves garlic, chopped
  • 200ml veg stock or vegan beef stock
  • 100ml vegan cream
  • 2 sprigs of thyme
  • 10g fresh tarragon, chopped
  • ½ bulb garlic, roasted for 15 mins
  • 2 tsp miso paste
  • A good grind of black pepper
  • 6 fresh apricots, cut in half, stones removed

Preparation

  1. In a pan, drizzle a good glug of oil. Tip in the the onion, carrot and mushrooms. Season with a little salt and pepper and cook over a low/med heat for 10 mins. Add the thyme and garlic, cook for 2 mins more.
  2. Add the stock, cream, miso and roast garlic. Cook gently for 15 – 20min until the sauce starts to thicken. Season with black pepper, then add the tarragon and apricots. Tip the sauce into an oven proof dish.
  3. Nestle the chicken breasts amongst the sauce and cook in the oven for around 15 mins or until the chicken is piping hot.
  4. Serve with herby mash and steamed greens

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