Chicken, Potato And Mushroom Fricassee - cooking recipe

Ingredients

3 tbsp butter
2 tbsp olive oil
1 None leek, sliced
4 sprigs thyme
11 os button or cremini mushrooms, quartered if large
3 cloves garlic, minced
1/4 cup brandy
1 1/2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
2 tbsp flour
3 cups chicken stock
1 3/4 lbs baby potatoes, halved or quartered if large
14 oz green beans, trimmed
1/2 cup heavy cream
1 None egg yolk
None None Sea salt and ground white pepper

Preparation

Heat half the butter and oil in a Dutch oven on medium-high heat. Cook leek and thyme for 4 mins. Add mushrooms and garlic and cook for further 6 mins.
Add brandy and cook for 1 min to evaporate alcohol. Transfer to bowl.
Heat remaining butter and oil in pan on medium-high heat. Add chicken and cook for about 5 mins to brown on all sides. Sprinkle with flour and cook for 2 mins.
Add stock and stir well, scraping bottom of pan. Return leek and mushroom mixture to the pan and add potatoes. Cover with lid and bring to a boil.
Reduce heat to medium and simmer for 12-15 mins, stirring occasionally until potatoes are almost cooked. Stir in beans. Cook, uncovered, for 5 mins until tender.
Whisk cream and egg yolk in a small bowl. Remove fricassee from heat and let stand for a few minutes.. Stir in cream and yolk mixture. Season and serve.