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Mushroom mash with chicken fricassee (High Fibre)

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Serves 4, 6-7 grams of fibre per serve.
  • 250 grams of button or field mushrooms chopped finely
  • 1 cup of grated carrot
  • 200 grams of par cooked Brussel sprouts
  • 1 brown onion
  • ½ cup of wholemeal bread crumbs
  • 4 tablespoons of extra virgin olive oil
  • 1.8 kgs free range chicken cut into eight pieces
  • ½ cup of low salt stock – chicken
  1. Heat a large heavy based pan, heat to moderate to high heat
  2. Chop brown onion finely and add to the pot with olive oil and grated carrot, stir until cooked through
  3. Brown chicken pieces
  4. Reduce heat, add stock, cover and cook chicken in a slow simmer until chicken is tender approximately 30 minutes, mixing every 5- 10 minutes
  5. Place breadcrumbs in a pre-heated oven 180C and brown for 3-4 minutes, remove and allow to cool
  6. Add mushrooms and par cooked Brussel sprouts to chicken, cook covered for a further 5 minutes, divide into servings and sprinkle with crunchy wholemeal breadcrumbs