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Mushroom mash with chicken fricassee (Low Fibre)

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Serves 4, 3-4 grams of fibre per serve.
  • 250 grams of button or field mushrooms chopped finely
  • 1 cup of grated carrot
  • 200 grams of finely shredded Chinese cabbage
  • ½ cup of white 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. Add 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 Chinese cabbage to chicken, cook covered for a further 5 minutes, divide into servings and sprinkle with crunchy breadcrumbs