Chicken, Potato And Mushroom Fricassee

• 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

1. 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.
2. Add brandy and cook for 1 min to evaporate alcohol. Transfer to bowl.
3. 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.
4. 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.
5. 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.
6. 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.

butter, olive oil, thyme, button, garlic, brandy, chicken thighs, flour, chicken stock, baby potatoes, green beans, heavy cream, egg yolk, salt

Taken from recipes-plus.com/api/v2.0/recipes/30534 (may not work)