Chicken, potato & mushroom fricassee

In saucepan heat half the butter and oil over medium-high heat. Gently fry 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.

Return saucepan to heat and add remaining butter and oil. When hot, add chicken and cook for about 5 mins to brown on all sides. Sprinkle flour over top and cook for 2 mins. Add stock to saucepan and stir well, scraping bottom of pan. Return leek and mushroom mix to saucepan and add potatoes. Cover with lid and bring to boil.

Reduce heat to medium and simmer for 12 to 15 mins, stirring occasionally until potatoes are almost cooked. Stir in beans. Cook uncovered for 5 mins until tender.

Whisk cream and egg yolk together. Remove fricasse from heat and stand for a few mins, then stir through cream and yolk mixture. Season and serve.

Note A delicious stew usually made with chicken or other white meat. The cream and hit of brandy makes the thick white sauce taste just divine.A delicious stew usually made with chicken or other white meat. The cream and hit of brandy makes the thick white sauce taste just divine.