Chicken Fricassee

Method

1. Pat 180 g of boneless chicken thigh pieces dry and season them all over with salt and white pepper. White pepper rather than black keeps the finished sauce pale, as a fricassee should be.
2. Melt 10 g of butter in a small heavy-based saucepan or sauté pan over medium-low heat. Add the chicken in a single layer and cook for 6-8 minutes, turning once, so the meat stiffens and turns opaque white but takes no colour at all — lower the heat if it starts to catch.
3. Add 1 finely chopped shallot and 60 g of halved button mushrooms and sweat for 4 minutes, stirring, until the shallot is translucent and the mushrooms have given up their liquid. Scatter over 1 tbsp of plain flour and stir for 1-2 minutes to cook out the raw taste without browning the roux.