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Truffled Chicken and Mushroom Fricasse

with Spinach and Rice
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
240 kcal
Protein
: 
2.2g protein
Total
: 
10 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 sachet(s)

Truffle Zest

240 grams

Cooked Pulled Chicken

1 sachet(s)

Chicken Stock Powder

150 grams

Sliced Mushrooms

1 unit(s)

Garlic Clove

1 pouch(es)

Steamed Basmati Rice

1 bunch(es)

Flat Leaf Parsley

150 grams

Creme Fraiche

(Contains: Milk)

125 grams

Baby Spinach

Not included in your delivery

75 milliliter(s)

Water

Energy (kJ)1004 kJ
Energy (kcal)240 kcal
Fat23.9 g
of which saturates14.8 g
Carbohydrate6 g
of which sugars3 g
Dietary Fibre0.4 g
Protein2.2 g
Salt0.1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Heat a drizzle of oil in a frying pan on high heat.

While the oil gets hot, peel and grate the garlic (or use a garlic press), roughly chop the parsley (stalks and all).

Once the oil is hot, add the sliced mushrooms and stir fry until browned, 3-4 mins.

Season the mushrooms with salt and pepper.

2

Stir the garlic into the mushrooms and cook for 1 minute.

Add the pulled chicken, creme fraiche, chicken stock powder and a good grind of pepper.

Pour in the water (see ingredients for amount), stir together and bring to the boil.

Simmer until the mixture has reduced slightly and the chicken is piping hot, 3-4 mins.

3

Meanwhile, cook the rice according to pack instructions.

Stir the spinach into the chicken a handful at a time and cook until wilted, 1-2 mins.

Taste the sauce and season with salt and pepper if you feel it needs it.

Serve the rice in bowls with the fricassee on top.

Sprinkle over the parsley and the truffle powder and enjoy!

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