Mary Berry Chicken and Asparagus Fricassee

This one caught me off guard—in the best way. I picked up Mary’s Chicken and Asparagus Fricassee on a whim, thinking it’d be a bit prim, maybe even fussy. But let me tell you, it’s pure weeknight gold. The first time I made it, I undercooked the asparagus (too crunchy) and forgot to reduce the wine enough—so the sauce was oddly watery and sharp.

But once I nailed the balance? Oh, it was dreamy. Silky, herby cream sauce clinging to tender chicken, bright bites of asparagus, and those rich little oyster mushrooms soaking it all up. It’s one of those dishes that feels a bit fancy, but actually comes together faster than a takeaway order.

Let me show you how I fixed it—and why it’s earned a spot in my monthly meal rotation.

WHY THIS ONE WORKS SO WELL

There’s a sneaky elegance to this fricassee—it’s indulgent, but never heavy. Here’s why it sings:

• Layered flavour-building: Browning the mushrooms first gives you a base of umami richness. Then the leeks add sweetness, and the garlic-wine-cream combo pulls it all together.
• Fresh herbs at the end: The mint and basil seem odd at first (mint? with chicken?), but trust me—they brighten everything up.
• Quick blanch for asparagus: This step keeps the asparagus vibrant and just tender. I tried tossing it in raw once, and it went a bit limp and sad.

INGREDIENTS + WHY THEY MATTER

• Olive Oil – Used in stages for each layer. Don’t skip the split usage; it builds cleaner flavours.
• Oyster Mushrooms – Meaty, slightly nutty. Regular mushrooms work, but lack the depth.
• Chicken Breasts – Sliced thick so they stay juicy. I tried diced once, and it overcooked fast.
• Leek – Adds a sweet oniony base. I tried spring onions once—too sharp.
• White Wine – Essential for acidity. I use a dry Sauvignon Blanc (cheap and cheerful).
• Double Cream – The richness that makes this feel “dinner party-worthy.”
• Asparagus – Adds freshness and crunch. Frozen just doesn’t cut it—it gets mushy.
• Mint & Basil – Sounds strange, but the combo is oddly perfect. Bright and fragrant.

WANT TO CHANGE IT UP? HERE’S HOW

• Dairy-Free: I tried it once with Oatly cream. It works in a pinch, but the sauce is thinner.
• No Wine: Sub with a mix of chicken stock and a splash of lemon juice. Not identical, but close enough.
• Different Herbs: I’ve used tarragon instead of mint—very French, very lovely.
• Chicken Thighs: Go for it. They’re juicier, but take a bit longer to cook through.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Watery sauce	Didn’t reduce the wine enough	Boil until it smells less boozy
Asparagus too crunchy	Added it raw	Blanch separately for 2–3 mins
Mushrooms soggy	Crowded the pan	Fry in batches, high heat
Chicken dry	Overcooked slices	Cut thicker and cook just until done

HOW TO MAKE MARY BERRY’S CHICKEN & ASPARAGUS FRICASSEE

1. Sear the mushrooms: Heat 1 tablespoon oil in a large pan. Fry mushrooms on high for 3–4 minutes until golden. Salt, pepper, remove, and set aside.
2. Brown the chicken: Add another tablespoon oil. Season chicken. Fry 4–6 minutes until just cooked. Set aside.
3. Soften the leek: Final tablespoon oil goes in. Sauté leek for 3–5 minutes till soft. Add garlic for 30 seconds.
4. Deglaze with wine: Pour in wine, boil 2–3 minutes to reduce by half.
5. Add cream: Stir in double cream. Simmer 1 minute to slightly thicken.
6. Bring it all back: Return chicken and mushrooms. Simmer gently for 3–4 minutes.
7. Prep the asparagus: Boil in salted water 2–3 minutes separately. Drain, then toss into the pan with chopped mint and basil.
8. Taste and tweak: Add salt and pepper slowly—don’t rush this.

TIPS FROM MY KITCHEN

• I let the sauce simmer an extra minute off-heat to thicken gently without curdling.
• I always use my old metal sauté pan—holds heat well and gives a better sear.
• If using chicken thighs, I cook them whole first, then slice before adding back.
• Leftover wine? Freeze in an ice cube tray for next time.

STORAGE + SERVING

• Fridge: Keeps 3 days. Reheat gently to avoid splitting the cream.
• Freezer: I don’t recommend it. The sauce goes grainy, and asparagus turns mushy.
• Reheating: On the hob is best. Add a splash of water or stock to loosen the sauce.
• Serving ideas: Crusty bread, buttery mash, or plain rice. I love it with garlicky green beans on the side.

FREQUENTLY ASKED QUESTIONS

Q: Can I make this ahead?
A: You can prep the sauce and cook the chicken earlier in the day—but add the asparagus and herbs just before serving.

Q: What’s a good wine for this recipe?
A: Any dry white works. I’ve used Pinot Grigio and Sauvignon Blanc. Just avoid anything too sweet or oaky.

Q: Can I use frozen asparagus?
A: I tried it. The flavour’s fine, but the texture is limp. Go fresh if you can.

Q: Is it gluten-free?
A: Yes—no flour here. Just check your wine and cream are gluten-free if needed.

Q: What herbs can I substitute?
A: Try tarragon for a more French spin. Parsley also works, but it’s milder.

Try More Recipe:

• Mary Berry Garlic Mushroom Penne Gratin
• Mary Berry Pork Stroganoff
• Mary Berry Paella
• Mary Berry Sticky Chicken