Chicken Marination

  • Chicken thighs, diced 600.0 g
  • Knorr Chicken Seasoning Powder 1kg 4.0 g
  • Mustard 12.0 g
  • Oil 45.0 ml
  • Corn Flour 100.0 g

Cheddar Sauce

Chicken Cheddar Fricassee with Root Vegetables

  • Unsalted Butter 100.0 g
  • Onion, diced 80.0 g
  • Carrots, diced and blanched 80.0 g
  • Celeric, diced and blanced 80.0 g
  • Button Mushrooms, halved 200.0 g
  • Marniated Chicken, As Above
  • Bay Leaf 0.1 g
  • Black Pepper 2.0 g
  • Cheese Sauce, As Above
  • Truffle Paste 10.0 g
  • Truffle Oil 10.0 dg

Our chicken fricassee recipe gives the traditional French chicken stew a cheesy and truffle-y twist for added flavour. Best served with crisy baguette to soak up the savouriness of the sauce in addition to carrots, mushroom and celeric to soak up the savouriness of the sauce.



  1. Chicken Marination

    • In a mixing bowl, mix diced chicken thighs, mustard, Knorr Chicken Seasoning Powder, oil, and flour and set aside.
  2. Cheddar Sauce

    • In a pot, bring water, milk to boil, whisk in cheese sauce and concentrated chicken stock, lastly fold in cream.
    • Whisk in Knorr instant Cheese Sauce Mix and Knorr Concentrated Chicken Stock.
    • Fold in cream after all the ingredients are well mixed.
  3. Chicken Cheddar Fricassee with Root Vegetables

    • Coat the marinated chicken with corn flour.
    • Bring water to boil in a pot and quickly blanch the chicken thigh for 1 min.
    • In another pot, melt butter and stir fry the chicken thigh till browned.
    • In the same pot, add the onions, carrots, celeric, button mushroom, and roast till browned.
    • Add in cheese sauce and bring to boil. After that, add in herbs and seasoning.
    • Fold in truffle paste and truffle oil. Mix well.
    • Plate and serve.