Name: Easy chicken fricassee
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 4
Ingredients: 6-8 chicken pieces, thighs and drums; Salt and pepper, to season; 1 tbsp olive oil; 1 tbsp butter; 1 onion, diced; 1 medium carrot, peeled and diced; 1 stalk celery, chopped; 100 g button mushrooms, thinly sliced; 2 tbsp plain flour; 1/2 cup dry white wine; 2 cups chicken stock; 1 bouquet garni – 3-4 sprigs thyme, 1 bay leaf, small bunch parsley tied together; 1/4 cup cream; 2 tbsp fresh tarragon leaves, or ½ tsp dried

Easy chicken fricassee

This French dish is rustic and simple. The slow-braising technique does all the work for you and results in succulent, flavoursome chicken that goes beautifully with fresh bread and a green salad.

Serves 4

Prep

30M

Cook

1H 15M

Total

1H 45M

Ingredients

6-8 chicken pieces, thighs and drums

Salt and pepper, to season

1 tbsp olive oil

1 tbsp butter

1 onion, diced

1 medium carrot, peeled and diced

1 stalk celery, chopped

100 g button mushrooms, thinly sliced

2 tbsp plain flour

1/2 cup dry white wine

2 cups chicken stock

1 bouquet garni – 3-4 sprigs thyme, 1 bay leaf, small bunch parsley tied together

1/4 cup cream

2 tbsp fresh tarragon leaves, or ½ tsp dried

Method

1.Pat the chicken dry, then season with salt and pepper on all sides.

2.Heat the oil in a large, heavy-based saucepan. Brown the chicken in batches until golden on each side. Add butter to the pan, then sauté the onions, carrots and celery over a low heat for 7-10 minutes. Add the mushrooms and cook for 2-3 minutes, then sprinkle over flour and add white wine. Simmer until slightly reduced, then pour in the stock and add the bouquet garni. Return the chicken to the pan, cover and simmer gently for 45-60 minutes.

3.Pour in the cream and simmer for 15 more minutes or until the sauce thickens. Taste and season with salt if needed.

4.Scatter over the tarragon and serve with crusty bread and a green leafy salad.