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Recipe

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.

By Nici Wickes
  • 30 mins preparation
  • 1 hr 15 mins cooking
  • Serves 4
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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.

Notes

I advise making this a day ahead and chilling in the fridge after Step 2, then when ready to serve, warm and add the cream.

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