French Food Friday...Chicken Fricassée

recipe and photo from here

Bonjour mes belles,

I am not sure what happened to the days between Monday when I last posted an entry on my blog and today...but I am hoping that next week is one that moves at a slower pace.

The weather here is fabulous at present, sunny and not too hot so our guests are making the best of it.

Tomorrow wine is on the agenda as one set of guests are visiting St Emilion and the other group are going on a wine tour. We are surrounded in wine , so many varieties are grown here it is the perfect place to visit if you are a red, white or rosé wine lover.

This week's recipe comes from my favourite cookbook;  Foolproof French Cookery by Raymond Blanc, published by BBC Books.

Chicken Fricassee

 

INGREDIENTS

 

For the chicken fricassee
 4  Organic or free range chicken drumsticks 

 5 tbsp     Good-quality red wine vinegar 
 15g  Unsalted butter 
 100ml   Dry white wine 
 4  Garlic cloves, peeled but left whole 
 1   Ripe medium tomato, finely chopped 
 2  Sprigs of fresh tarragon, chopped 
 1 tbsp   Olive oil 
 1 tbsp   Fresh flat-leaf parsley, roughly chopped 
 1 pinch   Sea salt and freshly ground black pepper 

 

For the sautéed potatoes
 4   Medium potatoes, such as Desiree, Maris Piper or King Edward, peeled (if organic, leave the skins on) and cut into 2cm dice 
 10g   Unsalted butter 
 2 tbsp   Olive oil 
 1   Small handful of fresh flat-leaf parsley, roughly chopped 
 ½   Shallot, finely chopped 
 1 pinch   Sea salt and freshly ground black pepper 

 

METHOD

Browning the chicken

Pre-heat the oven to 150˚C/300˚/Gas Mark 2. On a high heat, in a large casserole, fry the chicken pieces in the olive oil for 5 minutes, until golden brown. Season with 4 piches of salt and 2 pinches of pepper.

 

Glazing the chicken

Spoon out the fat from the casserole. Add the vinegar and butter and boil for 10 seconds, until the vinegar has reduced. Stir to coat the chicken pieces in the reduced vinegar and butter.

 

Baking the chicken

Add the white wine, bring to the boil for a few seconds, then add the garlic, tomato and tarragon. Cover the casserole, transfer to the oven and cook for 30 minutes (the liquid should not boil but should cook at avery low simmer, with just one or two bubbles barely breaking the surface). The chicken will be juicy and tender.

 

Sautéeing the potatoes

On a high heat, in a large frying pan, fry the diced potatoes in the olive oil for 12-15 minsutes, stirring frequently. Until golden brown and tender.  Season with 4 pinches of sea salt and 2 pinches of pepper. Reduce the heat and add the butter, being careful not to let it burn.  Finally, stir in the parsley and shallot. Taste and adjust the seasoning if necessary.

 

Finishing the chicken and serving

Remove the chicken from the oven. Taste and correct the seasoning if required. Skim any fat from the surface. Arrange the chicken pieces and sautéed potatoe on a large platter or 4 serving plates and sprinkle with the parsley. Serve the cooking juices separately.

très bon vendredi à tous, Leeann