CHICKEN FRICASSÉE
‘Fricassée’ is one of those old-fashioned terms which basically just means braised. Here I’m cooking a jointed chicken with smoked bacon, garlic and mushrooms before flambéing it in brandy and poaching it in a rich chicken stock. You could add some double cream towards the end if you wanted to enrich the sauce but, to be honest, made with a quality chicken, it is already my ultimate home-cooked French dinner, especially if when it is paired with the Sautéed Potatoes.
Servings
4
Servings
4
Ingredients
Instructions
  1. Place a large heavy-based sauté pan over a medium heat and add the olive oil. Season the chicken, add to the hot pan and sauté for 3–4 minutes on one side, until golden. Turn the chicken, then add the lardons, garlic and mushrooms and mix well. Stir in the bay, rosemary and thyme.
  2. Add the brandy and, very carefully, tilt the hot pan towards the lit gas to ignite the alcohol and flambé the chicken. This must be done cautiously because it will create a huge flame. Allow it to die down, then lower the heat slightly and simmer gently for 2–3 minutes.
  3. Pour in the chicken stock and bring to a gentle simmer. Cook uncovered for 10 minutes, then cover and cook for a further 15–20 minutes, until all the chicken pieces are done. Transfer them to a plate, then increase the heat under the pan for a few minutes to reduce and slightly thicken the sauce. Return the chicken to the pan and spoon the sauce over it.
  4. Before serving, discard the garlic, rosemary and bay leaf, and sprinkle with the chopped parsley.
HOW TO MAKE THE MOST OF HERBS
  1. Fresh herbs are a great way to add maximum flavour on a low budget. Make them last longer by standing the stems in a glass of water. They’ll keep this way for up to 2 weeks in the fridge.