Simple Chicken Fricasee
Simple Chicken Fricasee
Course: Recipes, MainThis is one of those recipes that is basically a hug disguised as a bowlful of warm, low maintenance food.
This is the friend who comes over and makes you a cup of tea, instead of waiting for you to do it. And then sits and listens to you bawl about your day, your week, the spot on your face… whatever is bothering you most in that moment! Make it. Eat some today, freeze some for later.
INGREDIENTS
A good glug of olive oil
1 whole chicken (you could also use chicken pieces, bone in).
If you can eat onion, use onion – we don’t.
2 sticks of celery, finely chopped
2 carrots, finely chopped
Half a punnet of mushrooms, sliced
2 tblsp flour
Half a bottle of good wine
700ml chicken broth
2 bay leaves
Several sprigs of fresh thyme
2 egg yolks
100ml cream
salt and pepper
1/2 tin of sweetcorn, drained (or fresh, cut off the cob)
1 cup of peas
Directions
- Start by tossing a glug of olive oil in a dutch oven or sufuria with tight fitting top.
Brown the whole chicken all over, and then remove once golden all over. - Place in the onion (if using), celery and carrots and cook until softened.
Add in the mushrooms and cook until they start to release some of their liquid.
Add in the flour and stir around until it has cooked a little. - Then pour in the wine and cook off for a few minutes before adding the chicken back in, and pouring the stock over it.
Add more water if necessary to ensure it’s covered. - Put in the bay leaves and thyme, and allow to cook slowly for about 90 minutes, or until the chicken is completely cooked through (check with a skewer to ensure that clear juices come out).
- At this stage, I like to remove the chicken meat from the bones – so gently remove the whole chicken from the sufuria, and then using a fork and knife, remove the meat away and cut / shred into the size you’d like.
Return it to the rest of the fricasee. - Finally, whisk the egg yolks and cream together in a bowl.
Add in cooking liquid spoonful by spoonful until nicely incorporated, and then add this back into the chicken fricasee. - Just before serving, add in the sweetcorn and peas.
Shop the Ingredients
