Chicken fricassee
Chicken fricassee is a traditional French recipe that has spread around the world and, like all traditional recipes, has many different versions. What they all have in common is that they are absolutely delicious.
Ingredients for 4 people:
- 1 chicken, jointed and skin removed
- 1/2 onion
- 1 celery stalk
- 1 carrot
- 225 g mushrooms
- 25 g plain flour
- 140 ml rancio wine
- 800 ml chicken stock
- Fresh parsley
- 4 sprigs of fresh thyme
- 1 bay leaf
- 50 g crème fraîche or cooking cream
- 2 teaspoons dried tarragon
- 2 tablespoons lemon juice
- 30 g unsalted butter
- Extra virgin olive oil
- Black pepper
- Salt
- Cooked rice
Method:
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Season the chicken with salt and pepper. Place the One Titanium frying pan over the heat, then add the butter and a drizzle of extra virgin olive oil.
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Brown the chicken on all sides, set aside and continue with the remaining chicken pieces until they are all browned. Set aside.
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In the same pan, add the finely chopped onion, carrot and celery. Season lightly with salt and cook for 10 minutes.
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After this time, add the chopped mushrooms, season with a pinch of salt and cook for 10 minutes. Add the flour and cook, stirring, for 5 minutes.
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Pour in the rancio wine or white wine and allow it to reduce over a high heat for 5 minutes. Pour in the chicken stock and return the chicken to the pan.
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Tie together a couple of fresh parsley leaves, a bay leaf and a few sprigs of fresh thyme. Add them to the pan as well. Stir, cover and cook over a medium heat for 50 minutes.
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After this time, remove the chicken and herbs and add the crème fraîche or cooking cream, dried tarragon and lemon juice. Mix well and cook over a high heat for 10 minutes. The sauce will have reduced and thickened.
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Return the chicken to the pan, stir and cook for a couple more minutes.
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Serve with cooked rice.
