My Comfort Food
Chicken fricassée is my winter go-to when I want something comforting and delicious. The tarragon and chicken compliment each other so well in this rich delicious sauce.
A fricassée is a dish of stewed or fried pieces of meat served in a thick white sauce.
Recipe: Chicken Fricassée
2oo g smoked bacon lardons/pancetta
1 free-range chicken (fermier chicken in France-tasty!) cut into 6 pieces*
Ask your butcher to do this for you.
3 leeks, green tops removed, sliced
3 large carrots, diced
2 shallots, sliced
250 g button mushrooms/baby bella mushrooms diced
1 tbsp flour
1 bunch of tarragon, chopped finely with stems removed
1 bay leaf
2 sprigs of lemon thyme
300 ml dry cider (or dry white wine)
300 ml chicken stock
2 tbsp crème fraiche/sour cream
1 tbsp hot dijon mustard (or more if you like your mustard like me)
zest of one lemon
parsley, chopped finely, for garnish
*You can use de-boned chicken breasts and thighs instead of a whole chicken if you choose not to deal with the bones while eating. However, the recipe is more flavourful with a whole chicken.
Prepare all your veggies so they’re ready to go. Place a large knob of butter into a heavy bottomed pan on medium-high heat. Brown the chicken pieces all over. Remove from the heat. Lower the heat to medium.
Place bacon, leeks, shallots and carrots into the pan. Soften for 5 minutes, stirring often. Add the flour, cook for another minute. De-glaze with the cider, cook for another minute.
Add the bay leaf, thyme, tarragon, stock, and chicken to the pot. The chicken should be covered in liquid. Add more stock if necessary.
Cover and cook on a low simmer for 35 minutes. Add the chopped mushrooms. Remove the lid from the pan if the sauce needs thickening. Add the mustard and cream. Stir well. Cook for another 15 minutes. The chicken should be falling off the bone.
Season with salt and pepper to your taste. Add the lemon zest and parsley.
Serve with steamed rice, fresh baguette or potatoes and a cold glass of white wine.