A Classic French Fricassée

Treat yourself Chicken Fricassée, a classic French dish that epitomises the elegance of rustic cooking. This recipe features tender chicken pieces simmered in a creamy sauce with mushrooms, creating a rich and delicate balance. Perfect for a cosy dinner, this dish pairs beautifully with simple sides. Whether you’re a seasoned chef or a home cook, this Chicken Fricassée will bring a touch of gourmet sophistication to your table.

INGREDIENTS

8 chicken thighs
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
2 tablespoons butter
1 large onion, finely chopped
3 garlic cloves, minced
450g mushrooms, sliced
60ml dry white wine
2 tablespoons plain flour
480ml chicken stock
1 bay leaf
2 thyme sprigs
120ml double cream
1 tablespoon lemon juice
2 tablespoons fresh parsley, chopped

METHOD

Prepare the Chicken: Season the chicken pieces generously with salt and pepper.
Brown the Chicken:
- In a large skillet or Dutch oven, heat the olive oil and butter over medium-high heat.
- Add the chicken pieces, skin-side down, and cook until the skin is golden brown and crispy, about 5-7 minutes per side.
- Remove the chicken from the pan and set it aside.
Sauté the Vegetables:
- In the same pan, reduce the heat to medium. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the garlic and mushrooms, cooking until the mushrooms are golden brown and their liquid has evaporated.
Deglaze:
- Pour in the white wine, scraping up any browned bits from the bottom of the pan. Allow the wine to reduce by half.
Add Flour:
- Sprinkle the flour over the vegetables, stirring to combine, and cook for 1-2 minutes to remove the raw flour taste.
Braise the Chicken:
- Return the chicken to the pan. Add the chicken stock, bay leaf, and thyme sprigs.
- Bring the mixture to a simmer, then reduce the heat to low. Cover and let it simmer gently for about 25-30 minutes, or until the chicken is cooked through.
Finish the Sauce:
- Remove the chicken and keep it warm. Discard the bay leaf and thyme sprigs.
- Stir in the cream and lemon juice, bringing the sauce to a gentle simmer. Adjust the seasoning with salt and pepper.
- If the sauce is too thin, simmer it uncovered to reduce to the desired consistency.
Combine and Serve:
- Return the chicken to the pan, coating it with the sauce. Heat through.
- Sprinkle with fresh parsley before serving.

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Yorkshire Free Range Chicken Thighs 4 x 150g

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Chicken Fricassée is a rich and creamy dish, so when considering pairings, you'll want sides that can complement its flavours without overwhelming them. Here are some suggestions:

Sides

Mashed Potatoes: Creamy mashed potatoes are perfect for soaking up the delicious sauce.
Steamed Rice: A simpler side, rice offers a nice texture contrast and also acts as a good base for the sauce.
Buttered Noodles: Egg noodles tossed in butter pair beautifully with the creamy sauce of the fricassée.
Roasted Vegetables: Roasted carrots, asparagus, or Brussels sprouts can provide a nice, slightly sweet counterbalance to the rich sauce.
Green Salad: A light, crisp salad dressed with a vinaigrette can offer a refreshing contrast to the dish's creaminess.

Breads

A slice of crusty French bread or a soft dinner roll is great for sopping up any remaining sauce on your plate.

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Hot Tips

Pat the Chicken Dry: Before seasoning and browning the chicken, pat it dry with paper towels. This helps achieve a better sear and crispier skin.
Don't Overcrowd the Pan: When browning the chicken, avoid overcrowding the pan. Cook in batches if necessary. Overcrowding can lead to steaming instead of searing, which won't give you that desirable golden-brown crust.
Control the Heat: While browning the chicken, if you find the pan is getting too hot and the fat is starting to burn, reduce the heat. You want a nice golden colour, not burnt skin.

Pairings

When pairing drinks with Chicken Fricassée, you'll want to consider the creamy, rich nature of the sauce and the tender chicken. Here are some suggestions for both alcoholic and non-alcoholic beverages:

Alcoholic Pairings:

White Wine: A full-bodied white wine like Chardonnay works well, especially if it's oaked. The buttery notes of the wine can complement the creamy sauce of the fricassée. Alternatively, a Sauvignon Blanc can provide a refreshing contrast with its acidity and crispness.
Light Red Wine: If you prefer red wine, opt for a light-bodied red like Pinot Noir. Its subtle flavours won't overpower the chicken, and its acidity can cut through the richness of the dish.
Dry Rosé: A dry Rosé can offer a nice balance with its light fruit flavours and refreshing acidity, making it a versatile pairing for this dish.

Non-Alcoholic Pairings:

Sparkling Water: A glass of sparkling water with a squeeze of lemon or lime can refresh your palate between bites, balancing the creaminess of the sauce.
Herbal Tea: Non-caffeinated herbal teas like chamomile or lemon balm can complement the dish without overwhelming its flavours.
Apple or Pear Juice: If you prefer something sweeter, opt for a glass of apple or pear juice. Choose a juice that's not too sweet to maintain a good balance with the dish.