New recipes each month, using the best of the season's produce, including quick and easy suppers and tasty desserts.
June 2011 - CHICKEN FRICASSEE WITH VINEGAR AND HERBS
A little jewel of family cuisine. Again the success of this dish depends very much on the quality of the ingredients. Try to choose free range or organic Chicken and also a good red wine vinegar, the best I’ve found was red wine Cabernet Sauvignon vinegar from Waitrose. The cooking time will depend entirely on the sourcing of the chicken – factory produced will take 15 – 20 minutes, free range/organic 30 – 40 minutes. The dish can be prepared one day in advance and then reheated in the oven at 150°C.
Click on the link below to download a print-friendly copy of the recipe.
Photograph © Jean Cazals
Raymond Blanc's new book, Kitchen Secrets,
featuring recipes from Kitchen Secrets Series 1 & 2 and many more,
was published by Bloomsbury on 14 February and is available to buy
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