Classic French

Chicken fricassée with vinegar and herbs

Name: Chicken fricassée with vinegar and herbs
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4
Cuisine: French
Ingredients: 4 organic or free range chicken drumsticks and thighs or a whole chicken cut into 10 pieces; 1 tbsp olive oil; 5 tbsp good-quality red wine vinegar; 15g unsalted butter; 100ml dry white wine; 4 garlic cloves, peeled but left whole; 1 ripe medium tomato, finely chopped; 2 sprigs fresh tarragon, chopped; 1 tbsp fresh flat-leaf parsley, roughly chopped; sea salt and freshly ground black pepper; 4 medium potatoes, peeled and cut into 2cm (¾ in) dice; 2 tbsp olive oil; 10g unsalted butter; 1 small handful fresh flat-leaf parsley, roughly chopped; ½ shallot, finely chopped; sea salt and freshly ground black pepper

A French family classic

Prep 30 minsCook 40 minsServes 4

Fricassée is a French word formed from the word 'frire' (to fry) and 'casser' or 'quasser' (to break into pieces). It’s basically half-way between a sauté and a stew, and a French family classic. The success of this dish depends on the quality of the ingredients. Try to choose an organic or free-range chicken and a good red wine vinegar, such as a Cabernet Sauvignon. You can either use a whole chicken or four legs and four thighs.

Ingredients

For the chicken fricassée

4organic or free range chicken drumsticks and thighs or a whole chicken cut into 10 pieces
1 tbspolive oil
5 tbspgood-quality red wine vinegar
15gunsalted butter
100mldry white wine
4garlic cloves, peeled but left whole
1 ripe mediumtomato, finely chopped
2 sprigsfresh tarragon, chopped
1 tbspfresh flat-leaf parsley, roughly chopped
sea salt and freshly ground black pepper

For the sautéed potatoes:

4 mediumpotatoes, peeled and cut into 2cm (¾ in) dice
2 tbspolive oil
10gunsalted butter
1 small handfulfresh flat-leaf parsley, roughly chopped
1/2shallot, finely chopped
sea salt and freshly ground black pepper

Method

1
Preheat the oven to 150˚C/300˚F/Gas Mark 2.
On a high heat, in a large casserole, fry the chicken pieces in the olive oil for 5 minutes, until golden brown.
Season with 4 pinches of salt and 2 pinches of pepper.
2
Spoon out the fat from the casserole.
Add the vinegar and butter and boil for 10 seconds until the vinegar has reduced.
Stir to coat the chicken pieces in the reduced vinegar and butter.
3
Add the white wine, bring to the boil for a few seconds, then add the garlic, tomato and tarragon.
Cover the casserole, transfer to the oven and cook for 30 minutes (the liquid should not boil but should cook at a very low simmer, with just one or two bubbles barely breaking the surface).
The chicken will be juicy and tender.
4
On a high heat, in a large frying pan, fry the diced potatoes in the olive oil for 12-15 minutes, stirring frequently, until golden brown and tender.
Season with 4 pinches of sea salt and 2 pinches of pepper.
Reduce the heat and add the butter, being careful not to let it burn.
Finally, stir in the parsley and shallot.
Taste and adjust the seasoning if necessary.
5
Remove the chicken from the oven.
Taste and correct the seasoning if required.
Skim any fat from the surface.
Arrange the chicken pieces and sautéed potatoes on a large platter or 4 serving plates and sprinkle with the parsley.
Serve the cooking juices separately.

Chef's Tips

“
"The dish can be prepared one day in advance and then reheated in the oven at 150˚C/300˚F/Gas Mark 2." "A generous helping of French beans makes an excellent accompaniment." "The best potatoes to use here are Desiree, Maris Piper or King Edward. If they are organic, leave the skins on."

Cooking is always an expression of care and generosity. Enjoy this dish.

Bon appétit!