Chicken Fricassée

Shiitake mushrooms and green olives lend distinct flavours to Jean-Christophe's French classic served on a bed of rich creamy dauphinoise potatoes.

• Ready In: 1 hr 40 mins
• Serves: 4

Ingredients

• For the chicken

• 4  chicken legs
• 2  tablespoons all-purpose flour, seasoned
• 1  tablespoon olive oil
• 4  shallots, sliced
• 8  fresh shiitake mushrooms, sliced
• 1  tablespoon  balsamic vinegar
• 2  cups white wine
• 20  green olives, pitted
• 2  tablespoons heavy cream
• 4  sprigs fresh tarragon, stalks removed
•  freshly ground  salt and pepper

• For the potato dauphinoise

• 3  large potatoes, peeled and thinly sliced
• 1 1⁄4 cups heavy cream
• 1 1⁄4 cups milk
• 1  garlic clove, halved and heart taken out
• 1⁄2  chicken stock cube
• 1  bay leaf
• 3  tablespoons  emmenthaler cheese, grated
•  freshly ground  salt and pepper, to taste

Directions

1. Pre-heat oven to 350°F
2. Cut the chicken legs at the knee and ankle joints, discarding the ends below the ankle. Roll the chicken pieces in seasoned flour.
3. Heat a heavy frying pan and add the olive oil. Fry the chicken pieces over a medium-high heat until golden brown all over. Add the sliced shallots and fry these for 2-3 minutes before adding the sliced shiitakes and frying for another 2 minutes. Add the balsamic vinegar and reduce to a glaze.
4. Pour in the white wine and reduce for a few minutes before turning down the heat. Now add the green olives, cream and tarragon. Season to taste with salt and pepper, transfer to the oven and cook for 45-60 minutes (this can also be done on the stove over a very low heat).
5. Peel and cut the potatoes on a mandolin or with a knife into 2-3mm slices. Heat the milk and cream in a pan, together with the garlic, stock cube, bay leaf and seasoning. Make sure not to boil the mixture and be careful not to over-season as the flavour will become more intense as the mixture reduces.
6. Layer the potato slices evenly in a buttered baking dish and pour over the mixture so that it just covers the potatoes. Sprinkle the top with cheese and lay a piece of buttered greaseproof paper on top to prevent it burning.
7. Bake in the oven for 45 minutes until the potatoes are soft and a knife goes straight through them. Serve as a bed for the chicken fricassée.