Chicken Fricassée
- Ready In:
- 1hr 40mins
- Ingredients:
- 19
- 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
- Pre-heat oven to 350°F
- Cut the chicken legs at the knee and ankle joints, discarding the ends below the ankle. Roll the chicken pieces in seasoned flour.
- 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.
- 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).
- 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.
- 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.
- 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.
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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)