Chicken Fricassée with vinegar & 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 depends 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.

Chicken Fricassée with vinegar & herbs

Ingredients Required

For the chicken fricassée:
8 Chicken drumsticks and thighs
1 tbsp Olive oil
4 pinches Sea salt
2 pinches Freshly ground black pepper
5 tbsp Red wine vinegar
1 tbsp Unsalted butter
100ml Dry white wine
1 Tomato, ripe, finely chopped
4 cloves Garlic, peeled, puréed
40g Flat leaf parsley leaves, roughly chopped
2 sprigs Tarragon
For the sauté potatoes (optional):
4 Medium potatoes (Desiré/Maris Piper/King Edwards)
2 tbsp Olive oil
4 pinches Sea salt
2 pinches Freshly ground black pepper
1 tbsp Unsalted butter
40g Parsley, flat leaf, roughly chopped
40g Shallot, finely chopped
For the spring greens (optional):
100ml Water
1 tbsp Unsalted butter
2 pinches Sea salt
1 pinch Freshly ground black pepper
500g Spring greens or purple sprouting broccoli

Cooking Method

For the chicken

  1. Preheat the oven to 150°C. On a high heat, seal the chicken pieces in the hot olive oil until golden brown for 5 minutes, season with the salt and pepper.
  2. Spoon out the fat, add the butter and vinegar, cook down for 10-30 seconds, stir the chicken pieces in the reduced vinegar so all the pieces are coated.
  3. Add the white wine, bring to the boil for a few seconds, and at this stage add the garlic, tomatoes and herbs.
  4. Cover the pan with a lid and cook for 30 minutes in the preheated oven.
  5. Remove from the oven, taste and correct the seasoning if required.Skim any fat from the surface. The chicken should be juicy and tender.

For the sauté potatoes

  1. On a high heat pan fry the diced potato in olive oil, season with salt and pepper and cook, stirring, until golden brown (12 – 15 minutes).
  2. Reduce the heat and add the tbsp of butter (the butter must not burn!).
  3. Finally stir in the parsley and shallot. Taste and if need be adjust the seasoning.

For the Spring greens

  1. In a large saucepan, bring to the boil water, butter, salt and pepper; add the spring greens and cover with a tight lid. Cook for 2 – 3 minutes until tender, taste and if needed adjust seasoning.

To serve

Arrange chicken, spring greens and sautéed potatoes on a large dish or 4 large plates. Sprinkle with parsley. Serve the sauce separately.