Chicken fricassée with vinegar and herbs

30 mins

40 mins

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 Required

For the chicken fricassée

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

For the sautéed potatoes:

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

Cooking Method

Step 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.

Step 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.

Step 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.

Step 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.

Step 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."

Voila!

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This recipe is adapted from the book My Kitchen Table: 100 Recipes for Entertaining

Cook with confidence with 100 of Raymond's best-loved recipes. In this book you'll find a range of sensational but achievable recipes to wow your guests and impress your friends and loved ones. This will be the first resource you'll turn to when you need a meal to impress, whether for a weeknight banquet or a weekend feast.