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chicken fricassee

Chicken fricassée with vinegar and herbs

A French family classic

Preparation30 Mins
Cooking Time40 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

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
unsalted butter
dry white wine
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
unsalted butter
1 small handful
fresh flat-leaf parsley, roughly chopped
shallot, finely chopped
sea salt and freshly ground black pepper

Cooking Method

Chef 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."


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

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