Chicken Fricassee
Chez's Recipe
Ingredients
Method
Ingredients
- 3 tablespoons of olive oil
- 1 large sprig of fresh thyme
- 2 teaspoons of minced garlic
- 1 onion, finely chopped
- 5 rashers of rind-less bacon, diced
- 250g of mushrooms, sliced
- 6 chicken thighs, skinned and boned, each cut into 3 pieces
- 1/2 cup of dry white wine
- 12 baby potatoes, well scrubbed
- 4 cups of chicken stock
- 4 tablespoons of cornflour mixed with 4 tablespoons of water
- 1 cup of cream
- 1/4 cup of chopped parsley, plus extra for garnish
Method
- Heat oil over a moderate heat in a large wide, deep pan.
- Add thyme, garlic, onion, bacon and mushrooms. Fry gently, without browning, for about 10 minutes until onion is soft.
- Add the chicken and mix well, letting the chicken color all over.
- Add the wine and let it bubble.
- Add the potatoes and chicken stock. Bring to the boil and simmer for 25 minutes until the chicken is cooked and the potatoes are tender.
- Bring back to the boil and stir in the cornflour mixture so that the sauce thickens.
- Stir in the cream and bring back to the boil. Season with salt and pepper.
- Add the parsley and mix well. Remove from heat and let stand for 5 minutes so the chicken absorbs the sauce.
- Serve sprinkled with extra parsley.