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Spring Chicken Fricasse Recipe


Spring Chicken Fricasse

Prep Time ~ 20 mins Cooking Time ~ 40 mins
Approx Cost ~ £11 Difficulty ~ Easy
Freeze ~ Yes Serves ~ 4

Tips ~ Soak the button onions in cold water for 15 minutes to make peeling them easier.


225g / 8oz cauliflower florets

225g / 8oz broccoli florets

Salt and pepper

225g / 8oz full fat soft cheese with garlic and herbs

4 chicken breast fillets with skin on, about 800g / 1 ¾lb total weight

15ml / 1 tbsp white plain flour

About 30ml / 2 tbsp vegetable oil

225g / 8oz baby carrots cut into fingers

225g / 8oz button onions, peeled and halved

100ml / 3 ½ floz dry vermouth

300ml / 10floz chicken stock

30ml / 2tbsp chopped fresh tarragon or ½ tsp dried

1 garlic clove, crushed

60ml / 4 tbsp single cream


  • Blanch the cauliflower and broccoli in salted water for 1-2 minutes only, then drain.
  • Push a little of the soft cheese underneath the skin of each chicken breast and toss in the flour.
  • Heat the oil in a shallow flameproof casserole. Brown the chicken pieces a few at a time, adding more oil as necessary. Remove with a slotted spoon.
  • Add the carrots and onions to the casserole and brown lightly.
  • Return the chicken to the pan and pour in the vermouth and stock. Bring to the boil, stirring in the tarragon, garlic and seasoning.
  • Cover tightly and simmer gently for about 20 minutes. Stir in the cauliflower and broccoli and cook for another 10 minutes or until the chicken is cooked through.
  • Stir in the cream and simmer for 1-2 minutes. Adjust the seasoning and serve accompanied with rice.