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.
Ingredients
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
Method
- 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.