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Chicken Fricassee with Apples in a Wine Sauce |
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| Serves 4 |
Prep 20 mins |
Cooking 50 mins |
Easy |
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My rating |
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Ingredients |
1 whole chicken, jointed, or mixture of 8 x drumsticks or thighs
or legs
1 tbsp olive oil
20g butter
4 shallots, peeled & halved
100g chestnut mushrooms, halved
4 tbsp red wine vinegar
150ml dry white wine
1 tomato, finely chopped
1 Pink Lady apple, halved, cored & cut into slices
2 tbsp parsley, finely chopped
4 tbsp crème fraîche, optional
2 tbsp tarragon + extra to garnish
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Pre heat oven 180C˚/160C˚
fan/Gas 4.
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Heat the olive oil in a large
frying pan, cook the chicken pieces over a high heat until
golden brown, turning at regular intervals, approximately
5-7 minutes. Remove the chicken from the frying pan and
place it in an ovenproof casserole dish. Discard all but 1
tablespoon of the fat from the frying pan.
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Add the butter, garlic,
shallots and mushrooms to the frying pan and allow to cook
for a few minutes, stirring. Remove the contents and add
to the casserole dish with the chicken.
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Pour the vinegar into the
frying pan and simmer for a few seconds then add the wine
and bring to the boil for a couple of minutes, reduce the
heat and add the tomato, Pink Lady apple and herbs and
season to taste. Pour the mixture over the chicken in the
casserole, cover with a lid and cook for 35-40 minutes
until the chicken is juicy, tender and piping hot.
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Stir in the crème fraîche, if
using, and sprinkle with the extra tarragon.
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Serve with sauté potatoes and
Tenderstem broccoli or a rocket salad
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DAILY
DINNERS 
