Retro chicken fricassée
The key to a good fricassée is to keep the chicken as white as possible. Tarragon is the perfect partner for chicken; in fact, they seem almost destined for each other.
|2 Tbsp||Unsalted butter|
|1 bunch||Flat leaf (Italian) parsley|
|1||Free-range organic chicken, joined into 4 pieces with skin on and bone in, 2 pieces per person|
|20 ml||Dry white wine|
|2 cups||White rice, cooked|
|1 to taste||Salt and freshly ground black pepper|
- Wash the chicken pieces then pat dry. Rub the base of a large frying pan with the butter.
- Smash the garlic cloves with the side of a large kitchen knife, then add to the frying pan.
- Season the chicken pieces with salt and pepper, then place them in the frying pan.
- Chop the herbs and sprinkle half of them over the chicken, then cover with a tight-fitting lid or tinfoil and put the pan over a low heat.
- Cook for 30 minutes, keeping the chicken white and ensuring the butter doesn't brown. The cooking time will be governed by the thickness of the chicken.
- Remove the chicken from the pan and set aside. Increase the heat under the pan and pour in the wine.
- Then add the remaining herbs and simmer for 2 minutes, loosening any bits on the bottom of the pan and mixing them into the sauce.
- Add half the cream and leave it to simmer for 3 minutes.
- Meanwhile, mix the yolk into the remaining cream. Remove the pan from the heat, pour in the egg and cream mixture, then return the pan to the stove and lower the heat.
- Stir until the sauce thickens. Taste the sauce for seasoning, it may need a little salt and pepper.
- Place the chicken pieces on serving plates and spoon over the sauce. Serve with rice or bread, as you will want to mop up the sauce.