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Chicken fricassee
Chicken fricassee
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Prep Time:
40 minutes
Cook Time:
60 minutes
Total Time:
100 minutes
Indulge in a delectable French classic of tender chicken in a savory white wine sauce.
Ingredients:
  • 2kg Family Feast chicken
  • 9.20 gm olive oil
  • 20g butter
  • 2 leeks, trimmed, washed, thinly sliced
  • 1 garlic clove, finely chopped
  • 40.00 ml plain flour
  • 125.00 gm dry white wine
  • 765.00 gm chicken style liquid stock
  • 8 fresh thyme sprigs
  • 2 bunches baby (Dutch) carrots, trimmed, peeled
Instructions:
  • Place the chicken breast-side down on a cutting board. Use a knife or kitchen scissors to cut along both sides of the backbone and discard it. Continue by cutting along the breastbone to remove it. Separate the thigh and drumstick from the breast, then cut the breast in half crossways. Lastly, cut the drumsticks from the thigh and remove any excess skin.
  • In a large heavy-based casserole dish, heat oil over medium-high heat. Brown half of the chicken for 3 to 4 minutes per side. Transfer to a plate and repeat with the remaining chicken.
  • Lower the heat to medium. Melt butter in the dish and sauté leek and garlic until softened, for about 2 to 3 minutes. Stir in flour and cook for another minute. Pour in the wine and cook briefly until slightly reduced. Add stock, thyme, carrots, and return chicken to the dish.
  • Turn up the heat to medium-high until boiling, then lower it to a simmer on low, uncovered, for 40 minutes. Stir occasionally until the chicken is fully cooked.
  • Place the chicken and carrots in a baking dish and cover to keep warm. In the same pan, turn up the heat to medium-high and bring the sauce to a boil. Let it cook for about 5 minutes until slightly thickened. Season with salt and pepper, then add the chicken and carrots back to the dish. Serve and enjoy!

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