Name: Chicken fricassee
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4
Cuisine: French
Ingredients: 2 tbsp olive oil; 4 chicken legs; 1 onion finely chopped; 1 celery stick finely chopped; 300g chestnut mushrooms thinly sliced; 2 garlic cloves crushed; 3 thyme sprigs leaves picked and finely chopped; 1 bay leaf; 125ml dry white wine (we used sauvignon blanc); 50g unsalted butter; 30g plain flour; 500ml chicken stock; 125ml double cream; 15g parsley finely chopped; crusty bread to serve

Pot of chicken fricassee topped with herbs

2 tbsp olive oil
4 chicken legs
1 onion
finely chopped
1 celery stick
finely chopped
300g chestnut mushrooms
thinly sliced
2 garlic cloves
crushed
3 thyme sprigs
leaves picked and finely chopped
1 bay leaf
125ml dry white wine
(we used sauvignon blanc)
50g unsalted butter
30g plain flour
500ml chicken stock
125ml double cream
15g parsley
finely chopped
crusty bread
to serve

Method

step 1
Heat the oil in a large, deep frying pan with a lid. Season the chicken and cook over a medium-high heat for 8-10 mins, turning halfway, until golden all over. Remove to a plate using tongs.
step 2
Reduce the heat to medium and cook the vegetables, stirring occasionally, for 8-10 mins or until soft and mushrooms are golden.
step 3
Stir in the garlic, thyme and bay, and cook for 1 min. Add the wine, increase the heat and bubble for 2 mins. Reduce the heat to medium and add the butter, stirring until melted. Sprinkle in the flour and cook, stirring, for 1-2 mins until the flour has cooked out.
step 4
Slowly pour in the stock, stirring. Bring to the boil then reduce to a low simmer and return the chicken to the pan, skin-side up, along with any resting juices from the plate. Cook, covered, for 25-30 mins or until the chicken is cooked through.
step 5
Remove the chicken again and stir in the cream and parsley, cooking for 1-2 mins. Return the chicken to the pan then cook for 2-3 mins or until the sauce is combined. Serve with crusty bread on the side.