Chicken fricassée is a classic French stew with a white sauce, being made in 1 pot with a jointed chicken it saves time on that tiresome washing up and avoids carving at the table making this a non time consuming way to create a heart warming dish for either a family evening meal or an impressive tasty dinner party main course served with comforting creamy mash.
This dish can be prepared in advance or the day before required and reheated in a preheated oven for 30 – 40 minutes at 180 degrees making sure the chicken is hot all the way through.
Ingredients
for the chicken fricassée
- 1 jointed whole chicken or 2 legs, breasts and wings bought prepared
- sea salt and freshly ground black pepper
- 1 tbsp of olive oil
- 1 medium sized diced onion
- 1 medium sized diced carrot
- 1 diced celery stick
- 250g sliced or quartered mushrooms, preferably button mushrooms
- 200ml of dry white wine
- 500ml of chicken stock
- 1 small handful of fresh flat leaf parsley
- 2 sprigs of fresh thyme
- 1 small handful of tarragon leaves
- 1 bay leaf
- 2 large or 3 small egg yolks
- 100ml double cream
- 2 tablespoons of lemon juice
for the mash
- 1kg of floury potatoes, peeled and cut into chunks
- 150g soft butter
- 150ml double cream
- sea salt and freshly ground pepper
- 1 tbsp of Dijon mustard (optional)
