Chicken Fricassee Recipe Jamie Oliver Food

CHICKEN FRICASSEE, WITH MUSHROOMS IN WHITE SAUCE

Steps:

• In a large heavy-based sauté pan or casserole over medium heat, add the olive oil. Season the chicken with salt and pepper, then add to the hot pan (put the thighs in skin side down) and sauté for 3-4 minutes on one side, until golden. (You may need to do it in two batches if your pan is small) Turn the chicken over, add the lardons, garlic, and mushrooms and mix well. Stir in the bay leaf, rosemary, and thyme.
• Add the brandy, and increase to medium-high heat and simmer for 1 minute, then lower the heat back to medium and simmer gently for 2-3 minutes.
• Pour in the chicken stock and bring to a gentle simmer. Cook uncovered, over medium-low heat for 10 minutes, then cover and cook for a further 15 minutes, until the chicken is cooked through.
• Transfer to a baking tray, and place under a hot grill for 4-5 minutes for crispy skin (this is an additional step which I did to crisp up the skin).
• In the meantime, increase the heat under the pan to medium-high to reduce and slightly thicken the sauce.
• Discard the garlic, rosemary and bay leaf. Spoon sauce with mushroom and bacon onto plate and top with chicken. Garnish with thyme (leaves only) or chopped parsley.

CHICKEN FRICASSEE WITH VERMOUTH

Steps:

• Sprinkle the chicken with salt and pepper to taste.
• Heat the butter in a skillet and add the chicken pieces skin side down. Cook over moderate heat about one minute without browning.
• Scatter the onion over all and cook 30 seconds. Add the garlic and stir it around. Cook the chicken about four minutes, turning the pieces often in the butter.
• Sprinkle the flour over all, turning the pieces so that they are evenly coated. Add the vermouth, chicken broth, bay leaf and thyme. Cover and cook over moderate heat about 20 minutes.
• Meanwhile, bring two batches of water to the boil for the carrots and leeks. Drop the carrots into one batch, the leeks in the other. Let the carrots simmer about one minute and drain. Let the leeks simmer about four minutes.
• When the chicken has cooked for a total of 30 minutes (start to finish), add the carrots, leeks and cream. Let simmer about two minutes. Serve with rice.