Chicken Fricassee with Apples in a Wine Sauce
By Pink LadyThis lovely classic French dish is halfway between a saute and a stew; Pink Lady apples and the wine, herbs and mushrooms create a warming supper for everyday eating or entertaining even on the other side of the channel.Time and servings
Ingredients
13 total- 2 tbsp of tarragon, plus extra to garnish
- 20 g of butter
- 2 garlic cloves, peeled and crushed
- 100 g of chestnut mushrooms, halved
- 4 tbsp of red wine vinegar
- 1 tomato, finely chopped
- 2 tbsp of flat leaf parsley, finely chopped
- 4 tbsp of creme fraiche, optional
- 1 whole chicken, jointed, or 8 x drumsticks or thighs
- 1 tbsp of olive oil
- 4 shallots, peeled and halved
- 150 ml of dry white wine
- 1 pink lady apple, halved, cored and cut into slices
Method
6 stepsStep 1
Pre heat oven 180C˚/160C˚ fan/Gas 4.
Step 2
Heat the olive oil in a large frying pan, cook the chicken pieces over a high heat until golden brown, turning at regular intervals, approximately 5-7 minutes. Remove the chicken from the frying pan and place it in an ovenproof casserole dish. Discard all but 1 tablespoon of the fat from the frying pan.
Step 3
Add the butter, garlic, shallots and mushrooms to the frying pan and allow to cook for a few minutes, stirring. Remove the contents and add to the casserole dish with the chicken.
Step 4
Pour the vinegar into the frying pan and simmer for a few seconds then add the wine and bring to the boil for a couple of minutes, reduce the heat and add the tomato, Pink Lady apple and herbs and season to taste. Pour the mixture over the chicken in the casserole, cover with a lid and cook for 35-40 minutes until the chicken is juicy, tender and piping hot.
Step 5
Stir in the crème fraiche, if using, and sprinkle with the extra tarragon.
Step 6
Serve with sauté potatoes and Tenderstem broccoli or a rocket salad