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Chicken Friccasee with Apples in a Wine Sauce

Chicken Fricassee with Apples in a Wine Sauce

Brought to you by: Pink Lady
    4 serving
5.0 3 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

This 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.
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  • 1 whole chicken , jointed, or 8 x drumsticks or thighs
  • 1 tbsp olive oil
  • 20g butter
  • 2 garlic cloves , peeled and crushed
  • 4 shallots , peeled and halved
  • 100g chestnut mushrooms , halved
  • 4 tbsp red wine vinegar
  • 150ml dry white wine
  • 1 tomato , finely chopped
  • 1 Pink Lady Apple , halved, cored and cut into slices
  • 2 tbsp flat leaf parsley , finely chopped
  • 4 tbsp creme fraiche , optional
  • 2 tbsp tarragon , plus extra to garnish


Step 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

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