I’m not sure how original this recipe is, Because I’ve been tinkering with it for years. According toWikipedia Fricassee is a ‘type’ of stew rather than an exact recipe – so I guess I’m fine. Anyway, here it is..
- 6-8 chicken thighs, skin on
- Flour, to roll the chicken in
- Salt
- 1/2 bottle white wine
- A handful of shallots, rough chopped
- 3 cloves garlic
- Double cream- about 1 third of a cup
- Mushrooms, sometimes
Coat the chicken with flour and put into a really hot Oiled pan.Turn once when browned-this. Gives it the deeply chickeny taste.
Add the wine garlic, just smashed, not cut or crushed, and fry for a moment.
Add the wine, salt and a little water so that the chicken is nearly covered.simmer gently till the chicken is tender (90mins +)
Remove the chicken from the stock, let it cool a little and remove the skin and bones.
Sieve the stock and put aside to let the fat float to the top (so it can be skimmed off)
In a pan, fany the shallots and mushrooms, add the stock with the fat removed. There should only be about 1/2 pint of stock. Reduce a little if theres toomuch.
Add back in the stripped chicken, and add the cream.
Check it’s seasoned properly, and serve. It’s good with rice or a baked spud. Mmmmmmm.