Chicken fricassee with apples in a wine & tarragon sauce
This lovely classic French dish is halfway between a saute and a stew; Pink Lady apples and the wine, herbs and mushrooms of the Maine-et-Loire region create a warming supper for everyday eating or entertaining even on the other side of the channel.
- Preparation: 20 mins
- Cooking: 45 mins
- Serves: 4
What you need:
- 1 whole chicken (preferably free range) jointed or 8 chicken joints, i.e., thighs/drumsticks
- 1 tbsp olive oil
- 20g butter
- 2 cloves garlic, peeled and crushed
- 4 shallots, peeled and halved
- 100g chestnut mushrooms, halved
- 4 tbsp red wine vinegar
- 150ml Rose d'Anjou or any French 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)
- 1-2 tbsp tarragon, plus extra for garnish, finely chopped
What you do:
- Pre heat oven 180CË/160CË fan/Gas 4.
- 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.
- 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.
- 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.
- Stir in the creme fraiche, if using, and sprinkle with the extra tarragon.
- Serve with saute potatoes and Tenderstem broccoli or a rocket salad.
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Pink Lady apples
Pink Lady apples have a distinctive crisp texture and fizzy flavour – similar to champagne. It takes 200 days of tender care and, once ripe, each apple undergoes a rigorous quality control process to ensure that the high standard is kept – only the best apples can become a Pink Lady apple. Pink Lady apples are perfect culinary apples as they retain their texture and unique flavour and little, if any, additional sugar needs to be added.
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