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August 31, 2014

Chicken Fricassée

Saw this in Yen's blog today. I know my family will love this hearty, comfort chicken dish so i immediately give it a try. It is true that we love it.
According to Yen 'Fricassée' is a french method of cooking whereby meat is chopped up, sauteed and braised, then served with its sauce. The sauce of this chicken fricassee is very flavourful and the chicken is tender and moist.


 

These are some of the ingredients. Did you see my fresh rosemary...I bought a small rosemary plant today. Its on sale for 2.99 a small pot.
 
 Chicken and streaky bacon
 
 Seared the chicken skin side down.
 
Simmering...in brandy and chicken stock
 








Chicken Fricassée
Recipe adapted from Baby Sumo which she adapted from Gordon Ramsay's Ultimate Home Cooking



Preparation time: 5 minutes
Cooking time: 40 minutes
Serves 4


Ingredients:

2 tbsp olive oil
4 chicken maryland, jointed into 4 drumsticks and 4 thighs
100g bacon lardons or streaky bacon, sliced
4 garlic cloves, peeled and crushed
150g white button mushrooms, halved (i used can button mushroom)
1 bay leaf
2 rosemary sprigs
2 thyme sprigs, leaves only (i used dried thyme)
50ml brandy
400ml chicken stock (i used 1/2 piece of maggi chicken cube added into 400ml hot water)
Sea salt and freshly ground black pepper

To garnish
2 sprigs of thyme or chopped parsley

To Do:

1. 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.

2. 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.

3. 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.


4. Transfer to a baking tray, and place under hot grill for 4-5 minutes for crispy skin (this is an additional step which Yen did to crisp up the skin,which i think she is briliant. The skin taste so good)

5. In the meantime, increase the heat under the pan to medium high to reduce and slightly thicken the sauce.

6. 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


ENJOY~


This post is linked to Cook like a Star (Gordon Ramsay) organised by Zoe, Bake for Happy Kids, Yen from Eat Your Heart Out and Mich from Piece of Cake
 


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