One-pot chicken and tarragon fricassée
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4
- Dietary
- Nut-free
This comforting chicken fricassée all comes together in one pot, so there’s hardly any washing up to worry about!
Ingredients
For the chicken and tarragon fricassée
- 50g/1¾oz unsalted butter
- 1 whole chicken, jointed and cut into 8 pieces
- 1 onion, chopped
- 3 celery sticks, chopped
- 6 garlic cloves, sliced
- 100g/3½oz chestnut mushrooms, sliced
- 250g/9oz wild mushrooms, chopped
- 10g/⅓oz thyme
- 2 bay leaves
- 1 tbsp plain flour
- 250ml/9fl oz white wine
- 250ml/9fl oz chicken stock
- 1 free-range egg yolk
- 150ml/5fl oz crème fraîche
- 2 tbsp fresh tarragon, leaves picked and stalks sliced
- 2 tbsp fresh flatleaf parsley, leaves picked and stalks sliced
- creamy mashed potatoes, to serve
For the green beans
- 25g/1oz unsalted butter
- 100g/3½oz streaky bacon, chopped
- 1 garlic clove, smashed
- 150g/5½oz French beans, chopped into pieces
- 100ml/3½fl oz white wine
- 4 spring onions, chopped
Method
To make the chicken and tarragon fricassée, heat the butter in a large casserole pan. Once melted, add the chicken, colour all over and remove from the pan. Set aside.
Add the onion, celery, garlic, mushrooms, thyme and bay leaves and fry. Stir in the flour and cook for 2 minutes. Then add the wine and reduce by half. Then add the stock and simmer for 5 minutes.
Return the chicken and cook gently for 20–30 minutes until cooked through.
Stir in the egg yolk, crème fraîche and parsley and tarragon stalks just before serving.
To make the green beans, heat the butter in a frying pan on a medium heat and fry the bacon with the garlic for 2 minutes.
Add the beans and fry for a few minutes before adding the wine and simmer until it has reduced by half. Stir in the spring onions.
Serve the chicken with the mash and green beans, garnished with the tarragon and parsley leaves.
Recipe tips
You can ask your butcher to cut your chicken into 8 pieces.
