A fricassee is halfway between a saute and a stew. This country French recipe is delicious and simple. A true classic – it relies on humble ingredients and just a single pot.
Yield: 6 servings
- 1 (1.5kg to 2 kg) chicken, cut into 8 pieces
- Salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 4 cloves garlic, crushed
- 1 cup red wine vinegar
- 1 (300g) can whole tomatoes, crushed, with liquid
- 1 cup chicken stock
- 1 bay leaf, preferably fresh
- 2 sprigs of flat-leaf parsley
- 2 sprigs of thyme
- To cook the chicken, season with salt and pepper. Heat the butter and oil over medium heat in a large, straight-sided skillet or saucepan (not cast iron, as it will interact with the acidic tomatoes and vinegar). Add the chicken, skin side down, without crowding the pan. Cook without crowding until a rich, golden brown on both sides, 3 to 5 minutes per side. Remove the chicken to a plate.
- Pour off all but 1 tablespoon of fat. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the vinegar and scrape with a wooden spoon to loosen any brown bits from the bottom of the skillet. Stand back when adding the vinegar, because when it hits the hot pan it will produce strong vinegar fumes. Return the chicken to the skillet.
- Add the tomatoes with their liquid, chicken stock, bay leaf, parsley, and thyme. Bring to a boil, then decrease the heat to medium-low, cover, and cook until the chicken is tender and the juices run clear, an additional 30 to 45 minutes. Taste and adjust for seasoning with salt and pepper.
- To make the sauce, remove the chicken pieces to a warm serving dish. Increase the heat to high, and cook the sauce until reduced and lightly thickened, about 5 minutes. Taste and adjust for seasoning with salt and pepper. Remove and discard the herbs.
Spoon the sauce over the chicken and serve.
Excellent Source of: Potassium, Vitamin C, Vitamin A, Iron, Calcium
Recipe courtesy of: