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Chicken Fricassee With Creamy Mash Potato

inCLAY POT RECIPES, MEAT, RECIPES

Chicken fricassée is a classic French stew with a white sauce, being made in 1 pot with a jointed chicken it saves time on that tiresome washing up and avoids carving at the table making this a non time consuming way to create a heart warming dish for either a family evening meal or an impressive tasty dinner party main course served with comforting creamy mash.

This dish can be prepared in advance or the day before required and reheated in a preheated oven for 30 – 40 minutes at 180 degrees making sure the chicken is hot all the way through.

Ingredients

for the chicken fricassée

  • 1 jointed whole chicken or 2 legs, breasts and wings bought prepared
  • sea salt and freshly ground black pepper
  • 1 tbsp of olive oil
  • 1 medium sized diced onion
  • 1 medium sized diced carrot
  • 1 diced celery stick
  • 250g sliced or quartered mushrooms, preferably button mushrooms
  • 200ml of dry white wine
  • 500ml of chicken stock
  • 1 small handful of fresh flat leaf parsley
  • 2 sprigs of fresh thyme
  • 1 small handful of tarragon leaves
  • 1 bay leaf
  • 2 large or 3 small egg yolks
  • 100ml double cream
  • 2 tablespoons of lemon juice

for the mash

  • 1kg of floury potatoes, peeled and cut into chunks
  • 150g soft butter
  • 150ml double cream
  • sea salt and freshly ground pepper
  • 1 tbsp of Dijon mustard (optional)

Method

  1. Place the onion, carrot, celery, mushrooms, bay leaf, thyme, tarragon salt and pepper into the SBJ clay pot and mix gently with a wooden spoon then place the chicken pieces on top. Pour over the wine and stock, put the lid on and put into the cold oven and turn the heat to 250°C for 1 hour.
  2. Mix together the egg yolks and cream, pour over the chicken and mix gently. This egg and cream mixture will thicken the sauce. Then to finish this dish add the tarragon leaves and lemon juice and return to the oven without the lid for a further 10 minutes then serve direct from the clay pot.
  3. Prepare the mash as usual and simply stir through the butter, mustard, cream, salt and pepper for an extra creamy tasty mash.
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