Chicken Fricassée with Vinegar and Herbs
A French family classic, half-way between a sauté and a stew, with chicken braised in red wine vinegar and herbs, served with sautéed potatoes.
Ingredients
- 4 organic or free-range chicken drumsticks and thighs (or 1 whole chicken cut into 10 pieces)
- 1 tbsp olive oil
- 5 tbsp good-quality red wine vinegar
- 15g unsalted butter
- 100ml dry white wine
- 4 garlic cloves, peeled but left whole
- 1 ripe medium tomato, finely chopped
- 2 sprigs fresh tarragon, chopped
- 1 tbsp fresh flat-leaf parsley, roughly chopped
- Sea salt and freshly ground black pepper
- For the sautéed potatoes:
- 4 medium potatoes, peeled and cut into 2cm dice
- 2 tbsp olive oil
- 10g unsalted butter
- 1 small handful fresh flat-leaf parsley, roughly chopped
- ½ shallot, finely chopped
Instructions
- Preheat the oven to 150°C (fan 130°C). Heat the olive oil in a casserole over a high heat and fry the chicken pieces for about 5 minutes until golden. Season with 4 pinches of salt and 2 pinches of pepper.
- Tip the fat out of the casserole. Add the red wine vinegar and butter and boil for 10 seconds until reduced, stirring to coat the chicken.
- Add the white wine and bring to the boil briefly, then add the garlic, tomato and tarragon. Cover and transfer to the oven for 30 minutes at a very low simmer.
- Meanwhile, fry the diced potatoes in the olive oil over a high heat for 12-15 minutes, stirring frequently, until golden and tender. Season with 4 pinches of salt and 2 pinches of pepper. Carefully add the butter, then stir in the parsley and shallot. Adjust the seasoning.
- Remove the chicken from the oven. Taste and adjust the seasoning, then skim any fat from the surface. Arrange the chicken and potatoes on a platter or plates, sprinkle with parsley, and serve the cooking juices separately.