7/28/2019 Chicken Fricassee-Raymond Blanc

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F O R T H E C H I C K E N F R I C A S S E E

1 Preheat the oven to 120C.

2 On a medium heat, in a large saut pan, seal the chicken pieces in the

at until golden brown or 5 minutes on each side, season with the salt

and pepper.

3 Remove the pieces o breasts to a plate and reserve.

4 In a separate saucepan, on a medium heat sweeten the onion and

garlic in the butter or 7 minutes until lightly golden. Add the tomatoes

and cook or 3 minutes until they have broken down.5 Add the remaining ingredients, bring to a simmer and add to the saut

pan o chicken correct the seasoning i required.

6 Cover with a lid and cook in the oven or 50 minutes. then add the

pieces o chicken breast and continue to cook or 10 minutes

F O R T H E C A R A M E L I S E D G A R L I C

1 Over a medium heat, in a small saut pan (15cm) ry the peeled garlic

cloves in the olive oil or 5 minutes turning requently until evenly

golden brown. Add the remaining ingredients and simmer or 5

minutes until the liquid has reduced to a thick caramel.

2 Strain o the excess oil and reserve the caramelised garlic in the ridge

until needed.

F O R T H E G R E E N B E A N S

1 In a large saucepan, bring to the boil water, butter, salt and pepper;

add the green beans and cover with a tight lid. Cook or 2 3

minutes until tender, taste and i needed adjust seasoning.

T O S E R V E

1 Arrange chicken and green beans on a large dish or 4 large plates.

Sprinkle with parsley and caramelised garlic. Serve the sauce

separately.

SERVES (YIELD): 4

DIFFICULTY RATING:

PREPARATION TIME: 20 MIN

COOKING TIME: 60 MIN

SPECIAL EQUIPMENT: Large earthenware pot with lid

PLANNING AHEAD: This dish can be prepared 24

hours in advance.

I N G R E D I E N T S

For the chicken fricasse

2kg/1 whole chicken, cut into 12 pieces or ricasse

40ml goose or duck at

4g/4 pinches sea salt

1g/2 pinches reshly ground black pepper

1 large onion, cut in to 8 pieces through the root

12 Cloves garlic, peeled,

30g unsalted butter

160g/2 tomatoes, ripe, fnely chopped

4 sprigs Tarragon

150ml red wine vinegar, reduced by hal

150ml dry white wine, reduced by one third

250ml water or White chicken stock

For the green beans

100ml water

30g unsalted butter

2g/2 pinches sea salt

1 pinch reshly ground black pepper

250g green beans, trimmed

For the caramelised garlic

180g garlic, cloves, blanched or 2 minutes,

rereshed and peeled

60ml/4 tbsp extra virgin olive oil,

50ml warm water,

4 tbsp balsamic vinegar, (8-year-old)

4g/4 pinches salt

1g/2 pinches black pepper, crushed

Fricasse ofBresse Chickenwith Vinegar & HerbsA little jewel of family cuisine. Again the success of this dish depends

very much on the quality of the ingredients. Try to choose free range

or organic Chicken and also a good red wine vinegar, the best Ive

found was red wine Cabernet Sauvignon vinegar from Waitrose.

The cooking time will depend entirely on the sourcing of the chicken

factory produced will take 15 20 minutes, free range/organic 30

40 minutes. The dish can be prepared one day in advance and thenreheated in the oven at 150C.

EPISODE

THREE

T H E V E R Y H U N G R Y

F R E N C H M A N

P R E P N O T E S & T I P S *

1 x 2.2kg chicken = 1.3kg prepped meat (1 portion = 1 drumstick or thigh + 1 breast piece + 1 wing piece = 300g raw weight)

1 x 1.6kg chicken = 800g prepped meat (1 portion = 1 drumstick or thigh + 1 breast piece + 1 wing piece = 200g raw weight)