Chicken Cider Fricassée With Parsley Croûtes Recipes

CHICKEN & CIDER FRICASSéE WITH PARSLEY CROûTES

Chicken & cider fricassée with parsley croûtes image

Chicken cooked with tarragon and cider makes a quintessentially British, crowd-pleasing casserole

Provided by James Martin

Time 2h30m

Number Of Ingredients 18

Ingredients

2 tbsp olive oil
2 whole chickens (1.5kg-2kg each), each jointed into 8 pieces, or 16 bone-in chicken pieces)
300g smoked streaky bacon , chopped
2 onions , finely chopped
2 carrots , finely chopped
2 celery stalks, finely chopped
500g pack chestnut mushroom , quartered
4 tbsp plain flour
500ml bottle dry cider
1 ½l chicken stock
5 sprigs thyme
2 bay leaves
150ml double cream
2 tbsp English mustard
small pack tarragon leaves, chopped
large pack curly parsley , leaves very finely chopped, stalks reserved for the chicken
100ml olive oil
1 baguette , sliced into rounds

Steps:

Heat the oil in your largest flameproof casserole or deep pan. Season the chicken and brown in batches. Transfer to a plate. Reduce the heat and add the bacon to the pan. Fry until golden and crisp, then set aside with the chicken. Add the onions, carrots, and celery to the pan, scraping up any browned bits with a wooden spoon. Fry over a low heat until soft and starting to brown.
Add the mushrooms and continue to cook for a further 4-5 mins. Stir in the flour until it disappears, then stir in the cider and stock and bring to the boil, scraping any bits stuck to the bottom of the pan. At this stage, if you haven't got enough room to add back all the chicken and bacon, split the sauce between two pans.
Tie the thyme, parsley stalks (from amount used for croûtes) and bay leaves together with kitchen string (in two bunches if you've had to split the sauce) and add to the casserole along with the chicken and bacon. Bring to a simmer. Cover and cook for 1 hr 15 mins until the chicken is tender and coming away from the bone.
Carefully lift out the cooked chicken and cover with foil to keep warm. Discard the herbs. Turn up the heat and simmer the remaining liquid until reduced by about half.
Meanwhile, make the croûtes. Heat oven to 220C/200C fan/gas 7. In a small bowl, mix together the parsley leaves, oil and plenty of salt and pepper. Dip one side of each baguette slice into the mixture to coat, then place, herb-side up, on a baking tray and bake until golden, about 15-20 mins.
Add the cream, mustard and tarragon to the sauce and season to taste. Return the chicken to the casserole and warm through. Serve with the croûtes and your favourite seasonal vegetables.

Nutrition Facts : Calories 836 calories, Fat 52 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 56 grams protein, Sodium 2.9 milligram of sodium

CHICKEN FRICASEE

Chicken Fricasee image

I'm the mother of four boys who are definitely carnivores! I usually like to make a lot of easy prep slow simmer meals. Like stews, sauces, pot roasts etc. These things work for me cause the prep is quick and cook time is usually a no brainer...check every now and then.....and tada...dinner!!!!

Provided by Cindy

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Time 1h20m

Yield 10

Number Of Ingredients 8

Ingredients

1 tablespoon vegetable oil
2 (3 pound) whole chickens, cut into pieces
2 onion, peeled and sliced into rings
6 baking potatoes, peeled and quartered
2 teaspoons dried parsley
1 teaspoon freshly ground black pepper
2 (14.5 ounce) cans fat-free chicken broth
1 (10 ounce) package frozen green peas

Steps:

Heat oil in a large pot or Dutch oven, over medium-high heat. Briefly brown chicken pieces in batches. When all of the pieces have been browned, return them all to the pot and cover with a layer of sliced onions, and then potatoes. Season with pepper and sprinkle with parsley. Pour the chicken broth over all.
Cover and simmer on low heat for 45 minutes, pushing potatoes down into the liquid occasionally. When potatoes are tender but not mushy, add frozen peas and simmer for 5 more minutes.

Nutrition Facts : Calories 755.8 calories, Carbohydrate 33.4 g, Cholesterol 204.3 mg, Fat 42.6 g, Fiber 4.3 g, Protein 57.2 g, SaturatedFat 12 g, Sodium 366.8 mg, Sugar 2.2 g

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