Chicken fricassee with herby sautéed potatoes
Serves 1
Directions
- 1Season chicken pieces with salt and pepper.
- 2Heat oil in a pan and brown the chicken skin-side down.
- 3Add pancetta, then the garlic, halved mushrooms, and herbs (thyme, rosemary, bay leaf).
- 4Flambé with brandy.
- 5Add chicken stock and simmer for 10 minutes.
- 6Slice potatoes into finger-width pieces and parboil for 5 to 6 minutes.
- 7Sauté potatoes in goose fat with shallots, garlic, rosemary, and thyme until golden.
- 8Cover the chicken pan and continue cooking.
- 9Sprinkle with fresh parsley before serving.
Ingredients
- chicken
- salt
- pepper
- thyme
- rosemary
- garlic
- 1 tbsp olive oil
- chestnut mushrooms
- pancetta
- bay leaf
- brandy
- chicken stock
- parsley
- potatoes
- 1 tbsp goose fat
- shallots
Tips
- Thyme is sweeter, rosemary is more savoury.
- Leave the lid slightly ajar when simmering to let steam escape.
