Recipe: Chicken Fricasse


Very traditional in its method... but with new flavours that are perfect for spring/summer. Why not buy a whole chicken and cut it up yourself to save you money too?


  • 2 chicken thighs, skin on
  • 2 chicken drumsticks, skin on
  • a bowl of seasoned flour
  • 2 tbsp butter (30g) + plus an extra knob
  • a glug olive oil
  • 1 onion
  • 2 cloves garlic
  • a large handful of button mushrooms
  • 175 ml a glass of white wine
  • 200 ml chicken stock
  • 1 sprig of thyme
  • 300 g white rice
  • 150 g broad beans, defrosted
  • 100 ml double cream
  • 1 lemon, zested
  • 1 sprig tarragon, chopped

Step 1

Flour The Chicken

toss the chicken in the seasoned flour to evenly coa

Step 2

Brown The Chicken

heat the butter and a glug of oil in a large frying pan over a medium heat and place the chicken pieces into the pan. fry the chicken gently until golden brown all over.

Step 3

Prepare The Veg

peel and dice the onion and finely chop the garlic. brush the mushrooms to rid them of any dirt.

Step 4

Cook The Mushrooms

remove the chicken from the pan and chuck in the onion, garlic and mushrooms. turn the heat up to high before pouring in the wine. Let it bubble away until reduced by half.

Step 5

Simmer The Chicken

pour in the chicken stock, add the whole thyme sprig and return the chicken pieces back to the pan. simmer gently for 50 minutes, turning the chicken over every so often and toping up with more stock if it looks like it’s boiling dry. boil the rice in salted water until just cooked (about 10 minutes).

Step 6

Add The Broad Beans

stir the broad beans into the fricassé to heat through and cook for 2 minutes.

Step 7

Stir In The Cream And Herbs

remove the fricassé from the heat and stir in the double cream, zest of the lemon and finely chopped tarragon leaves.

Step 8

Serve It!

serve the fricassé with a portion of drained rice and enjoy with a glass of white wine that’s left form the bottle! serves 2

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