Chicken Fricassée*

This is tonight's Chicken Fricassée brought to you by Mick's Kitchen!

I know I've tried this before in the pressure cooker, but I wanted to try out my new cast-iron pot. I saw this recipe in a magazine and just had to give it a bash. I've adapted it to local conditions and available ingredients, but it genuinely rocks! This is now one of my most favourite Canberra winter recipes, especially on nights like tonight when the temperature will be dropping to -4°C!!

Ingredients:

• 50g unsalted butter


• 2 tbsp olive oil


• 1 leek, sliced


• Handful fresh sprigs thyme


• 3 bug handfuls of mushrooms, quartered


• 3 cloves garlic


• 1/4 cup Napoleon brandy


• 700g chicken thigh fillets, chopped


• 2 tbsp plain flour


• 3 cups chicken stock


• 2 big handfuls of baby Désirée potatoes, quartered


• 2 big handfuls of fresh green beans, cut off the stalk end and halve


• 1/2 cup Bulla thickened cooking light cream & 1 egg yolk


• Salt & pepper to taste (add while cooking is best)

Method:

1. In a cast-iron pot, gently heat half the butter and olive oil and then add the leek and thyme for about 4 minutes. Add the mushrooms and garlic and cook for a further 6 minutes. Add salt & pepper then add brandy and cook for 1 more minute. Transfer to a bowl.


2. Return pot to a high-heat and add the rest of the oil and butter. Add the chicken and cook for 5 minutes until brown on all sides.  Add flour, salt & pepper and fry off the flour and cook while stirring for a further two minutes.


3. Add the chicken stock and stir well, scraping the bottom of the pot. Reduce the heat to a simmer and return the leek and mushroom mix. Add potatoes. Cover the pot and cook for 12 minutes or until potatoes are almost cooked, stirring occasionally. Stir in beans and cook uncovered for a further 5 minutes - don't over-cook the beans!


4. Whisk the cream and egg yolk together. Remove the fricassé from heat and leave to stand for a few minutes. Stir through cream and yolk mixture. Salt and pepper to taste.

*Adapted from Real Living magazine, May 2011, p. 133