Chicken drumstick fillet fricassée


This chicken fricassée is a simple dish to knock together during a time-poor weekday evening. Chicken drumstick fillets, peas, sweetcorn, lettuce, tomatoes and herbs are simmered in an indulgent sauce made from chicken stock and crème fraiche for a wonderfully comforting bowl during any time of the year.

First published in 2019

This chicken fricassée recipe is a summer favourite of ours, full of fresh vegetables and fragrant with an abundance of herbs. We love the aniseed hint the tarragon brings, but you can use any herbs you have lying about in the fridge. Using drumstick fillets means you get a richer flavour and the chicken doesn't dry out easily (plus, you don't have to fiddle around with bones). Serve with crusty bread, rice or a creamy mashed potato for something comforting and indulgent in equal measure.





Pour the chicken stock into a large pan and bring to a gentle simmer. Add the drumstick fillets and poach for 8 minutes. Strain (reserving the stock) and slice the drumstick fillets into strips roughly 1cm thick
In a frying pan, sauté the shallot and garlic in a dash of oil for 5 minutes until soft without colour
Pour the wine into the pan and simmer until reduced by half. Add the strained chicken stock and reduce again by one-third.
Stir in the cream and crème fraiche then taste and season with salt, pepper and a squeeze of lemon juice
Add the drumstick fillet strips, peas, sweetcorn, tomatoes and lettuce and simmer for around 5 minutes
Remove the pan from the heat and stir through the lemon zest and chopped herbs. Serve

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