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.
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.
Ingredients
Metric
Imperial
- 500g of chicken drumstick fillets
- 600ml of chicken stock
- olive oil, for frying
- 1 shallot, finely diced
- 2 garlic cloves, finely sliced
- 200ml of white wine
- 50ml of double cream
- 2 tbsp of créme fraiche
- 50g of peas, (frozen is fine)
- 50g of sweetcorn
- 1 handful of cherry tomatoes, diced
- 1 little gem lettuce, shredded finely
- 1 handful of chives, finely chopped
- 1 handful of parsley, finely chopped
- 1 handful of tarragon, finely chopped
- 1 lemon, zested and juiced
- salt
- pepper
Method
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