Chicken drumstick fillet fricassée
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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.
Ingredients
- 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
1
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
2
In a frying pan, sauté the shallot and garlic in a dash of oil for 5 minutes until soft without colour
3
Pour the wine into the pan and simmer until reduced by half. Add the strained chicken stock and reduce again by one-third.
4
Stir in the cream and crème fraiche then taste and season with salt, pepper and a squeeze of lemon juice
5
Add the drumstick fillet strips, peas, sweetcorn, tomatoes and lettuce and simmer for around 5 minutes
6
Remove the pan from the heat and stir through the lemon zest and chopped herbs. Serve
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Chicken drumstick fillet fricassée
