Chicken & fennel fricassee with tarragon

Updated at: Sat, 07 Sep 2024 16:38:30 GMT

Step 1

Serves 4-6

Step 2

Prepare ahead Can be made up to a day ahead, but add the tarragon once reheated.

Step 3

Freeze Freezes well.

Step 4

You will need a deep sauté pan or frying pan with a lid or a flameproof and ovenproof casserole dish. Preheat the oven to 160C/140C fan/gas 3.

Step 5

Heat the pan until hot, then add the oil. Season the chicken and fry quickly over a high heat until golden and sealed all over. Remove and set aside.

Step 6

Add the onions and fennel to the unwashed pan and fry for about 5 minutes, stirring. Pour in the sherry and boil over a high heat to reduce by half. Pour in the stock, return the chicken to the pan, then season with salt and pepper. Bring to the boil, cover with a lid and transfer to the oven. Cook for about 45 minutes or until the chicken is tender (about 30 minutes if using breasts).

Step 7

Measure the cornflour into a small bowl, add a little cold water and stir until smooth.

Step 8

Transfer the pan to the hob, remove the lid and stir in the crème fraîche. Then add the cornflour mixture and stir over the heat until the sauce has thickened. Add the tarragon, sugar and lemon juice and check for seasoning. Serve piping hot, with rice or mash and heaps of wilted spinach.

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