Try this succulent French specialty featuring chicken with a fragrant white wine sauce.
Ingredients
- 2kg Steggles Family Feast chicken
- 2 teaspoons olive oil
- 20g butter
- 2 leeks, trimmed, washed, thinly sliced
- 1 garlic clove, finely chopped
- 2 tablespoons plain flour
- 1/2 cup dry white wine
- 3 cups Massel chicken style liquid stock
- 8 fresh thyme sprigs
- 2 bunches baby (Dutch) carrots, trimmed, peeled
Method
- Step 1Place chicken, breast-side down, on a board. Using a knife or kitchen scissors, cut along both sides of the backbone. Discard backbone. Cut along breastbone and remove. Cut thigh and drumstick from breast. Cut breast in half crossways. Cut drumsticks from thigh. Remove excess skin.
- Step 2Heat oil in a large heavy-based, flameproof casserole dish over medium-high heat. Add half the chicken. Cook for 3 to 4 minutes each side or until browned. Transfer to a large plate. Repeat with remaining chicken.
- Step 3Reduce heat to medium. Melt butter in dish. Add leek and garlic. Cook, stirring, for 2 to 3 minutes or until softened. Add flour. Cook, stirring constantly, for 1 minute. Add wine. Cook for 30 seconds or until liquid evaporates slightly. Add stock, thyme and carrots. Return chicken to dish.
- Step 4Increase heat to medium-high. Bring to boil. Reduce heat to low. Simmer, uncovered, for 40 minutes, stirring occasionally, or until chicken is cooked through.
- Step 5Transfer chicken and carrots to a baking dish. Cover to keep warm. Increase heat to medium-high. Bring sauce to the boil. Cook for 5 minutes or until just thickened slightly. Season with salt and pepper. Return chicken and carrots to dish. Serve.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1874 kj
Energy
15g
Fat Total
5g
Saturated Fat
2g
Fibre
71g
Protein
246mg
Cholesterol
560.05mg
Sodium
2g
Carbs (sugar)
5g
Carbs (total)
All nutrition values are per serve
Notes
This French dish is traditionally made with chicken pieces, stock and white wine.
Prepare in advance: Up to 1 day before, make chicken fricassee. Cover. Refrigerate.
Reheat over medium heat for 30 minutes or until heated through.
- Author: Gemma Luongo
- Image credit: Georgie Cole
- Publication: Super Food Ideas
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