Special chicken stew

Chicken Stew

Serves 4

  • salt

  • freshly ground black pepper

  • 4 higher-welfare spring chickens or poussins

  • 1 small handful fresh parsley, leaves picked, stalks kept

  • 1 bunch fresh tarragon, leaves picked, stalks kept

  • 4 teaspoons wholegrain mustard

  • 2 heaped tablespoons plain white flour

  • extra virgin olive oil

  • 1 white onion, peeled and finely chopped

  • 2 cloves garlic, peeled and finely sliced

  • ½ heart celery, trimmed back and finely sliced

  • 2 good knobs butter

  • 2 wineglasses crisp white wine

  • 565 ml organic stock

  • 3 gem lettuces, quartered

  • 1 small bunch seedless grapes, washed and halved

Preheat the oven to 180ºC/350ºF/gas 4. Season your baby chickens inside and out and stuff each of them with the parsley and tarragon stalks. Using your forefinger, carefully part the skin from the breast meat and smear a teaspoon of wholegrain mustard into each bird. Rub the flour all over the chickens so they are covered in a thin layer. Keep any flour that falls off.



In a snug-fitting casserole-type pan, fry your chickens in 3 good lugs of olive oil on all sides for 10 minutes until golden. Remove them to a plate and then fry off the onion, garlic and celery in the pan. Add the butter and spare flour and continue to fry for about 4 minutes, scraping off any goodness that is on the bottom of the pan. Add your 2 glasses of white wine and allow the liquid to reduce by half, then put the chickens back into the pan. Now pour in your stock – it should come to about half-way up the chickens. Make yourself a cartouche. Wet it so it's flexible then tuck this in and around the pan.



Place in the oven and cook for around 50 minutes to an hour until the chickens have crisp skin and the thigh meat falls off the bone. Remove the chicken to some nice serving bowls – ones that can hold a bit of sauce – and place your pan back on the hob. Add the lettuces, grapes, parsley leaves and tarragon leaves and simmer for a couple more minutes. Correct the seasoning carefully and spoon this sauce next to the chicken.

Nutritional Information

Special chicken stew

My spin on a classic French fricassée

0 foodies cooked this
I've gone for poussins, lettuce and white grapes to jazz this one-pot wonder up a bit
Serves 4
1h 40m
Super easy
Method

This recipe is based on the classic French fricassee of chicken that I spent so many years as a student preparing. I've been lucky enough to see authentic ones cooked in France, and the Italian version of the same. A fricassee means floured meat fried and turned into a stew, using the flour as a thickening agent. In this recipe I've bastardized an old original, using individual spring chickens, but you can use a jointed whole chicken.

Preheat the oven to 180ºC/350ºF/gas 4. Season your baby chickens inside and out and stuff each of them with the parsley and tarragon stalks. Using your forefinger, carefully part the skin from the breast meat and smear a teaspoon of wholegrain mustard into each bird. Rub the flour all over the chickens so they are covered in a thin layer. Keep any flour that falls off.

In a snug-fitting casserole-type pan, fry your chickens in 3 good lugs of olive oil on all sides for 10 minutes until golden. Remove them to a plate and then fry off the onion, garlic and celery in the pan. Add the butter and spare flour and continue to fry for about 4 minutes, scraping off any goodness that is on the bottom of the pan. Add your 2 glasses of white wine and allow the liquid to reduce by half, then put the chickens back into the pan. Now pour in your stock – it should come to about half-way up the chickens. Make yourself a cartouche. Wet it so it's flexible then tuck this in and around the pan.

Place in the oven and cook for around 50 minutes to an hour until the chickens have crisp skin and the thigh meat falls off the bone. Remove the chicken to some nice serving bowls – ones that can hold a bit of sauce – and place your pan back on the hob. Add the lettuces, grapes, parsley leaves and tarragon leaves and simmer for a couple more minutes. Correct the seasoning carefully and spoon this sauce next to the chicken.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 668 33%
  • Carbs 22.6g 9%
  • Sugar 13.3g 15%
  • Fat 42.3g 60%
  • Saturates 12.3g 62%
  • Protein 28.6g 64%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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