Jamie Oliver

Special chicken stew

My spin on a classic French fricassée

Thanks for voting. Why not leave a comment
Rate
(69)

Special chicken stew

Serves 4
Cooks In1H 40M
DifficultySuper easy
Nutrition per serving
  • Calories
    668
    33%
  • Fat
    42.3g
    60%
  • Saturates
    12.3g
    62%
  • Protein
    28.6g
    64%
  • Carbs
    22.6g
    9%
  • Sugar
    13.3g
    15%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Jamie's Kitchen
Recipe From

Jamie's Kitchen

Nutrition per serving
  • Calories
    668
    33%
  • Fat
    42.3g
    60%
  • Saturates
    12.3g
    62%
  • Protein
    28.6g
    64%
  • Carbs
    22.6g
    9%
  • Sugar
    13.3g
    15%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

ADVERTISEMENT
Tap For Method

Ingredients

  • 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
Tap for method

Share this Recipe

Copy URL
Tap For Ingredients

Method

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.


• from Jamie's Kitchen


Tip

View Comments

Jamie's world