One-pot chicken and tarragon fricassée

1. 1

   To make the chicken and tarragon fricassée, heat the butter in a large casserole pan. Once melted, add the chicken, colour all over and remove from the pan. Set aside.

2. 2

   Add the onion, celery, garlic, mushrooms, thyme and bay leaves and fry. Stir in the flour and cook for 2 minutes. Then add the wine and reduce by half. Then add the stock and simmer for 5 minutes.

3. 3

   Return the chicken and cook gently for 20-30 minutes until cooked through.

4. 4

   Stir in the egg yolk, crème fraîche and parsley and tarragon stalks just before serving.

5. 5

   To make the green beans, heat the butter in a frying pan on a medium heat and fry the bacon with the garlic for 2 minutes.

6. 6

   Add the beans and fry for a few minutes before adding the wine and simmer until it has reduced by half. Stir in the spring onions.

7. 7

   Serve the chicken with the mash and green beans, garnished with the tarragon and parsley leaves.

1 serving ≈ 400 g

Nutrition values are estimates. - means data is unavailable.