Chicken fricassee with vinegar and herbs
4 servings
60 minutes
Chicken fricassée with vinegar and herbs is a classic dish of French cuisine, infused with elegance and a delicate balance of flavors. Originating from traditional fricassée, it combines the tenderness of braised chicken, the richness of creamy sauce, and the exquisite tang of wine vinegar. White wine adds depth while garlic, tarragon, and parsley enrich the aroma with fresh herbal notes. Tomatoes add a light sweetness and butter softens flavor contrasts, creating a tender texture. This dish pairs perfectly with boiled beans for a harmonious dinner that conveys the spirit of French gastronomy. Fricassée is served with the sauce in which the chicken was cooked, allowing everyone to enjoy its rich flavor. An ideal choice for an elegant family dinner or festive gathering.
1
Heat a deep skillet suitable for oven use over high heat. That is, without plastic and other heat-resistant parts.
2
Pour olive oil into it and fry the chicken until golden-brown. Season with salt and pepper, add vinegar and butter, and simmer for a minute to coat the chicken pieces with vinegar and butter.
- Chicken leg quarters: 4 pieces
- Chicken thighs: 4 pieces
- Olive oil: 1 tablespoon
- Red wine vinegar: 5 tablespoon
- Butter: 20 g
3
Add white wine, bring the sauce in the saucepan to a boil, then add finely chopped tomato, peeled but unchopped garlic cloves, and coarsely chopped tarragon leaves. Cover the saucepan with a lid, place it in an oven preheated to 150 degrees, and bake for thirty minutes.
- Dry white wine: 100 ml
- Tomatoes: 1 piece
- Garlic: 4 cloves
- Tarragon leaves: 20 g
4
Remove the skillet with chicken from the oven, taste the result, and add salt and pepper if needed. Place the chicken pieces on a large plate and sprinkle with parsley. Serve the juice in which the chicken was cooked separately. A good side dish for such chicken can be boiled beans.
- Salt: to taste
- Ground black pepper: to taste
- Parsley: 20 g
