Chicken Fricassée

Shiitake mushrooms and green olives lend distinct flavours to Jean-Christophe's French classic served on a bed of rich creamy dauphinoise potatoes
By Jean-Christophe Novelli
Chicken Fricassée
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 40 minutes
  • Effort: medium


For the chicken fricass�e

  • 4 chicken legs
  • 2 tbsp plain flour, seasoned
  • 1 tbsp olive oil
  • 4 banana shallots, sliced
  • 8 fresh shiitake mushrooms, sliced
  • 1 tbsp aged balsamic vinegar
  • 500 ml white wine, (Muscadet Sevre Maire)
  • 20 pitted green olives
  • 2 tbsp double cream
  • 4 sprigs fresh tarragon, stalks removed
  • freshly ground salt and black pepper

For the potato dauphinoise

  • 3 large Maris Piper potatoes, peeled and thinly sliced
  • 300 ml double cream
  • 300 ml milk
  • 1 clove garlic, halved and heart taken out
  • 1/2 cube chicken stock
  • 1 bay leaf
  • 3 tbsp emmental cheese, grated
  • freshly ground salt and black pepper, to taste


1. Pre-heat oven to 180C/gas 4.

2. Cut the chicken legs at the knee and ankle joints, discarding the ends below the ankle. Roll the chicken pieces in seasoned flour.

3. Heat a heavy frying pan and add the olive oil. Fry the chicken pieces over a medium-high heat until golden brown all over. Add the sliced shallots and fry these for 2-3 minutes before adding the sliced shiitakes and frying for another 2 minutes. Add the balsamic vinegar and reduce to a glaze.

4. Pour in the white wine and reduce for a few minutes before turning down the heat. Now add the green olives, cream and tarragon. Season to taste with salt and pepper, transfer to the oven and cook for 45-60 minutes (this can also be done on the stove over a very low heat).

5. Peel and cut the potatoes on a mandolin or with a knife into 2-3mm slices. Heat the milk and cream in a pan, together with the garlic, stock cube, bay leaf and seasoning. Make sure not to boil the mixture and be careful not to over-season as the flavour will become more intense as the mixture reduces.

6. Layer the potato slices evenly in a buttered baking dish and pour over the mixture so that it just covers the potatoes. Sprinkle the top with cheese and lay a piece of buttered greaseproof paper on top to prevent it burning.

7. Bake in the oven for 45 minutes until the potatoes are soft and a knife goes straight through them. Serve as a bed for the chicken fricassée.

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