Fricassée of chicken legs with Lyonnaise potatoes

Anthony Demetre cooks the potatoes in their jackets for his Lyonnaise potatoes to help prevent them from disintegrating when they are fried later
By Anthony Demetre
Fricassée of chicken legs with Lyonnaise potatoes
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 20 minutes
  • Effort: easy


For the fricass'e

  • 6 chicken legs, cut into thighs and drumsticks
  • vegetable oil
  • 50 g butter
  • 1 onion, finely chopped
  • 3 cloves garlic, thinly sliced
  • 2 bay leaves
  • 1 sprigs savoury or thyme
  • 100 ml white wine vinegar
  • 200 ml white wine
  • 500 ml chicken stock (, or water
  • 200 ml double cream
  • 1 tbsp chopped flat leaf parsley

For the Lyonnaise potatoes

  • 6 Maris Piper potatoes
  • 125 g butter
  • 2 onions, thinly sliced
  • 2 cloves garlic, crushed
  • 2 tbsp olive oil


1. For the fricassée: preheat the oven to 170C/gas 3½.

2. Brown the chicken pieces in the vegetable oil and butter in a heavy-based casserole until nicely golden and caramelised. While the chicken is browning, start preparing the Lyonnaise potatoes.

3. For the Lyonnaise potatoes: cook the unpeeled potatoes in a saucepan full of boiling salted water until almost soft all the way through. Drain the potatoes and leave to cool completely.

4. Continue with the fricassée: take the chicken out of the casserole and reserve. Add the onion, garlic, bay leaf and savory or thyme to the casserole and cook until soft. Add the vinegar and reduce by two-thirds. Add the wine and reduce by half. Add the stock, cream and chicken pieces. Bring to the boil and skim off any scum. Cook in the preheated oven for about 20 minutes.

5. Continue with the potatoes: when the potatoes are cold, peel them and cut into 1cm slices. In a large heavy sauté pan, melt half of the butter and fry the onions and garlic until soft and golden-brown. Season with salt and pepper, remove from the pan and set aside. Heat the remaining butter and the olive oil in the same pan, add the sliced potatoes and gently colour on both sides. Add the onion and garlic mix, adjust the seasoning with more salt and pepper if necessary and it is ready to serve.

6. Finish making the fricassée: take the chicken pieces out of the liquid and set aside. Bring the sauce back to the boil and finish by adding the chopped parsley and adjusting the seasoning with more salt and pepper if it needs it. Return the chicken to the sauce and serve with the potatoes.

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