Chicken Fricassée with Red Wine Vinegar and Tarragon

This delicious, flavoursome an easy to make dish is an old favourite of mine. It comes from „Simple French Cookery” cook book by Raymond Blanc and making it gives me so much joy every time. Preparing it in advance only enhances the flavour of the chicken.

• 4 free range chicken legs, cut into drumsticks and thighs 
• 1 tablespoon of olive oil
• 5 tablespoons of good quality red wine vinegar 
• 15 g of butter
• 100 ml dry white wine
• 4 garlic cloves, peeled but left whole
• 1 ripe medium tomato, roughly chopped
• 2 sprigs of fresh tarragon, chopped
• sea salt
• black pepper
• fresh parsley to garnish

Preheat the oven to 160 C.

Season with some salt and pepper the chicken pieces.

Heat up the olive oil in a large casserole and fry the chicken on both sides until golden in colour, about 5 minutes on each side.

Now add the vinegar and the butter and boil for 10 seconds, until the vinegar has reduced.

Give everything a good stir.

Now pour in the white wine and wait until it has reduced a little.

Now add the chopped tomatoes, garlic and tarragon.

Cover the casserole, transfer to the oven and bake for about 50 minutes. The chicken should be juicy and tender.

It’s a dream served with green beans or crunchy green salad.