Simple Dinners: Chicken Fricassée

Time

Serves

Ingredients

• 1 pack Field & Flower Diced Chicken Thigh (350g)
• 2 tbsp unsalted butter
• 1 shallot, finely chopped
• 120g white wine
• 240g chicken broth
• 240g heavy cream
• 1 tsp Dijon mustard
• 1 tsp lemon zest
• 120g frozen peas
• 60g chopped fresh tarragon
• Salt and white pepper, to taste Garnish:
• Chopped fresh parsley
• Lemon wedges

Instructions

1. In a large skillet, melt the butter over medium heat. Add the finely chopped shallot and sauté until it becomes translucent.
2. Pour in the white wine and let it simmer for a minute or two, allowing the alcohol to evaporate and the flavours to meld.
3. Pour in the chicken broth and bring the mixture to a gentle simmer. Allow it to cook for a few minutes to reduce slightly. Then, add the heavy cream and continue simmering.
4. Stir in the Dijon mustard and lemon zest, adding a tangy and aromatic dimension to the sauce.
5. Add the sous vide diced chicken thigh into the creamy sauce. Add the frozen peas and let the flavours meld together. Simmer for a few more minutes.
6. Taste the fricassee and season with salt and white pepper as needed. Stir in the chopped fresh tarragon to add some herbal freshness.
7. Ladle the chicken fricassee onto serving plates and garnish with chopped fresh parsley and serve with lemon wedges on the side. The luxurious flavours of the creamy sauce combined with the tender sous vide chicken makes this a dish that's equal parts indulgence and simplicity.