Sunday, May 12, 2013

Lemon Chicken Fricasse with veggies and mashed yam

This recipe is so yummy and easy. I used a recipe from, but made it more to my liking. I did't batter the chicken, I don't like mushrooms or broad beans so I didn't use those (although you easily could) and used mixed veggies instead, and I made mashed yams/sweet potatoes instead of rice, which might I add is so delicious with the sauce! The white wine, garlic, herbs, and lemon meld so beautifully in this dish. It could easily be a crock pot or one pot meal.

Serves 4, prep time, about 10 to 15 min, cook time 1hr

  • 4 pieces of chicken, bone in.
  • 4Tbsp of butter
  • Some oil such as grapeseed 
  • 1 onion, chopped
  • 4 cloves of garlic, or alter to your liking (I like a lot)
  • 1 1/2 cups of white wine
  • 1 cup of water or chicken broth 
  • A very heavy pinch of dried thyme or 1 sprig of fresh, chopped
  • A very heavy pinch of dried tarragon or 1 fresh chopped sprig
  • 1/3 cup of cream
  • 1 lemon, zested
  • 1/2 lemon, juiced
  • Steamed or boiled veggies such as, peas, carrots, broccoli, etc.
  • 3 yams or sweet potatoes skinned, cooked, and mashed
  • Salt and pepper
Heat the oil and butter in a pan. Fry the chicken on both sides just to brown the skin. Take the chicken out and add the onions with some salt into the pan, cooking them until they just start to get soft, then add in everything from the chicken to the lemon juice. If the liquids don't cover the chicken, then add a bit more till it dose. Let cook for 1 hr. The liquid should reduce quite a bit, so you may need to turn the chicken so that it cooks all the way through. Use a few Tbsp of the sauce in your mashed yams to flavor them along with salt and pepper. To serve, plate the chicken with the yams and veggies, using the sauce as a gravy, you could even thicken it up a bit with some cornstarch or flour if you'd like.

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