Vinegar and tarragon chicken fricassée with grapes, cherry tomatoes and button mushrooms
Chef Bruno Loubet is an ambassador for Maille's Gourmet French Takeaway. Loubet has created an exclusive French menu using Maille ingredients which is available as a Specials Board on Housebites.com.
Ingredients for 4 guests:
4 chicken legs (use free range corn fed or black leg chicken)
50ml white wine vinegar
200ml dark chicken stock or veal stock
3tbsp chopped shallots
50g butter
1tsp picked thyme
50ml double cream
100g button mushrooms
1tsp chopped tarragon
30ml Madeira
12 cherry tomatoes
20 white grapes
salt and pepper
Season the chicken legs, then heat the butter in a frying pan until foamy and colour the chicken to a light golden brown on both sides.
Lower the heat, add the shallots, the mushrooms and the thyme. Stir and cook slowly for a couple of minutes, then deglaze with the vinegar and the Madeira. Reduce to only 4tbsp then add the stock and cover with a lid. Reduce the heat to maintain a light simmer for about 15mins, then add the cream, grapes, tomatoes and tarragon.
Simmer for another 5mins then taste to season.b It should be ready now but if you like, the sauce can be finished with an extra 25g of butter to give a rich finish.