Tuesday, 18 January 2011

Fricassee of Left-Over Chicken with Grapes

Traditionally a fricassee is made from boiled chicken but I thought I'd give it a try with my left-over roast chicken. I was also curious to experiment with using grapes and the result was rather yummy. The recipe below should be enough for four people.

350 g left-over organic or free range chicken, deboned and skin removed
1 small red onion, finely chopped
2 garlic cloves, finely chopped
250 ml whipping cream
2 handfuls of mixed red and white seedless grapes, halved
pinch of freshly grated nutmeg
freshly ground black pepper
sea salt
fresh parseley or coriander for serving, if at hand

1. Heat the olive oil in a heavy oven-proof saucepan (I used my Le Creuset) and sautee the onion and garlic until soft.
2. Add the chicken and grapes. Season with salt and pepper.
3. Pour in the cream and season with nutmeg.
4. Bring to the boil, stirring occasionally to prevent from sticking. Check the seasoning.
5. Then remove from the heat, cover with a lid and cook in the oven at gas mark 5/200° C for 20-30 minutes or until the sauce is bubbling and the meat is piping hot.
6. Serve with rice.

1. You could simply heat the fricassee on the stove. I decided to place it in the oven so it would be ready at the same time as the rice.

2. Try adding a teaspoon or two of capers, a tradional fricassee ingredient.

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