Photo: Kevin McCutcheon
Special chicken stew
16 ingredients
4
openrecipes
This recipe is based on the classic French fricassee of chicken that I spent so many years as a student preparing. I've been lucky enough to see authentic ones cooked in France, and the Italian version of the same. A fricassee means floured meat fried and turned into a stew, using the flour as a thickening agent. In this recipe I've bastardized an old original, using individual spring chickens, but you can use a jointed whole chicken.
Estimated Nutrition (whole recipe, rough)
999
Calories
48g
Protein
31g
Fat
127g
Carbs
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- salt
- freshly ground black pepper
- 4 higher-welfare spring chickens or poussins
- 1 small handful fresh parsley, leaves picked, stalks kept
- 1 bunch fresh tarragon, leaves picked, stalks kept
- 4 teaspoons wholegrain mustard
- 2 heaped tablespoons plain white flour
- extra virgin olive oil
- 1 white onion, peeled and finely chopped
- 2 cloves garlic, peeled and finely sliced
- ½ heart celery, trimmed back and finely sliced
- 2 good knobs butter
- 2 wineglasses crisp white wine
- 565 ml organic stock
- 3 gem lettuces, quartered
- 1 small bunch seedless grapes, washed and halved
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By jamieoliver ·
Recipe sourced from
openrecipes