
My mother is no doubt the best cook I know. Her knowledge of food and its preparation is unparalleled , her seasoning , always perfect but even my lovely mother had a dud recipe…sorry Mama. Of all the dishes my mother made for us (and she cooked fresh every night) this was by far my least favourite. I referred to it as ‘boiled chicken’, to me, a colourless, sad stew of drab chicken and overcooked carrots. I really never enjoyed it but recently stumbled on a recipe for a french version of fricasé and thought my Mom’s signature dish perhaps just needed a fresh perspective…here goes nothing!
Ingredients
- 8 chicken thighs, skin on, bone in
- 100g pancetta, cubed
- 3 large cloves garlic, squashed
- 150g small mushrooms ( I’ve used mini portobellini )
- 1 tbs chopped rosemary
- small handful of thyme, tightly bound with kitchen string
- 75ml brandy
- 500ml chicken stock
- 2 eggs
- juice of ½ lemon
Method
- Season the chicken thighs well with salt
- Heat 2tbs olive oil in a wide, heavy based saucepan over a medium high heat and add the chicken pieces, skin side down. Cook for about 4-5 minutes on each side until evenly browned
- Add the pancetta, mushrooms , garlic, thyme, rosemary and brandy
- Now for the fun bit! Get a long match or kitchen flame lighter, stand well back and light the brandy. There will be a terrific bonfire whilst the alcohol cooks off, let the flames die down
- Add the chicken stock, bring to the boil. Lower the heat and simmer the chicken for 35-40 minutes until the chicken is cooked through & tender
- Remove the chicken pieces to a warmed plate and cover tightly with 2 layers of foil to keep warm whilst you finish off the sauce
- Beat 2 eggs in a small bowl with a tablespoon or two of the cooking broth, work quickly, you don’t want to curdle the eggs
- Pour the egg mixture into the sauce, along with the lemon juice, whisking constantly and working over a medium heat. Allow the sauce to thicken slightly
- Place the chicken pieces back in the sauce and serve with some mash or fluffy rice and steamed veg. Enjoy