Fricassee of Chicken Legs with Lyonnaise Potatoes

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Cooking the potatoes in their jackets helps prevent them from disintegrating when they are fried later.

Ingredients

  • 6 whole chicken legs, cut into thighs and drumsticks
  • Good Splash of vegetable oil
  • 50 g butter
  • 1 large onion, finely chopped
  • 3 garlic cloves, thinly sliced
  • 2 bay leaves
  • Sprig of savory or thyme
  • 100 ml white wine vinegar
  • 200 ml white wine
  • 500 ml chicken stock or water
  • 200 ml double cream
  • 1 tablespoon chopped flat-leaf parsley

For the Lyonnaise Potatoes

  • 6 large Maris Piper potatoes
  • Salt and freshly ground black pepper
  • 125 g butter
  • 2 onions, thinly sliced
  • 2 garlic cloves, crushed
  • 2 tablespoons olive oil

Method

Preheat the oven to 170°C/gas 3½.

Brown the chicken pieces in the vegetable oil and butter in a heavy-based casserole until nicely golden and caramelized.

While the chicken is browning, start preparing the lyonnaise potatoes: cook the unpeeled potatoes in gently simmering salted water until almost soft all the way through. Take out and leave to cool completely.

Take the chicken out of the casserole and reserve. Add the onion, garlic, bay and savory or thyme to the casserole, and cook until soft. Add the vinegar and reduce by two-thirds. Add the wine and reduce by half. Add the stock, cream and chicken pieces. Bring to the boil and skim off any scum.

Cook in the preheated oven for about 20 minutes.

When the potatoes are cold, peel them and cut into 1 cm. slices. In a large heavy sauté pan, melt half the butter and fry the onions and garlic until soft and golden. Season and set aside. Heat the remaining butter and olive oil, add the sliced potatoes and gently colour on both sides. Add the onion and garlic mix, adjust the seasoning and serve.

Take the chicken pieces out of the liquid and set aside. Bring the sauce back to the boil and finish by adding the parsley and adjusting the seasoning, if necessary.

Return the chicken to the sauce and serve with the potatoes.

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