Fricassee of Chicken Legs with Lyonnaise Potatoes

Preparation info
    • Difficulty


Appears in
Today's special: A new take on bistro food

By Anthony Demetre

Published 2008

  • About

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


  • 6 whole chicken legs, cut into thighs and drumsticks
  • Good Splash of vegetable oil
  • 50 g butter


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 simmeri