Lemon chicken fricassee with honey-cured bacon

Lemon chicken fricassee with honey-cured bacon

By
From
Moorish
Serves
4
Photographer
Mark Roper

All kinds of fricassees were popular in the 1970s as a dinner party favourite. Nowadays, though, they seem to have fallen out of favour – possibly because the idea of an egg-enriched, flour-thickened cream sauce goes against present-day notions of light and healthy eating.

It is a bit of a shame, as fricassees are quick to cook and are very tasty. In contemporary versions, such as the one which follows, there is no flour and very little cream – just enough, in fact, to bind the sauce together, and to keep the flavours intense and fresh.

Ingredients

Quantity Ingredient
4 skinless, free-range chicken breasts
salt and pepper
80ml olive oil
10 button mushrooms, stalks trimmed
6 shallots, quartered
4 preserved artichokes, quartered
1/2 Preserved lemons and limes, peel only, finely diced
1 large tomato, skinned, seeded and finely diced
100ml white wine
100ml light chicken or vegetable stock
100ml cream
1/2 lemon, juiced
1 tablespoon Red harissa
bacon
1 tablespoon honey
1 tablespoon parsley, finely chopped

Method

  1. Cut the chicken into medium-sized pieces and season lightly with the salt and pepper. Heat the oil in a frying pan, then add the chicken. Sauté for 15–20 minutes until golden brown and just cooked through.
  2. Lift the chicken out of the pan and keep warm. Now put the mushrooms, shallots, artichokes, preserved lemon and tomato into the pan and pour on the wine. Turn up the heat and boil until the wine reduces by two-thirds. Gently move the vegetables around from time to time to stop them sticking and burning.
  3. Preheat the grill to its highest temperature.
  4. When the wine has reduced, pour in the stock, then the cream, lemon juice and harissa. Stir gently, then return the chicken to the pan. Taste and adjust the seasoning if necessary – it should be nice and sharp and lemony, with a touch of warm spice from the harissa. Keep the fricassee simmering while you grill the bacon.
  5. Lay the bacon rashers on a lightly oiled baking sheet and drizzle over the honey. Grill the bacon until it is crisp and golden, turning once.
  6. Serve the fricassee topped with bacon, parsley and accompanied by buttered rice.
Tags:
Malouf
Greg
Lucy
Moorish
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