Fricassee of chicken with sage & onions

Fricassee of chicken with sage & onions

Pollo in fricassea

By
From
Tuscany
Serves
6
Photographer
Helen Cathcart

This recipe has been passed through the generations on Giancarlo’s side. Originally it was cooked in a cauldron over the fire. The sauce is thickened with egg yolks and lemon at the end of the cooking time, which gives a rich, creamy finish to the dish without the use of cream.

Ingredients

Quantity Ingredient
6 chicken thighs, bone-in and skin on
12 large sage leaves
salt
freshly ground black pepper
1 tablespoons extra-virgin olive oil
or chicken fat
2 sprigs rosemary
2 garlic cloves, peeled and lightly crushed
4 slices unsmoked bacon, roughly chopped
1 white onion, sliced into half-moons
100ml white wine
600ml Poached chicken & chicken stock, hot chicken stock
or hot water
2 egg yolks
1 lemon, juiced

To serve

Quantity Ingredient
Potatoes & leeks or spring onions

Method

  1. Peel back the skin on the chicken thighs and push a large sage leaf underneath each one. Replace the skin over the leaves. Season the chicken thighs all over with salt and pepper.
  2. Heat the oil or chicken fat in a large, heavy-based frying pan with a lid. Add the chicken thighs to the pan, skin side down, along with the rosemary and garlic, and fry the chicken for 15–20 minutes until it is golden and crisp. Turn the chicken thighs over, add the bacon and onion, and fry until the bacon is lightly browned and the onion is soft.
  3. Pour in the white wine and allow to reduce for around 5 minutes, then add a third of the stock or hot water. Bring to the boil, then reduce the heat to a gentle simmer. Cook, partially covered, for 30–40 minutes or until the meat is cooked through and falls easily from the bones. During the cooking time, keep the level of the liquid topped up with the remaining stock so that it doesn’t dry out. You should be left with around 200 ml of liquid left in the pan for the sauce. Roughly chop the rest of the sage leaves and add them to the pan around 10 minutes before the end of cooking time.
  4. Whisk the egg yolks and lemon juice together in a small bowl. Move the chicken pieces to one side of the pan so that the juices collect together in a pool on the other side. Turn the heat to very low. Gradually add the egg mixture to the pan to thicken the sauce (you may not need to use all of it). Move the chicken around the pan to distribute the sauce and serve straight away. Serve with the Potatoes & Leeks or Spring Onions.
Tags:
Italy
Italian
Caldesi
Tuscany
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