Worldly Wednesday – Braised Chicken and Celery Fricassee

So today’s Wordly Wednesday is from ‘Your Place or Mine?’ from Gary and George of Masterchef fame…

Your place or mine?

I could pretty well go nuts on recipes from this book. But since I’ve had such a crazy week, I chose to stick with the Braised Chicken and Celery Fricassee.

Ingredients (serves 4 as a main)
60ml olive oil
4 chicken marylands (butcher was closed so all I could get was drumsticks – word is from the men of the house – definitely get the marylands)
Sea salt flakes
6 sticks of celery, thinly sliced
1 onion, diced
3 cloves garlic, finely chopped
2 teaspoons dried oregano
3 sprigs thyme
1.5 litres chicken stock
1 iceberg lettuce, trimmed, cut into 3cm squares
1/2 cup chopped dill
100ml lemon juice
4 free-range eggs
Dill sprigs and garlic chive buds (optional) to serve

    • Preheat a fan-forced oven to 160°C
    • Heat olive oil in a heavy-based frying pan over a medium heat and seal the chicken pieces, turning until golden brown on both sides, approximately 5 minutes. Transfer chicken to a flameproof roasting pan and season well with salt.

Chicken pieces

    • Sweat celery, onion, garlic and oregano in the frying pan over medium heat for 4-5 minutes. Place over chicken pieces, along with thyme.Pour over chicken stock. Cover tightly with foil and bake for 1¼-1½ hours or until chicken is tender

Celery onion garlic oregano added
Stock added

    • Remove chicken pieces from roasting pan, then place pan over medium heat, bring liquid to the boil and reduce by half. Add lettuce, dill and lemon juice to reduced stock
    • Whisk eggs in a bowl until light and foamy. Add 125ml of the hot stock and whisk to combine well, then pour egg mixture into pan. Stir over low heat for 2-3 minutes or until mixture thickens slightly; do not boil as the mixture will curdle. Season to taste with salt.
    • Return chicken to pan to warm through, then serve immediately, scattered with herbs, if desired.

I will admit I skipped the egg step – sorry, I know its the whole point of the recipe to have that lovely foamy goodness, but I was heading to work and the dish was going to be sitting in the oven until dinner time, so since it was meant to be served immediately I didn’t get a photo of it with the egg. I didn’t want to put it on and have it flop or go all sticky. I’m going to make it again so I get the full effect (and get to try it myself!) The lovely soupy stock was delicious though!
The end result

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Comments

  1. This looks good! I’ve got the mini-version of this recipe book (came in a cute little set with the help of tokens from the local newspaper) and there’s lot’s of yummy looking things to make 🙂

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