Rosé Fricassée

2rosé fricasséeBoy, it sure is cold out there! The kind of chill that cuts right through even the thickest of coats and leaves you wishing you could hibernate until spring, in front of the fire and with endless mugs of hot chocolate.
I am always in awe of people who start diets during the month of January. How can you live on cold salads and grilled chicken when the only thing your body screams is “FEED ME COMFORT FOOD!!” Not for me. Well, I’ve never believed in making new year’s resolutions to begin with. I think it’s only setting yourself up for failure.
Much more sensible to eat according to the seasons, if you ask me — and the winter season demands hearty food! Those who want the best of both worlds can make the following recipe. My rosé fricassée is warming enough to satisfy any winter craving, yet light enough if served with mashed cauliflower instead of the recommended mashed potatoes or buttered noodles. I’d stick with the last two though, if I were you.
Enjoy!

Rosé Fricassée
Serves 4

  • knob of butter
  • 1 tbsp mild olive oil
  • 4 chicken quarters
  • fleur de sel
  • freshly grated pepper
  • 6 shallots, quartered
  • 1 tbsp flour
  • 300ml rosé wine
  • 325ml strong chicken stock
  • 1 tbsp Dijon mustard
  • 1 bouquet garni
  • 250g white mushrooms, quartered

Melt the butter with the olive oil in a wide, heavy-bottomed casserole and brown the chicken on both sides, seasoning it well. This should take about 8 minutes. Remove the chicken from the pan, place on a dish and cover with foil. Carefully drain most of the fat. Lower the heat, add the shallots and flour and stir while cooking for about 2 minutes. Turn up the heat and add the wine, leaving it to bubble for a few minutes. Now also add in the stock. Stir in the mustard and drop in the bouquet garni. Return the chicken to the pan, adding any juices left on the plate. Lower the heat, place the lid on the pan, and cook the chicken for 30-35 minutes. Add the mushrooms, and cook with the lid slightly ajar for an additional ten minutes. Serve with mashed potatoes, thick egg noodles or garlicky cauliflower purée.

 

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