Photo: Marina Oliphant
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Ingredients
- 1 whole chicken, cut into 8 pieces
- olive oil
- salt and pepper
- 1 leek, cleaned and sliced
- 1 clove garlic, sliced
- 75g butter
- 50g flour
- a few sprigs of thyme
- 1 cup of white wine
- 1 cup chicken stock
- 1 bunch Dutch carrots, peeled
- 1kg peas, shelled (gives about 1 1/2 cups)
- 3 heaped tbsp creme fraiche (or thickened cream)
- 1 tbsp chopped parsley
Method
Preheat oven to 175C. Season chicken pieces and brown all over with a few tablespoons of olive oil in a heavy-based pot large enough to fit all the chicken comfortably. Remove to a plate.
Add the leek and garlic to the pot and cook gently until soft. Add the butter and when foaming add the flour and stir for a couple of minutes, scraping the brown bits from the bottom of the pot.
Return the chicken to the pot along with the thyme, wine and stock. Season with salt and pepper, cover with a lid and cook in the oven for about 45 minutes.
Depending on how big the carrots are, they can go in the pot in the last 20 minutes of cooking. Boil the peas in salted water for 5 minutes, drain and add to the fricassee at the end with the creme fraiche and chopped parsley.
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