Chicken fricassee

Chicken fricassee
Chicken fricassee Photo: Marina Oliphant

Untold variations are possible here - use any fresh herbs you can get your hands on, throw in some chopped tomatoes and even black olives if you like.


1 whole chicken

8 cloves of garlic, unpeeled

few sprigs of rosemary and sage

salt and pepper

extra virgin olive oil

3 potatoes, peeled, preferably waxy

½ cup white wine

lemon juice to serve


Using a heavy knife or kitchen scissors, chop the chicken into 16 pieces, four from each breast and four from each thigh. Don't fuss about the bones or cutting into pretty pieces, this is rough-and-ready food, tasty and delicious, and never mind about how it looks.

Marinate the chicken with the garlic, herbs, salt, pepper and olive oil for 10 minutes if you have the time. Peel potatoes (I prefer nicola) and cut into small pieces. Boil in salted water while you cook the chicken.

Heat a large frying pan until very hot and add the chicken and marinade, cook for about 5 minutes until brown, turn pieces over and cook for a further 5 minutes.

Drain potatoes and add to the chicken, toss and cook for a minute before turning the heat down to medium, splash in the wine, cover with a lid and simmer for 10 minutes or until just cooked (check the flesh near the bone).

To serve 

Serve with bread if you like to mop up the sauce, and a squeeze of lemon.