Chicken Fricassé à la Provencal
You can serve this dish with couscous, potatoes, or plain rice. It's great with a little bit of spice to heat your mouth. Traditionally, we use Piment d'Espelette in France, but any good chilli pepper sauce will work.
Ingredients
- 3 chicken legs & thighs
- 9 green olives try to get some big juicy ones
- 1.5 lemons juiced
- 3 carrots
- 1 large white onion
- 3 garlic cloves
- 1/2 bunch cilantro or coriander
- 1 tbsp parsley chopped
- 3 tbsp olive oil
- 50 g butter about 2 oz
- 1.5 cups chicken broth
- 1.5 tsp ground turmeric
- 1.5 tsp ground cumin
- 1.5 tsp sugar
- salt and pepper to taste
Instructions
- Cut the chicken in half (separate the thigh from the drumstick). Reserve.
- In a large bowl, mix salt, pepper, turmeric, cumin, and 1 tablespoon of olive oil. Reserve 15 minutes.
- Wash and peel the carrots, and cut them half lengthwise. Peel and cut the onion into large cubes.
- Peel and smash the garlic cloves. Chop the parsley. Rinse the olives under cold water so they are not too salty. Press the juice of one lemon, cut the other 1/2 lemon into 3 pieces.
- In a large saucepan, heat under high heat and sear the chicken skin down first with 2 tablespoons olive oil. Sear the chicken for 3 minutes on each side over medium heat.
- Remove the chicken and sear the onions until translucent. Add 1 tablespoon sugar, carrots, and chicken broth, boil for 5 minutes, add the chicken back to the pan, and cook for 15 minutes with a lid on over low heat.
- Add the lemon juice and lemon pieces and cook 10 more minutes; add parsley, olives, and butter, cook 10 more minutes and season with salt and pepper.
- Dress your plate, maybe use a pasta bowl, add gently, and with love, all the ingredients in your plates except the sauce.
- Bring the sauce to a boil, whisk well, and add the butter. Whisk well again while boiling. Taste and, if needed, adjust the seasoning, and serve over the chicken dish. Add a few leaves of cilantro to bring freshness.
- Enjoy!
Tried this recipe?Let us know how it was!