Chicken Fricasse by Gordon - Thumbs Up from All the Family

I was perusing My Gordon Ramsay Cookbook, actually looking for Chicken Gravy for Christmas Day. In passing I saw this recipe for Chicken Fricasse
As luck would have it, we had a whole Chicken in the Freezer
So got my butchering skill (?) possibly not skill but I cut the chicken in edible pieces
This recipe was so popular with the family, it is on the list of favourites.
As you can see we served it with Cous Cous, Peas and Cabbage
Thank you Mr Ramsay

1 large free-range chicken, jointed into 8 pieces
(2 drumsticks, 2 thighs, 2 breasts cut in half)
150g smoked bacon lardons
4 garlic cloves, peeled and bashed
150g chestnut mushrooms, halved
1 bay leaf 2 rosemary sprigs
2 thyme sprigs, leaves only
75ml brandy
450ml chicken stock
100 mls cream
Small handful of parsley, chopped
Sea salt and freshly ground black pepper


Place a large heavy-based sauté pan over a medium heat and add the olive oil.
Season the chicken, add to the hot pan and sauté for 3–4 minutes on one side, until golden.

Turn the chicken, then add the lardons, garlic and mushrooms and mix well. 
Stir in the bay, rosemary and thyme.  

Add the brandy and, very carefully, tilt the hot pan towards the lit gas to ignite the alcohol and flambé the chicken. 

This must be done cautiously because it will create a huge flame.
(Couldn't capture the flame unfortunately)
Allow it to die down, then lower the heat slightly and simmer gently for 2–3 minutes.
Pour in the chicken stock and bring to a gentle simmer.

Cook uncovered for 10 minutes, then cover and cook for a further 15–20 minutes, until all the chicken pieces are done.
Transfer them to a plate, then increase the heat under the pan for a few minutes to reduce and slightly thicken the sauce.
n.b. I didn’t want to reduce the sauce too much or it could have been a bit salty
so I added Cream to thicken slightly

Return the chicken to the pan and spoon the sauce over it.
Before serving, discard the garlic, rosemary and bay leaf,
and sprinkle with the chopped parsley. 


Can't get much better than that