Chicken Fricassée with Mushrooms, Tomatoes & Watercress - Cuisine Magazine - From New Zealand to the

Name: Chicken Fricassée with Mushrooms, Tomatoes & Watercress - Cuisine Magazine - From New Zealand to the
Ingredients: 20g dried mushrooms; 8 pieces chicken, skin-on, bone-in chicken thigh or drums; 2 tablespoons olive oil; 2 shallots, sliced; 3 large tomatoes (ideally a meaty variety), peeled, chopped (or use a 400g can tomatoes, roughly mashed); 50ml white vermouth or 100ml white wine; ½ teaspoon dried tarragon; 1 teaspoon flaky sea salt; 1 knob of butter; 50g picked watercress

www.cuisine.co.nz

Often a fricassée is made with a whole jointed chicken, but it’s easier to buy pieces. I’m not keen on breast meat so I tend to use thigh and drums here. I have

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Ingredients

20g dried mushrooms
8 pieces chicken, skin-on, bone-in chicken thigh or drums
2 tablespoons olive oil
2 shallots, sliced
3 large tomatoes (ideally a meaty variety), peeled, chopped (or use a 400g can tomatoes, roughly mashed)
50ml white vermouth or 100ml white wine
½ teaspoon dried tarragon
1 teaspoon flaky sea salt
1 knob of butter
50g picked watercress