Chicken & fennel fricassee with tarragon Recipe | Samsung Food App
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Ingredients
- 2 tbsp olive oil
- 8 bone-in chicken thighs or 6 chicken breasts, skinned
- 2 onions, cut into thin wedges
- 2 fennel bulbs, trimmed and thickly sliced
- 100ml (3½fl oz) dry sherry
- 200ml (7fl oz) chicken stock
- 2 tbsp cornflour
- 200g (7oz) full-fat crème fraîche
- small bunch of tarragon, chopped
- ½ tsp caster sugar
- juice of ½ lemon
- salt and freshly ground
- black pepper
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