Tuesday, 23 August 2011

Chicken Fricassee with New Potatoes and Asparagus


1 tbsp Groundnut Oil

4 lean Smoked Back Bacon rashers, chopped and rind removed

6 skinless Chicken Breast fillets

700g/1lb 9oz New Potatoes, thickly sliced

250g/9oz Asparagus Spears, trimmed and diagonally sliced (keep tips whole)

225ml/8fl oz dry fruity Cider (or ½ a can)

1 tbsp Cornflour, blended with a little water

200ml Crème Fraiche

2 tbsp chopped flat leaf Parsley


Heat the oil in a large frying pan, then fry the bacon for 5 minutes on a medium heat until golden. Remove with a slotted spoon and set aside.

Add the chicken to the pan, then lightly fry for 4-5 minutes to brown on both sides (you may need to brown the chicken in two batches if your pan is not large enough).

Meanwhile, cook the potatoes in a pan of salted boiling water for 10 minutes or until tender.

Cook the asparagus in a steamer over the potatoes for 6-8 minutes or microwave in a covered dish with 2 tbsp water for 4-5 minutes.

Pour the cider over the chicken, bring to the boil then reduce heat.

Put the bacon back in the pan and simmer for 10-15 minutes until the chicken is cooked through.

Stir in the drained vegetables and sprinkle with chopped parsley before serving.

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