Chicken Fricassee With Red Wine Vinegar

Chef Guy Reuge


2 medium chickens (3 pounds each), each cut into 8 pieces
1/3 cup vegetable oil
1 cup of lardons (slab bacon)
1 cup cubed carrots
2 cups pearl onions
1 cup cubed celery root
1 cup cubed parsnips
½ cup red wine vinegar

Bouquet Garnie:
1 bay leaf, 1 sprig of thyme, 3 sprigs parsley, 10 coriander seeds, all wrapped in cheesecloth and tied with kitchen string

1 quart chicken stock
Salt and pepper to taste
½ cup chopped parsley


Season the chicken pieces with salt and pepper and in a large frying pan sear them on both sides in the vegetable oil until they are just colored. Transfer the chicken to a large stock pot. In the same large frying pan sauté the lardons, then add the pearl onions, then add the carrots and parsnips, and sauté the vegetables until they are just colored. Transfer the vegetable mixture with a slotted spoon to the stock pot with the chicken.

Deglaze the frying pan with the vinegar and add the reduction to the stock pot with the chicken. Add the bouquet garnie. Cook the mixture down for 3 minutes. Add the chicken stock and cook another 15 minutes. Remove the chicken breasts and keep them hot, covered. Cook the leg parts 10 minutes more. Remove the chicken legs and vegetables with tongs and a slotted spoon and keep them hot. Reduce the broth until it has the consistency of a sauce and remove the bouquet garnie. Return the chicken and vegetables to the stock pot. Sprinkle the chopped parsley over the chicken and serve the fricassee family style.

Serves 8