Marry Berry Garlic Chicken Fricassee is made with a whole chicken, banana shallots, garlic, celery, vermouth, double cream, and fresh herbs. This recipe creates a rich and creamy French-style poached chicken dish. It takes about 1 hour and 45 minutes to prepare and serves 6–8.
Marry Berry Garlic Chicken Fricassee Ingredients
For the poaching liquid:
- 1 × 2kg (4lb 7oz) whole chicken
- 750ml (1¼ pints) chicken stock
- 2 banana shallots, sliced
- 2 celery sticks, sliced
- 8 tsp black peppercorns
- ½ lemon
- 1 large bulb garlic, cut in half horizontally
For the sauce:
- Large knob of butter
- 500g (1lb 2oz) banana shallots, thinly sliced
- 3 sticks celery, finely diced
- 200ml (⅓ pint) vermouth
- 2 tbsp cornflour
- 200ml (⅓ pint) pouring double cream
- 3 tbsp freshly chopped chives
- 3 tbsp freshly chopped parsley
How To Make Marry Berry Garlic Chicken Fricassee
- Poach the Chicken: Place chicken and poaching ingredients in a large pan. Bring to a boil, cover, reduce heat, and simmer gently for 1 hour. Cool in pan.
- Shred and Strain: Remove cooled chicken, take meat off the carcass, and slice. Strain poaching liquid. Mash garlic from skins and discard remaining solids.
- Cook the Base: In a frying pan, melt butter and cook shallots and celery for 8–10 minutes. Add mashed garlic and cook briefly.
- Deglaze and Reduce: Pour in vermouth, reduce by half. Add 600ml poaching liquid, bring to boil, and reduce for 3 minutes.
- Thicken the Sauce: Mix cornflour with cold liquid, stir into pan, and cook until thick.
- Finish the Dish: Stir in cream and chicken, heat through, then add herbs and season.
- Serve: Enjoy with mashed potatoes, green vegetables, or crusty bread.
Recipe Tips
- Prep in Advance: This dish can be made up to 8 hours ahead and reheated.
- Freezer-Friendly: Fully cooked fricassee freezes well in airtight containers.
- Use White Wine: Substitute dry white wine if vermouth isn’t available.
- Control the Sauce: Adjust thickness by adding more cornflour or poaching liquid.
What To Serve With Garlic Chicken Fricassee
This creamy chicken dish is excellent with mashed potatoes, steamed rice, or rustic bread. Add green vegetables like broccoli, peas, or green beans for balance.
How To Store Garlic Chicken Fricassee
Refrigerate: Cool and store in a covered container for up to 2 days.
Freeze: Freeze portions in airtight containers for up to 3 months. Reheat gently.
Garlic Chicken Fricassee Nutrition Facts
- Calories: 530
- Total Fat: 35g
- Saturated Fat: 16g
- Carbohydrates: 10g
- Sugar: 5g
- Protein: 38g
- Sodium: 480mg
FAQs
Can I make this with chicken breasts?
Yes, but whole chicken provides more flavor and tenderness.
Is vermouth essential?
No, dry white wine makes a fine substitute.
How do I reheat leftovers?
Gently reheat on the stove or in the microwave until hot throughout.
Can I use store-bought stock?
Yes, just ensure it’s good quality for best flavor.
What if I don’t have banana shallots?
Use regular shallots or a sweet onion as an alternative.
Marry Berry Garlic Chicken Fricassee
Description
A tender poached chicken in creamy garlic-herb sauce, rich with shallots and finished with vermouth and cream.
Ingredients
Poaching Liquid:
Sauce:
Instructions
- Simmer chicken in poaching liquid for 1 hour; let cool in broth.
- Remove meat, strain liquid, and mash garlic from skins.
- Sauté shallots and celery in butter until soft.
- Add garlic, cook briefly; pour in vermouth and reduce.
- Add poaching liquid and boil 3 minutes.
- Thicken with cornflour slurry; stir in cream and chicken.
- Heat through, season, and add herbs before serving.
Notes
- Freeze in portions for quick future meals.
- Substitute wine for vermouth if needed.
- Adjust sauce thickness gradually.
- Great served with mash or rustic bread.