Chicken Fricassee with Cabbage & Mushrooms
With Ray McVinnie
3 cups thinly sliced savoy cabbage
4 tablespoons extra virgin olive oil
1 onion, finely chopped
1 small carrot, peeled, finely diced
250g button mushrooms, halved
2 cloves garlic, finely chopped
1 bay leaf
Zest of 1 lemon
8 (about 600g) skinned and boned free-range chicken thighs, halved across the grain
75ml dry white wine
500 ml chicken stock
2 tablespoons capers
2 tablespoons cornflour, mixed to a slurry with 3 tablespoons cold water
2 tablespoons chopped chives
Toasted French bread, drizzled with extra virgin olive oil, to serve
Bring a saucepan of water to the boil. Add the cabbage and return to the boil then drain well. Reserve.
Heat the oil in a deep frying pan over moderate heat. Add the onion, carrot, mushrooms, garlic, bay leaf, lemon zest and chicken. Fry gently, without browning, for 10 minutes until the onion is soft.
Turn up the heat and add the wine. Let it bubble for 20 seconds then add the stock. Bring to the boil and boil gently for 10 minutes.
Add the capers and cabbage to the frying pan and mix well then return the mixture to the boil. Stir in enough of the cornflour mixture to thicken lightly – you want it to be the consistency of thick cream.
Stir in the chives then taste and season with salt and freshly ground black pepper. Remove from the heat and stand for 5 minutes to allow the chicken to absorb the sauce. Serve with the toasted French bread.