Recipes - Preserved Lemon Chicken Fricassee
Chicken fricassees went out of fashion (probably because of the cream content), but the lemon helps cut through the richness of the cream in this recipe. It produces an elegant dish with just a touch of exotica.
4 skinless chicken breasts
salt and pepper
80ml of olive oil
1 large tomato skinned and diced
10 button mushrooms
1 small onion finely chopped
finely diced rind of ½ a Ground Moroccan Preserved Lemons
100ml of white wine
150ml of chicken stock
100ml of cream
juice of ½ a lemon
1 tablespoon of Ground's Red Harissa (optional)
Cut the chicken into medium-sized pieces and season lightly with salt and pepper. Heat the oil in a frying pan and saute the chicken for 15 to 20 minutes, until cooked through and golden. Take the chicken out of the pan and keep warm.
In the same pan add the tomato, mushroom, onion and lemon rind and pour on the wine. Turn up the heat and boil until wine is reduced by two-thirds. Gently stir occasionally to stop the vegetables sticking.
When the wine has reduced, add the stock, cream and lemon juice. Also add the Red Harissa if using (it gives a nice warm spice lift to the sharp lemon tang). Stir gently and then return the chicken to the pan. Simmer until the chicken is heated through. Taste the seasoning and adjust if necessary, with salt and pepper.