Chicken Fricassée

• 4 chicken marylands, skin on, bone-in
• 1 tsp dried tarragon
• 1 tbsp plain flour
• Salt & pepper
• 3 tbsp extra virgin olive oil
• 1 bunch thyme, leaves picked
• 1 cup button mushrooms, halved
• 1 bay leaf
• 4 cloves garlic, chopped
• 6 shallots, halved
• 4 tbsp unsalted butter
• ½ cup white wine
• 1 cup vegetable stock
• ½ cup cream
• To serve:
• ½ bunch parsley
• 1 bunch thyme

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This recipe is created by Adrian Richardson for our partnership with Good Chef Bad Chef.

1. Preheat the oven to 160°C. 2. Coat the Marylands in flour, tarragon, salt and pepper. 3. Add extra virgin olive oil to a hot fry pan, add the chicken and brown for a few minutes. Turn the chicken over and then add garlic, shallots, mushrooms, bay leaf and thyme. Add some more salt and cracked pepper for flavour and toss to ensure everything cooks evenly. 4. Add butter, white wine, vegetable stock and cream. 5. Place in the oven for 30-35 minutes or until the sauce has reduced and the chicken has cooked through. 6. Garnish with fresh parsley and thyme to serve.