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Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 4 |
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Shiitake mushrooms and green olives lend distinct flavours to Jean-Christophe's French classic served on a bed of rich creamy dauphinoise potatoes. Ingredients:
4 chicken legs |
2 tablespoons all-purpose flour, seasoned |
1 tablespoon olive oil |
4 shallots, sliced |
8 fresh shiitake mushrooms, sliced |
1 tablespoon balsamic vinegar |
2 cups white wine |
20 green olives, pitted |
2 tablespoons heavy cream |
4 sprigs fresh tarragon, stalks removed |
freshly ground salt and pepper |
3 large potatoes, peeled and thinly sliced |
1 1/4 cups heavy cream |
1 1/4 cups milk |
1 garlic clove, halved and heart taken out |
1/2 chicken stock cube |
1 bay leaf |
3 tablespoons emmenthaler cheese, grated |
freshly ground salt and pepper, to taste |
Directions:
1. Pre-heat oven to 350°F
2. Cut the chicken legs at the knee and ankle joints, discarding the ends below the ankle. Roll the chicken pieces in seasoned flour.
3. Heat a heavy frying pan and add the olive oil. Fry the chicken pieces over a medium-high heat until golden brown all over. Add the sliced shallots and fry these for 2-3 minutes before adding the sliced shiitakes and frying for another 2 minutes. Add the balsamic vinegar and reduce to a glaze.
4. Pour in the white wine and reduce for a few minutes before turning down the heat. Now add the green olives, cream and tarragon. Season to taste with salt and pepper, transfer to the oven and cook for 45-60 minutes (this can also be done on the stove over a very low heat).
5. Peel and cut the potatoes on a mandolin or with a knife into 2-3mm slices. Heat the milk and cream in a pan, together with the garlic, stock cube, bay leaf and seasoning. Make sure not to boil the mixture and be careful not to over-season as the flavour will become more intense as the mixture reduces.
6. Layer the potato slices evenly in a buttered baking dish and pour over the mixture so that it just covers the potatoes. Sprinkle the top with cheese and lay a piece of buttered greaseproof paper on top to prevent it burning.
7. Bake in the oven for 45 minutes until the potatoes are soft and a knife goes straight through them. Serve as a bed for the chicken fricassée.
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