Food & Drink
by Aspect County

In the kitchen

Nana’s Chicken Fricasse with John Rogers, Executive Chef at Rosemary Shrager’s Cookery School


I really cannot believe where the year has gone, May is upon us already! May is my favourite month of the year, its my wife’s birthday! (and mine) Not to mention that the asparagus will finally make an appearance!

My Head chef Iain More has nearly been here for a full year now. I love sitting down with him and bouncing ideas off each other after we have cleaned down after our chefs tables. We have similar thoughts and ideas on new dishes for the upcoming weeks.

I wanted to hand you over to Iain this month to give you one of his recipes using our favourite ingredient this time of year – Asparagus!
This is Iain’s Nana’s Chicken Fricasse recipe, this is what inspired Iain to become a chef – Thanks Nana More!

Ingredients:

  • 500mlchicken stock
  • 200mlwhite wine
  • 125g pearl onions
  • 3 sprigs thyme, leaves only
  • 1.5kg whole chicken, cut into 8 pieces, plus the rest of the carcass
  • 200g baby button mushrooms
  • 4 free-range egg yolks
  • 150mldouble cream
  • salt and freshly ground black pepper
  • 2 tbsp finely chopped flatleaf parsley
  • 2 tbsp tarragon
  • 6 Spears of asparagus cut in half

For the mash

  • 1kg floury potatoes, peeled and cut into chunks
  • 150gbutter
  • 150ml/ full-fat milk or cream
  • salt and freshly ground black pepper

Method:

  • Place a large casserole over a high heat, add the stock, white wine, pearl onions and thyme and bring to a simmer.
  • Add the chicken, including the carcass and return to a simmer.
  • Add the button mushrooms, then cover and simmer for about 15 – 20 minutes, or until the chicken is cooked through.
  • Remove the casserole from the heat and lift out the chicken, discarding the carcass.
  • Whisk the egg yolks and cream together in a bowl, then gradually add to the casserole, mixing well as you pour – if the pan is too hot, the eggs will cook too quickly and curdle the sauce.
  • Return the chicken to the pan and add the asparagus. Check the seasoning, adding salt and freshly ground black pepper, to taste. Finally stir in the herbs.
  • For the mash, place the potatoes into a pan of cold, salted water and bring to the boil.
  • Reduce the heat and simmer for 12 – 15 minutes, or until the potatoes are tender.
  • Drain and return to the pan, then place over a low heat for a couple of minutes to dry the potatoes slightly.
  • Tip the potatoes back into a colander and then pass through a ricer.
  • Add the butter and milk (or cream) and beat to form a very smooth mash, then season to taste with salt and black pepper.

To serve, spoon the mash into bowls, then top with two pieces of chicken and a ladleful of sauce. 

John is at Rosemary Shrager’s Cookery School,Tunbridge Wells. 
www​.rose​maryshrager​.com