Traditional Breton dish the chicken frigousse is a dish that can be simmered to the delight of the taste buds.
Ingredients for 4 persons :
- 1 free-range chicken of 1.6 kg
- 2 onions
- 200 g smoked bacon
- 40g butter
- 1 tsp. oil soup
- 5 cl of cider brandy
- 1 bouquet garni
- 75 cl bottle of raw cider
- 400 g cooked chestnuts
- 1 pinch of nutmeg
- 1 pinch of cardamom
- Salt pepper
Poultry frigousse from the Upper Brittany region
Cut the chicken into pieces (or ask your butcher to do it).
Peel, wash and mince the onions.
Blanch the bacon (start with cold water), count 2 minutes from the moment the water boils. Drain them.
In a casserole dish, heat the oil and 20 g of butter, place the chicken pieces in it (skin side down first) and just brown on all sides. Remove the chicken, set it aside. Degrease the casserole, melt the rest of the butter in it. Add and sweat the onions. Place the bacon.
Stir. Add the chicken, pour in and flambé in brandy. Season.
Place the bouquet garni and pour in the cider. Bring to a boil, cover and cook for 45 minutes, add the chestnuts 15 minutes before the end of cooking.
Serve hot in a casserole dish!
- "Frigousse" comes from the word "frigousser" which means "to simmer". The frigousse is a Gallo dish.
- Cardamom comes in the form of a pod containing small, fragrant seeds.
- You can thicken the sauce with cornstarch if it seems too runny.
- It is also possible to use frozen chestnuts. The cooking time will then be longer.
Wine to accompany the chicken frigousse
Côtes du Forez red
Words from the kitchen
Bleach : immerse for a few minutes in a liquid (start cold for citrus zest, bacon, etc. or boiling for green vegetables, for example) brought to the boil in order to soften or reduce the tanginess of an ingredient.
Slice : cut into thin slices.
Sweat : remove the water from the vegetation of a vegetable by heating it gently without coloring in a fatty substance in order to concentrate the flavors.
Recipe: T. Bryone, Photo: C. Herlédan