3-4 tbsp olive oil Bonsecco
3 oz ham
3 shallots
2 cloves of garlic
12 oz chicken thigh filets
1-2 tbsp flour
5 tsp saveurade Frejus (substitute ingredients below)
8 oz chestnut mushrooms
1/2 cup cream
1 tsp white wine vinegar Muscat
25 Niçoise olives (or Kalamata olives)
small bunch of parsley finely chopped
1 tsp fleur de sel garlic
7 tbsp butter
additional: oven dish with lid Provence
Preheat the oven to 350 ° F. Heat the oven dish
on the stove set on low to medium heat. Cut the ham into strips and saute in
the olive oil until crispy. Finely chop the shallots and garlic and add to the
ham. Cut the chicken into 1 1/2 inch pieces and sprinkle with salt, pepper and
flour. Make sure the chicken is coated with the flour. Pour a bit more olive
oil in the baking dish and add the chicken and saveurade. Fry the chicken until
it turns slightly brown and add the mushrooms. Pour the cream and vinegar
over the chicken mixture. Stir well until the sauce begins to thicken. Then add
the olives. Put the lid on the dish and place it in the pre-heated oven for
about 15 minuteson the middle rack until the chicken and the mushrooms are
tender. Remove from the oven and sprinkle the parsley over the casserole. Blend
the butter with the fleur de sel garlic. Serve the Fricassee with French bread
and the salted butter mixture.
To substitute the Saveurade Frejus make a nice, thick paste with fresh parsley, garlic, onion and a bit of white wine in a food processor.
*items in bold area available at Oil & Vinegar
To substitute the Saveurade Frejus make a nice, thick paste with fresh parsley, garlic, onion and a bit of white wine in a food processor.
*items in bold area available at Oil & Vinegar
