Chicken fricassee with sage and onion

In the book Tuscany, Giancarlo and Katie Caldesie take you to the Italian region of the same name, where the rhythm of daily life is reflected in the way people cook: slowly and calmly.

The day begins with an espresso and toasted bread with tomatoes and olive oil. Spend ‘L’ora di pranzo’ (lunchtime) with family, enjoying a good pasta with ragù. At the weekend, there is always a celebration at the table. Let yourself be transported to this region, learn cooking techniques and make the most delicious recipes. Such as this chicken fricassee with sage and onion.

This recipe has been passed down through Giancarlo’s family from generation to generation and was originally prepared in a kettle over the fire. At the end of the cooking time, the sauce is thickened with egg yolks, making the dish rich and creamy without using cream.

Method 

Loosen the skin of the chicken thighs slightly and slide a large sage leaf under the skin of each thigh. Season the chicken all over with salt and pepper. Heat the olive oil in a large, heavy-based frying pan with a lid. Place the chicken thighs skin-side down in the pan, add the rosemary and garlic, and fry for 15 to 20 minutes, until the skin of the chicken thighs is golden brown and crisp. Turn the chicken over, add the bacon and onion, and fry until the bacon is golden brown and the onion is soft.

Pour in the white wine and reduce for approximately 5 minutes. Then add one-third of the stock or hot water and bring to the boil. Simmer gently with the lid slightly ajar for 30 to 40 minutes, until the meat is cooked and easily falls off the bone. During cooking, add a little more stock as needed so the meat does not dry out. Ultimately, you should have approximately 200 ml of liquid left in the pan for the sauce. Roughly chop the remaining sage and add it to the pan about 10 minutes before the end of the cooking time.

Beat the egg yolks with the lemon juice in a small bowl. Push the chicken to one side so that the liquid gathers on the other side. Turn the heat right down. Gradually add the egg mixture to the pan to thicken the sauce (you may not need all of it). Move the chicken thighs around the pan to distribute the sauce and serve immediately. Delicious with potatoes and vegetables.

Title: Tuscany
Author: Giancarlo & Katie Caldesie
Publisher: Good Cook B.V.

Available from: 1 May