Chicken, Apple & Brussels Sprout Fricassée
with Tarragon Sour Cream Sauce
Cooking time
20 minutes
Servings
2/4
Calories
810 /serving
Butter makes it better! That’s true of a lot of things, but in the case of fricassée it’s an essential truth—and one reason this classic stew is just the dish for a winter evening. Start cooking with tender chicken breasts, then topple morsels of onion, apple and Brussels sprouts into the pan to soften. With apple juice and sour cream sweetening and thickening the stock, and the taste of tarragon throughout, you’re in for one divine dinner.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 300g Brussels sprouts
- 1 Bunch of tarragon
- 1 Onion (or shallot)
- 1 Apple
- 30ml Apple juice
- 160g White rice
- 12g Chicken demi-glace
- 43ml Sour cream
- 10g Pasta to Piccata blend (enriched wheat flour, dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Milk, Mustard, Wheat
You will need:
Medium pot
Large pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
22 g
Saturated Fat
11 g
Sodium
760 mg
Total Carb
105 g
Sugars
19 g
Protein
53 g
Fibre
11 g
Preparation
Cook the rice
In a medium pot, combine the rice, 1 ¼ cups water and 1 tsp salt (double the water and salt for 4 portions); bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Cook the chicken
Meanwhile, pat the chicken dry with paper towel; season with ½ the spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest for 5 min. before slicing against the grain.
Mise en place
Meanwhile, remove the root ends of the Brussels sprouts; quarter lengthwise. Halve, core and thinly slice the apple. Halve, peel and small-dice the onion. Pick the tarragon leaves off the stems; finely chop the leaves.
Sauté the Brussels sprouts & apple
In the reserved pan, heat a drizzle of oil and 2 tbsp butter (double for 4 portions) on medium. Add the onion and sauté, 1 to 2 min., until fragrant. Add the Brussels sprouts, remaining spices and S&P. Sauté, scraping up any browned bits, 5 to 7 min., until crisp-tender. Add the apple and 2 tbsp water (double for 4 portions). Sauté, 1 to 2 min., until tender.
Make the fricassée
To the pan of Brussels sprouts and apple, add the apple juice, demi-glace, sour cream and ¼ tbsp water (double for 4 portions). Cook, stirring frequently, 2 to 3 min., until slightly reduced; season with S&P. Add the chicken and tarragon (start with ½); stir well.
Plate your dish
Divide the rice between your plates. Top with the fricassée. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
