This one pot meal combines two classic French Recipes into a one-pot dish. Chicken, cheese, cream, potatoes and bacon melt together to create an elegant, flavor-packed meal.

french dinner party

Yields1 Serving

 1 Whole Chicken, cut into pieces (wings, breast, legs, etc)
 2 tbsp Olive Oil
 1 Onion, sliced
 3 Garlic Cloves, diced
 2 Stalks of celery, diced
 2 Carrots, diced
 5 Slices of bacon, diced
 1 cup Dry White Wine
 ½ Lemon, juiced
 4 cups Chicken Broth
 2 tbsp Flour
 6 Potatoes, sliced
 2 Sprigs of Tarragon
 2 Sprigs of Oregano
 2 Bay Leaves
 Salt
 Pepper
 2 Egg Yolks
 ½ cup 35% Cream

1

Heat oven to 200 F

2

Heat olive oil in a dutch oven,

3

Brown chicken pieces on all sides. Set chicken aside.

4

In the same pan, add bacon, onions and garlic and sautee over medium heat.

5

When soft, add carrots and celery.

6

Add potatoes and flour. Stir to combine.

7

Add wine and turn the heat up to medium-high. Allow the wine to cook off and reduce a bit. Add chicken broth,

8

Season with salt and pepper. Tie fresh herbs together with kitchen twine and place in pot.

9

Place dutch oven in the oven with the lid on. Cook for 2 hours.

10

Turn the oven up to 425 F and take the lid off of the dutch oven. Allow sauce to bubble and reduce.

11

Combine egg yolk and cream in a medium bowl. Temper this mixture by adding a small amount of pan sauce to egg mixture. Continue to add sauce, 1 tbls at a time. Pour tempered egg mixture into the pot and stir to thicken.

12

Before serving, remove herbs and finish with lemon juice and season with salt and pepper.

Ingredients

 1 Whole Chicken, cut into pieces (wings, breast, legs, etc)
 2 tbsp Olive Oil
 1 Onion, sliced
 3 Garlic Cloves, diced
 2 Stalks of celery, diced
 2 Carrots, diced
 5 Slices of bacon, diced
 1 cup Dry White Wine
 ½ Lemon, juiced
 4 cups Chicken Broth
 2 tbsp Flour
 6 Potatoes, sliced
 2 Sprigs of Tarragon
 2 Sprigs of Oregano
 2 Bay Leaves
 Salt
 Pepper
 2 Egg Yolks
 ½ cup 35% Cream

Directions

1

Heat oven to 200 F

2

Heat olive oil in a dutch oven,

3

Brown chicken pieces on all sides. Set chicken aside.

4

In the same pan, add bacon, onions and garlic and sautee over medium heat.

5

When soft, add carrots and celery.

6

Add potatoes and flour. Stir to combine.

7

Add wine and turn the heat up to medium-high. Allow the wine to cook off and reduce a bit. Add chicken broth,

8

Season with salt and pepper. Tie fresh herbs together with kitchen twine and place in pot.

9

Place dutch oven in the oven with the lid on. Cook for 2 hours.

10

Turn the oven up to 425 F and take the lid off of the dutch oven. Allow sauce to bubble and reduce.

11

Combine egg yolk and cream in a medium bowl. Temper this mixture by adding a small amount of pan sauce to egg mixture. Continue to add sauce, 1 tbls at a time. Pour tempered egg mixture into the pot and stir to thicken.

12

Before serving, remove herbs and finish with lemon juice and season with salt and pepper.

One Pot Chicken Fricassee Tartiflette

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