Fricasse of Chicken, Tarragon, Mushrooms
and Kronenbourg Blanc
recipe has been reproduced courtesy of John Quigley,
chef and proprietor of Red
Onion restaurant, Glasgow.
Onion is situated in the heart of Glasgow City
Centre. The Chef/patron, John Quigley started his career
in Londons West End where he quickly established
himself and gained a reputation for excellent casual
gourmet dining. He then took the opportunity to travel
the world as a private chef to many rock stars and celebrities
such as Bryan Adams, Tina Turner and The Bee Gees.
1996 John decided to move back to his hometown
Glasgow to put down roots. In the past 9 years John
has opened and established numerous successful restaurants
which have achieved international recognition. This
year John, along with his wife Gillian, decided to open
their own restaurant Red Onion.
following simple recipe focuses on the increasingly
popular trend of matching food with beer. Chicken, mushroom
and tarragon is a classic combination and the addition
of Kronenbourg Blanc to the sauce adds new zest and
depth to the flavour.
x 8oz / 200g chicken supreme
3/4 bottle Kronenbourg Blanc (drink other 1/4!)
Large handful of sliced button mushrooms
I small onion finely sliced
2 rashers bacon
large handful frozen peas
125ml crème fraiche
1 tablespoon dry tarragon
20g knob of butter
Teaspoon Dijon mustard
the butter in a wide frying pan then add the chicken
and lightly brown.
the onion, bacon and mushrooms to this and fry for
5 minutes over medium heat.
Now add the tarragon and Kronenbourg and boil until
reduced by half.
the crème fraiche and Dijon mustard and simmer for
around 10 minutes or until it is slightly thickened
and chicken is cooked.
Serve with home cut fries or seasoned mashed potato.