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Recipe for :

Fricasse of Chicken, Tarragon, Mushrooms and Kronenbourg Blanc

This recipe has been reproduced courtesy of John Quigley, chef and proprietor of Red Onion restaurant, Glasgow.

Red Onion is situated in the heart of Glasgow City Centre. The Chef/patron, John Quigley started his career in London’s 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.

In 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.

The 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.


2 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


  • Melt the butter in a wide frying pan then add the chicken and lightly brown.
  • Add 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.
  • Add 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.

Serves: 2

Chef John Quigley