Going hot turkey (well, chicken actually)

After doing my damndest to promote tooth decay, I wanted to cook something savoury and sensible. And then I came upon this. Chicken decadence masquerading as a main course. And an ingredients list which includes pears (sweet!), white wine (alcohol!), pear schnapps (more alcohol!) and double cream (mmmmmm!). And I realised it was for the best that we wean ourselves off kids' birthdays gracefully.

This Chicken Fricasee comes from Michel Roux Jr, head of the London restaurant La Gavroche, which was the first French restaurant in the UK to be awarded 3 Michelin stars. Reason enough to give in to temptation. He writes that this dish is reminiscent of the classic French meals his grandmother would serve. We give his grandma 3 stars too.


Chicken Fricasee with Creamy Green Peppercorn and Pear Sauce (adapted from Michel Roux Jr)
Serves 4
3 Tbsp. olive oil
4 chicken breasts, sliced
2 shallots, diced
2 pears, peeled, cored and diced
1 shot pear shnapps
125ml white wine
285ml double cream
a few sprigs fresh thyme
1 Tbsp green peppercorns in brine, drained
salt and freshly ground black pepper

Heat 2 tablespoons of oil in a pan, brown the chicken, then remove chicken from the pan and set aside. Over a moderate heat, cook the shallots in the rest of the oil for about 5 minutes until softened and almost golden. Turn up the heat and add the pears along the with the wine and pear brandy and cook for about 3 minutes or until thickened and syrupy. Pour in the cream and return the chicken, add the peppercorns and a few sprigs of thyme, cover and bring to the boil. Then reduce the heat and simmer for about 20 minutes, the chicken should be tender and the sauce reduced. Season with salt and pepper, garnish with any extra thyme. Serve with pasta and bottle of chardonnay.