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An Elegant Summer Classic

Chicken & Fennel Fricassée withJules' On The Quiet Marlborough Sauvignon Blanc

Elegant, herbaceous and effortlessly chic.

There’s something quietly luxurious about a long summer lunch—sunlight filtering through trees, the clink of glasses, and tasty food that invites conversation. Fiona Hugues’ Chicken & Fennel Fricassée Tray Bake is exactly that kind of dish: relaxed, generous, and full of flavour.

Paired with a chilled glass of Jules' On The Quiet Single Vineyard Sauvignon Blanc, the combination is effortless.

This dish is a masterclass in creamy, herbaceous comfort—bone-in chicken thighs nestled among baby potatoes, fennel, and onion, all bathed in a luscious crème fraîche and white wine sauce. The aromatic lift from fresh tarragon or sage brings a garden-fresh brightness that mirrors the vibrant citrus and mineral notes of OTQ Sauvignon Blanc.

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This chicken dish is a lovely solution for long summer lunches. Glorious with fresh tarragon when in season, I used sage here as an alternative but you can also use fennel tops, thyme or parsley if herb options are scarce. Serve with crusty bread to mop up the creamy herb juices.

Serves 6

INGREDIENTS:
8 x Bone in Skin on Chicken Thigh Cutlets
200gms Crème Fraiche
1 x Large Fennel Bulb, trimmed & sliced into 8 wedges
1 x Large Brown onion sliced
8-10 Baby Potatoes
4-5 Cloves of Garlic sliced
1 tbsp Cornflour loosened in a little cold water
200mls white wine
250mls Chicken Stock
5-6 Springs of fresh Tarragon or Sage
2 tbsp olive oil, plus extra
A squeeze of lemon
Salt & Pepper

METHOD:
Reheat the oven to 160°C. I use a deep oven proof sauté pan, but any oven proof dish will work [just saute in a frypan first then transfer to your baking dish].

Place the potatoes in a microwave steamer or a bowl with a little water, cover and microwave on high for 3-4 mintues to par-cook.

Heat the pan over high heat and add a splash of olive oil. Season the chicken with salt and pepper, then saute until golden on all sides. Remove & set aside.

In the same pan, add the sliced onions and fennel. Cook for about 4-6 minutes, turning occasionally until lightly browned. Pour in the wine to deglaze the pan and add the sprigs of herbs and simmer until liquid is reduced by half.

Add the chicken stock, corn flour mixture and crème fraiche and stir over medium heat to combine.

Add the steamed potatoes & return the chicken to the pan nestling everything in to cover in creamy flavour.

Season with salt and black pepper and transfer to the oven.

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CRUNCHY ASPARAGUS & WALNUT SALAD I say asparagus here but in fact I’ve also added green beans, either way this salad is smashing with any manner of greens – try using brocollini, brocelli florets, courgette slices as an alternative when others arent in season.

INGREDIENTS:
1 bunch of asparagus, tough stems trimmed away
A handful of green beans, trimmed
1/2 cup walnuts, lightly toasted
1/4 cup shaved Parmigiano Reggiano
¼ cup good white wine vinegar
½ clove of garlic crushed
1 tbsp Seed Mustard
1 tsp runny honey
1/3 cup EV olive oil plus extra to serve
Salt & Pepper
A few fresh mint leaves, optional

For the Pangritata
2-3 Day old sourdough slices, olive oil.

METHOD:
To make the Pangritatta: Place the day-old bread in a food processor and blitz until rough crumbs. Heat a couple of tablespoons of oil in a frypan over medium heat, add the crumbs and a sprinkle of salt. Cook, stirring occasionally, until the crumbs are golden brown. Set aside to cool.

Fill a saucepan with water and bring to the boil. Using a sharp knife, slice the asparagus and beans thinly on the bias and cook in the boiling water for two mintues, the key is to retain the crunch but feel free to cook more if you prefer a softer vege. Plunge into ice cold water until cool then drain & set aside.

To make the dressing – in a small bowl or jar add the vinegar, garlic, honey and seed mustard. Season, whisk or shake the jar to combine. Add plenty of extra virgin olive oil to taste. To assemble – in a large bowl add the greens, walnuts, parmesan and handful of pangritatta. Pour over the dressing and toss well to coat. Taste and season if needed.

Plate on your serving platter, sprinkling over more parmesan, pangritata and a few mint leaves if desired.

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