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Chicken fricassée with leeks, peas & tarragon

Name: Chicken fricassée with leeks, peas & tarragon
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 700 g boneless chicken thighs, trimmed; 35 ml extra-virgin olive oil; 1 medium onion or shallots, finely diced; 2 cloves garlic, finely chopped; to taste fine sea salt and black pepper; 500 ml light chicken stock; 250 g peas; 2 large leeks, washed and sliced; 15 g fresh tarragon

A seasonal Mediterranean recipe centred on chicken fricassée with leeks, peas & tarragon. Mery and Alfredo organise it as a ready-to-heat dish, separating delicate finishes whenever this protects texture and flavour.

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Ingredients for 4 people

Ingredients

700 gboneless chicken thighs, trimmed
35 mlextra-virgin olive oil
1 mediumonion or shallots, finely diced
2 clovesgarlic, finely chopped
to tastefine sea salt and black pepper
500 mllight chicken stock
250 gpeas
2 largeleeks, washed and sliced
15 gfresh tarragon

Preparation

Method

01
Cut boneless chicken thighs, trimmed and peas and leeks, washed and sliced into even pieces. Measure the remaining ingredients and reserve fresh tarragon.
02
Heat the olive oil in a wide casserole. Soften the onion and garlic for 8–10 minutes, then add light chicken stock.
03
Brown boneless chicken thighs, trimmed when applicable. Add peas and leeks, washed and sliced and the measured stock or tomato; bring to a gentle simmer.
04
Cook gently for 30–45 minutes, until tender and lightly saucy. Add delicate greens, citrus, olives or herbs near the end.

Storage, production-day labelling and Mery & Alfredo's internal kitchen notes are intentionally not part of the public recipe.