Probably not strictly a fricassee as there was no stock involved but chicken thighs cooked in a pan, tossed with bacon & green beans seems fricassee-ish to me. I would always choose chicken thighs over breast and these ones were delicious. Chicken and green beans is a classic combination and the sweet red pepper & goats cheese sauce works really well along with the salty bacon. Mash would also be a good accompaniment but I think I prefer crushed new potatoes like we had here.
Serves 2 (with leftovers):
6 chicken thigh fillets
3 rashers streaky bacon
2 handfuls green beans
1 teaspoon chopped thyme
1 teaspoon chopped sage
2 red peppers
3 tomatoes
2 tablespoons soft goats cheese
1 teaspoon chopped thyme
1 teaspoon chopped sage
1 cup water
Boil some halved new potatoes in salted water.
Chop the red peppers, tomatoes, thyme & sage and fry gently in some olive oil. Season with salt & pepper, add a cup of water and leave gently cooking while you start the chicken (you may need to add a touch more water if it gets dry).
Heat some olive oil in a large frying pan and brown the chicken thighs then set aside on a plate. In the same pan fry the chopped bacon until it starts to crisp then add the green beans, thyme and sage. Toss together for a couple of minutes then return the chicken to the pan, season with pepper and a little salt and cook on a low heat for 15-20 mins (or until the chicken is cooked through) stirring occasionally so everything cooks evenly.
To finish the sauce, add 2 generous tablespoons of soft goats cheese and pulse with a hand blender. I don’t think the sauce needs to be super smooth; rustic will do nicely.
Add a generous knob of butter and some salt & pepper to the cooked new potatoes and crush with a potato masher.