Chicken Fricassée with Apples

Prep time 1 hour
Servings 4


1 tbs. olive oil

1 whole chicken, cut into 8 pieces

2 French shallots, chopped

6 sprigs of fresh tarragon, removed from stalks and finely chopped 

1 large Granny Smith apple, cored and cut into eighths

1 tbs. apple cider vinegar

250ml apple cider 

200ml pure cream

8 baby potatoes 

Salt and pepper

Chicken Fricassée with Apples


Heat oil in a pressure cooker over a medium-high heat. Season the chicken with salt and pepper.

Seal on both sides until golden brown then remove. You may need to do this in batches.

Add the shallots to the pressure cooker and stir for 1-2 minute or until the shallots are golden. Add the vinegar and the apple cider and bring to the boil. Return the chicken pieces. Cover with the lid and cook in the pressure cooker for 25-30 minutes.

Remove the chicken pieces. Add the apples and cream to the juices in the pot. Place a separator into the pot and sit the steamer basket filled with potatoes on top. Steam with the lid on for 15 mins and allow sauce thicken. Once the potatoes are cooked, remove. Add chicken back to the pressure cooker and the tarragon. Gently coat chicken in sauce and serve with the potatoes on the side.