Recipe: Fricassee of Chicken with Summer Vegetables and Fresh Almonds for Robin

Here is a version of the recipe you asked for:

Fricassee of Chicken with Summer Vegetables and Fresh Almonds
Source: recipe by Gary Rhodes from Cookery Year
Serves 4

1.75kg/4lb free-range chicken, cut into pieces as below
salt and pepper, plus a few peppercorns
2 tbsp olive oil
1 onion, chopped (optional)
1 carrot, chopped (optional)
290ml/1/2 pint white wine
sprig of thyme (optional)
150ml/1/4 pint double or whipping cream
squeeze of lemon juice
1 tbsp, heaped, mixed herbs (such as chives, parsley, marjoram, tarragon), chopped
12 fresh almonds, shelled and split in half

For the summer vegetables and herbs:
100g/4oz podded peas
100g/4oz podded broad beans
iced water
8 asparagus spears, trimmed of spiky ears and base of stalk
12 baby onions, peeled
pinch of sugar
12 baby carrots, peeled leaving 1-2cm/1/2-3/4in of stalk attached
2 knobs of butter

To prepare the chicken for the fricassee, remove the legs, then separate the drumsticks from the thighs. The breasts can now be removed from the carcass and each split in two pieces. The carcass can now be cut in four pieces, ready to cook with the meat to create the stock. Season the chicken pieces with salt and pepper. Heat the olive oil in a large flameproof braising pot and fry the chicken pieces on all sides until golden brown. Remove them from the pot and add the chopped carcass, trimmings, onion and carrot, if using. Fry on a medium heat until golden, then add the white wine, thyme, if using, and peppercorns. Bring to the boil and reduce by half. Return the chicken pieces and their juices to the pan, then add 290ml/ pint of water. Bring to a simmer and cover with a lid. Cook gently on top of the stove, or in an oven preheated to 190C/375F/Gas 5 for 20 minutes. Remove the chicken and carcass pieces from the pot discarding the carcass bones and keeping the chicken pieces warm to one side. Bring the liquor to the simmer then add the cream and cook for 5-6 minutes before straining through a fine sieve. Check the sauce for seasoning. Before cooking the chicken or while it is brasing, the summer vegetables can be cooked individually to ensure their even tenderness. Cook the peas and beans in boiling unsalted water, for just a few minutes until tender. If not absolutely "just picked fresh", they may need a little longer in the pan. It is also important to make sure no lid is placed on the pan as they cook, to maintain their rich green colour. Once tender, refresh in iced water. Cut the asparagus spears in half and cook for 2-3 minutes, with 4-5 the absolute maximum, then refresh in iced water. Place the onions in a saucepan of cold water, bring to a simmer and cook for 10-12 minutes until tender. Strain and keep to one side. Place the baby carrots in a saucepan only just covering with water. Add a pinch of salt, sugar and a knob of butter. Bring to a simmer and cook for 3-10 minutes (depending on size), until tender. Lift the carrots from the pan and keep to one side. Boil and reduce the cooking liquor by half. This can be kept and used to reheat the vegetables. Once the chicken sauce has been finished and the pieces of bird are being kept warm in the oven - pouring any juices collected in the sauce - the vegetables can be warmed. The quickest route is to place all of them in a glass or china dish, season them with salt and pepper, add a knob of butter and then microwave them. The alternative is first to warm the baby onions and carrots in a large pan with the reduced carrot liquor. Place a lid on the pan to create a steam. Once warmed, add the peas, beans and the cut asparagus spears. After a few minutes all will be ready, then add the seasoning and knob of butter. Arrange the chicken pieces, vegetables and almonds on a large plate or bowl and sprinkle with the chopped herbs. Add a squeeze of lemon juice to the sauce and then spoon it over the chicken to complete the dish.

Note:
It is not essential to feature all of these summer vegetables. The basic fricassee recipe can be made on its own, adding only what s available.

The cream can be totally omitted from this recipe, adding 50g/2oz of butter to enrich the cooking liquor instead. This will provide you with a loose finish rather than the creamy touch.

One more version (easier):

Chicken and Summer Vegetables

1 small chicken or mixed chicken parts (cut into serving pieces)
1 cup shallots or onion, diced
3 cloves of garlic, crushed
3 red peppers, chopped
3 green peppers, chopped
1 pound fresh mushrooms, sliced
1/2 teaspoon crushed red pepper
2 tablespoon green olive oil
1 cup red wine
1 teaspoon Italian herb seasoning
1 cup fresh plum tomatoes, peeled and diced; or 1 cup Italian canned tomatoes, crushed and drained
1 cup fresh Italian parsley, chopped
1/2 cup black Italian olives, diced

Wash and dry the chicken parts. In a large skillet, saut the onion, garlic, red and green peppers, mushrooms, and hot pepper in the olive oil for 3 to 4 minutes. Add the chicken parts and brown on all sides (5 to 8 minutes). Do not overcook. Add the wine and Italian herb seasoning, and cook for 10 minutes, covered, over low heat. Add the tomatoes, parsley, and olives, and cook uncovered for 5 minutes. Chicken serves 4.