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Scott Picketts chicken recipe

Scott Picketts Fricassée of chicken

Preparation time
20 Minutes
Cooking time
40 minutes

Scott Picketts Fricassée of chicken pairs nicely with a chardonnay that packs a refined flavour punch, showing why it works so nicely with poultry.


Preheat oven to 190ºC

1.2kg whole chicken, disjointed and cut into braising portions

300g finely diced vegetables – carrot, leek, celery

20g garlic, peeled and chopped

100g silver skin small pickling onions, reserve some liquid from the jar

100g cooked baby kipfler/chat potatoes

1 tbsp parsley, finely chopped


300ml cream

300ml chicken stock

300ml white wine

2 thyme sprigs

1 garlic head, split into two

300g shallots, peeled and finely sliced

Few drops of lemon juice

Recipe by Scott Pickett

Photography by Alex Squadrito and Adrian Zanardo


1. Season chicken with salt and pepper and roast on a suitable sized baking tray until cooked through – approx.30 minutes.

2. Combine wine, thyme, garlic and shallots in a pot, cook and reduce to a light syrup.

3. Add chicken stock and repeat the process.

4. Add cream and repeat/reduce to a light cream consistency.

5. Add finely diced vegetables, pickled onions, potatoes and parsley.

6. Add reserved chicken and reheat over a medium heat, if necessary, check seasoning for salt and pepper and lemon juice.


Wine Match


Preparation time
20 Minutes
Cooking time
40 minutes


Two Blues Sauvignon Blanc 2014
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