Elegant, herbaceous and effortlessly chic.

Discover a perfect summer lunch pairing: Fiona Hugues’ Chicken & Fennel Fricassée Tray Bake with Jules Taylor’s On The Quiet Single Vineyard Marlborough Sauvignon Blanc. Creamy, herb-laced flavours meet crisp, citrusy vibrance in a match made for long lunches and sun-drenched celebrations.

There’s something quietly luxurious about a long summer lunch—sunlight filtering through trees, the clink of glasses, and tasty food that invites conversation. Fiona Hugues’ Chicken & Fennel Fricassée Tray Bake is exactly that kind of dish: relaxed, generous, and full of flavour.

Paired with a chilled glass of Jules' On The Quiet Single Vineyard Sauvignon Blanc, the combination is effortless.

This dish is a masterclass in creamy, herbaceous comfort—bone-in chicken thighs nestled among baby potatoes, fennel, and onion, all bathed in a luscious crème fraîche and white wine sauce. The aromatic lift from fresh tarragon or sage brings a garden-fresh brightness that mirrors the vibrant citrus and mineral notes of OTQ Sauvignon Blanc.

This chicken dish is a lovely solution for long summer lunches. Glorious with fresh tarragon when in season, I used sage here as an alternative but you can also use fennel tops, thyme or parsley if herb options are scarce. Serve with crusty bread to mop up the creamy herb juices.

Serves 6

INGREDIENTS:
8 x Bone in Skin on Chicken Thigh Cutlets
200gms Crème Fraiche
1 x Large Fennel Bulb, trimmed & sliced into 8 wedges
1 x Large Brown onion sliced
8-10 Baby Potatoes
4-5 Cloves of Garlic sliced
1 tbsp Cornflour loosened in a little cold water
200mls white wine
250mls Chicken Stock
5-6 Springs of fresh Tarragon or Sage
2 tbsp olive oil, plus extra
A squeeze of lemon
Salt & Pepper

METHOD:
Reheat the oven to 160°C. I use a deep oven proof sauté pan, but any oven proof dish will work [just saute in a frypan first then transfer to your baking dish].

Place the potatoes in a microwave steamer or a bowl with a little water, cover and microwave on high for 3-4 mintues to par-cook.

Heat the pan over high heat and add a splash of olive oil. Season the chicken with salt and pepper, then saute until golden on all sides. Remove & set aside.

In the same pan, add the sliced onions and fennel. Cook for about 4-6 minutes, turning occasionally until lightly browned. Pour in the wine to deglaze the pan and add the sprigs of herbs and simmer until liquid is reduced by half.

Add the chicken stock, corn flour mixture and crème fraiche and stir over medium heat to combine.

Add the steamed potatoes & return the chicken to the pan nestling everything in to cover in creamy flavour.

Season with salt and black pepper and transfer to the oven.