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Ingredients - Vickys Chicken Fricassee, GF DF EF SF NF:
- You need Base Recipe
- Get 1 1/2 kg - whole chicken
- Need 1 for carrot, sliced
- Prepare 1 - leek, sliced
- Prepare 1 - onion, sliced
- Provide 1 of celery stalk, chopped
- Require 1 clove of garlic, peeled
- Provide 1 bay leaf
- You need 1/2 of lemon
- You need 4 - peppercorns
- Require 1 handful for fresh parsley
- Get 1/2 tsp for salt
- Prepare 50 grams for butter/olive spread
- Provide 3 tbsp - gluten-free / plain flour
- Take for Fricassee with Mushrooms
- Require 225 grams of button mushrooms, halved
- Require 225 grams - shallots, peeled & halved
- Prepare 25 grams sunflower spread / butter
- Give 100 ml of dry white wine
- Prepare 4 tbsp - soured cream - I use coconut cream with a squeeze of lemon
- Need 1 for salt & pepper to taste
- Prepare - Fricassee with Asparagus
- Take 1 bunch of asparagus, trimmed to 4 inch pieces
- Require 100 grams peas
- Get 4 tbsp - coconut cream / double cream
- Make ready 1 - salt & pepper to taste
- Prepare of Kid-Friendly Version
- Get 350 grams pre-cooked mixed veg eg.carrot, sweetcorn, peas, broccoli, onion mix
- Take 4 tbsp for coconut cream
Vickys Chicken Fricassee, GF DF EF SF NF instructions:
- Bring a large pan of water to boil
- Add the carrot, leek, onion, celery and garlic
- Add the chicken with the lemon, parsley, peppercorns, bay leaf and salt making sure the water is enough to cover the chicken
- Cover the pan and simmer for 45 minutes then take off the heat and remove the chicken
- What remains in the pan is the reduced stock. You need to strain it to remove the bay, lemon etc
- Remove the bones and discard. Dice the chicken into bitesize pieces
- To make the base sauce, melt the butter in a pan and add the flour. Cook for a minute
- Take off the heat and stir in 600mls of the strained stock
- Bring to the boil stirring all the while, then let simmer for 10 minutes
- Now to add your finishing variation:
- To make the mushroom fricassee, melt the butter in a pan and fry off the shallots until golden
- Add the wine, bring to boil then reduce by half
- Stir the mushrooms, shallots & wine and soured cream into the base recipe sauce
- Add in the chicken and heat through. Season to taste
- To make the asparagus fricassee, simmer the trimmed asparagus and peas in lightly salted water for around 5 minutes
- Drain them then add to the base sauce with the chicken
- Heat through, stir in the cream and season to taste
- For the kid-friendly version (no salt, plenty of sweet veg) stir the cream into the base sauce, add the chicken and cooked vegetables and heat through
- CHEATS VERSION: Use pre-cooked, chopped chicken. Cook some chopped vegetables of choice in 600mls chicken stock. Strain the vegetables and set aside. Add the stock to the butter/flour (roux) mixture with 4 tbsp cream, then add back in the chicken and vegetables. An even bigger cheat is to just use a can or two of cream of chicken or mushroom soup, in place of the stock/cream mixture. I've never seen a dairy-free one yet though but I do have both of those recipes posted, free-from of course….
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