Vickys Chicken Fricassee, GF DF EF SF NF
Vickys Chicken Fricassee, GF DF EF SF NF

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Alright, don’t linger, let’s course of action this vickys chicken fricassee, gf df ef sf nf formula with 29 materials which are definitely easy to have, and we have to process them at the very least through 19 actions. You should devote a while on this, so the resulting food could be perfect.

Ingredients requirements for Vickys Chicken Fricassee, GF DF EF SF NF:
  1. Give for Base Recipe
  2. Give 1 1/2 kg whole chicken
  3. You need 1 of carrot, sliced
  4. You need 1 - leek, sliced
  5. Need 1 of onion, sliced
  6. Need 1 - celery stalk, chopped
  7. Give 1 clove - garlic, peeled
  8. Need 1 of bay leaf
  9. Provide 1/2 for lemon
  10. Give 4 - peppercorns
  11. Get 1 handful of fresh parsley
  12. Get 1/2 tsp for salt
  13. Make ready 50 grams - butter/olive spread
  14. Provide 3 tbsp for gluten-free / plain flour
  15. Provide of Fricassee with Mushrooms
  16. Provide 225 grams of button mushrooms, halved
  17. Make ready 225 grams of shallots, peeled & halved
  18. Require 25 grams for sunflower spread / butter
  19. Make ready 100 ml of dry white wine
  20. Provide 4 tbsp for soured cream - I use coconut cream with a squeeze of lemon
  21. You need 1 of salt & pepper to taste
  22. Provide Fricassee with Asparagus
  23. Provide 1 bunch asparagus, trimmed to 4 inch pieces
  24. Make ready 100 grams - peas
  25. Prepare 4 tbsp of coconut cream / double cream
  26. Need 1 - salt & pepper to taste
  27. You need Kid-Friendly Version
  28. Give 350 grams of pre-cooked mixed veg eg.carrot, sweetcorn, peas, broccoli, onion mix
  29. Take 4 tbsp of coconut cream
Vickys Chicken Fricassee, GF DF EF SF NF start cooking:
  1. Bring a large pan of water to boil
  2. Add the carrot, leek, onion, celery and garlic
  3. Add the chicken with the lemon, parsley, peppercorns, bay leaf and salt making sure the water is enough to cover the chicken
  4. Cover the pan and simmer for 45 minutes then take off the heat and remove the chicken
  5. What remains in the pan is the reduced stock. You need to strain it to remove the bay, lemon etc
  6. Remove the bones and discard. Dice the chicken into bitesize pieces
  7. To make the base sauce, melt the butter in a pan and add the flour. Cook for a minute
  8. Take off the heat and stir in 600mls of the strained stock
  9. Bring to the boil stirring all the while, then let simmer for 10 minutes
  10. Now to add your finishing variation:
  11. To make the mushroom fricassee, melt the butter in a pan and fry off the shallots until golden
  12. Add the wine, bring to boil then reduce by half
  13. Stir the mushrooms, shallots & wine and soured cream into the base recipe sauce
  14. Add in the chicken and heat through. Season to taste
  15. To make the asparagus fricassee, simmer the trimmed asparagus and peas in lightly salted water for around 5 minutes
  16. Drain them then add to the base sauce with the chicken
  17. Heat through, stir in the cream and season to taste
  18. 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
  19. 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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