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 menu with 29 elements which are undoubtedly easy to have, and we have to process them at the very least through 19 measures. 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. Make ready for Base Recipe
  2. Need 1 1/2 kg of whole chicken
  3. Take 1 carrot, sliced
  4. Need 1 of leek, sliced
  5. Take 1 of onion, sliced
  6. Make ready 1 for celery stalk, chopped
  7. Get 1 clove - garlic, peeled
  8. You need 1 for bay leaf
  9. Take 1/2 of lemon
  10. Take 4 for peppercorns
  11. Need 1 handful of fresh parsley
  12. Require 1/2 tsp for salt
  13. Prepare 50 grams of butter/olive spread
  14. Take 3 tbsp for gluten-free / plain flour
  15. Require Fricassee with Mushrooms
  16. Provide 225 grams for button mushrooms, halved
  17. Get 225 grams of shallots, peeled & halved
  18. Prepare 25 grams of sunflower spread / butter
  19. Get 100 ml - dry white wine
  20. Prepare 4 tbsp for soured cream - I use coconut cream with a squeeze of lemon
  21. Make ready 1 - salt & pepper to taste
  22. Get for Fricassee with Asparagus
  23. Prepare 1 bunch for asparagus, trimmed to 4 inch pieces
  24. Get 100 grams peas
  25. Prepare 4 tbsp of coconut cream / double cream
  26. Require 1 of salt & pepper to taste
  27. Require of Kid-Friendly Version
  28. Make ready 350 grams of pre-cooked mixed veg eg.carrot, sweetcorn, peas, broccoli, onion mix
  29. Need 4 tbsp coconut cream

Season, then cut a pocket in the side of each chicken breast and stuff with the mixture. Wrap each piece of chicken with some strips of chorizo and keep in place with a cocktail stick. In a bowl combine the rest of the veg with the olive oil and rosemary. I hope you guys enjoyed this video " Cook with Me

Vickys Chicken Fricassee, GF DF EF SF NF process:
  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….

Fricassee Chicken + Potato Salad ". Stay tuned for a new video every Tuesday. Put the chicken and vegetables in a roasting tray, drizzle with the oil and toss together. A fricassee is halfway between a saute and a stew. A true classic – with as many variations as there are grandmothers in France – it relies on humble ingredients and just a single pot.

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