Vickys Chicken Fricassee, GF DF EF SF NF.
You can cook Vickys Chicken Fricassee, GF DF EF SF NF using 29 ingredients and 19 steps. Here is how you cook it.
Ingredients of Vickys Chicken Fricassee, GF DF EF SF NF
- You need of Base Recipe.
- You need of whole chicken.
- It’s of carrot, sliced.
- You need of leek, sliced.
- It’s of onion, sliced.
- You need of celery stalk, chopped.
- You need of garlic, peeled.
- It’s of bay leaf.
- You need of lemon.
- Prepare of peppercorns.
- It’s of fresh parsley.
- It’s of salt.
- It’s of butter/olive spread.
- You need of gluten-free / plain flour.
- It’s of Fricassee with Mushrooms.
- It’s of button mushrooms, halved.
- Prepare of shallots, peeled & halved.
- Prepare of sunflower spread / butter.
- Prepare of dry white wine.
- Prepare of soured cream - I use coconut cream with a squeeze of lemon.
- Prepare of salt & pepper to taste.
- Prepare of Fricassee with Asparagus.
- It’s of asparagus, trimmed to 4 inch pieces.
- Prepare of peas.
- Prepare of coconut cream / double cream.
- You need of salt & pepper to taste.
- It’s of Kid-Friendly Version.
- Prepare of pre-cooked mixed veg eg.carrot, sweetcorn, peas, broccoli, onion mix.
- It’s of 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…..
