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

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

Stay tuned for a new video every Tuesday. Ready to Serve Roast Chicken Dinner with Gravy. Chicken Fricassee With White Wine Recipe. Chicken Fricassée with vinegar & herbs by Raymond Blanc.

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

Allergy friendly (GF, DF, SF, NF, EF, Refined sugar free) Can I interest anyone in a severed finger? Here is a quick & cute way to have some fun with the Perhaps an odd combination but Chicken in Milk is a fantastic recipe that must be tried; it's a simple chicken dish, great served with potato and veg. Chicken Fricassee from Delish.com is an indulgent weeknight meal. A traditional Cuban meal, Chicken Fricassee was a staple of my childhood food culture. Chicken, sausage, onion and celery with a seasoning including cayenne pepper and garlic.

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