Quick and Easy Recipe: Delicious Vickys Chicken Fricassee, GF DF EF SF NF
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Ingredients of Vickys Chicken Fricassee, GF DF EF SF NF
- Prepare of Base Recipe.
- Prepare 1 1/2 kg of whole chicken.
- You need 1 of carrot, sliced.
- Prepare 1 of leek, sliced.
- Prepare 1 of onion, sliced.
- Prepare 1 of celery stalk, chopped.
- You need 1 clove of garlic, peeled.
- It’s 1 of bay leaf.
- Prepare 1/2 of lemon.
- You need 4 of peppercorns.
- Prepare 1 handful of fresh parsley.
- It’s 1/2 tsp of salt.
- Prepare 50 grams of butter/olive spread.
- It’s 3 tbsp of gluten-free / plain flour.
- You need of Fricassee with Mushrooms.
- You need 225 grams of button mushrooms, halved.
- It’s 225 grams of shallots, peeled & halved.
- Prepare 25 grams of sunflower spread / butter.
- It’s 100 ml of dry white wine.
- You need 4 tbsp of soured cream – I use coconut cream with a squeeze of lemon.
- You need 1 of salt & pepper to taste.
- It’s of Fricassee with Asparagus.
- It’s 1 bunch of asparagus, trimmed to 4 inch pieces.
- It’s 100 grams of peas.
- You need 4 tbsp of coconut cream / double cream.
- It’s 1 of salt & pepper to taste.
- It’s of Kid-Friendly Version.
- You need 350 grams of pre-cooked mixed veg eg.carrot, sweetcorn, peas, broccoli, onion mix.
- It’s 4 tbsp of coconut cream.
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Vickys Chicken Fricassee, GF DF EF SF NF step by step
- 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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