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Allergy friendly (GF, DF, SF, NF, EF, Refined sugar free) Vickys Mojito Fruit Salad GF DF EF SF NF Recipe by [email protected] Free-From Cookbook. These allergy-friendly, easily digested cookies are barely sweetened — so feel free to enjoy them at breakfast too! Vickys Breadsticks, GF DF EF SF NF. You can cook Vickys Chicken Fricassee, GF DF EF SF NF using 29 simple ingredients and 19 easy steps. Here is how you cook yummy food.

Ingredients of Vickys Chicken Fricassee, GF DF EF SF NF

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

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Vickys Chicken Fricassee, GF DF EF SF NF instructions

  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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