Simple Way to Make Favorite Vickys Chicken Fricassee, GF DF EF SF NF
Hello everybody, it is Brad, welcome to our recipe site. Today, I'm gonna show you how to prepare a special dish, Steps to Make Super Quick Homemade Vickys Chicken Fricassee, GF DF EF SF NF. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Vickys Chicken Fricassee, GF DF EF SF NF, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vickys Chicken Fricassee, GF DF EF SF NF delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Vickys Chicken Fricassee, GF DF EF SF NF is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Vickys Chicken Fricassee, GF DF EF SF NF estimated approx 1 hour 30 mins.
To begin with this particular recipe, we have to prepare a few ingredients. You can have Vickys Chicken Fricassee, GF DF EF SF NF using 29 ingredients and 19 steps. Here is how you can achieve that.
Boiling the chicken in stock makes it very tender and juicy. Yummy!
Ingredients and spices that need to be Take to make Vickys Chicken Fricassee, GF DF EF SF NF:
- Base Recipe
- 1 1/2 kg whole chicken
- 1 carrot, sliced
- 1 leek, sliced
- 1 onion, sliced
- 1 celery stalk, chopped
- 1 clove garlic, peeled
- 1 bay leaf
- 1/2 lemon
- 4 peppercorns
- 1 handful fresh parsley
- 1/2 tsp salt
- 50 grams butter/olive spread
- 3 tbsp gluten-free / plain flour
- Fricassee with Mushrooms
- 225 grams button mushrooms, halved
- 225 grams shallots, peeled & halved
- 25 grams sunflower spread / butter
- 100 ml dry white wine
- 4 tbsp soured cream - I use coconut cream with a squeeze of lemon
- 1 salt & pepper to taste
- Fricassee with Asparagus
- 1 bunch asparagus, trimmed to 4 inch pieces
- 100 grams peas
- 4 tbsp coconut cream / double cream
- 1 salt & pepper to taste
- Kid-Friendly Version
- 350 grams pre-cooked mixed veg eg.carrot, sweetcorn, peas, broccoli, onion mix
- 4 tbsp coconut cream
Instructions to make Vickys Chicken Fricassee, GF DF EF SF NF
- 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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