Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, vickys chicken fricassee, gf df ef sf nf. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Vickys Chicken Fricassee, GF DF EF SF NF is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Vickys Chicken Fricassee, GF DF EF SF NF is something that I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can cook vickys chicken fricassee, gf df ef sf nf using 29 ingredients and 19 steps. Here is how you can achieve it.
The ingredients needed to make Vickys Chicken Fricassee, GF DF EF SF NF:
- Take Base Recipe
- Take 1 1/2 kg whole chicken
- Take 1 carrot, sliced
- Prepare 1 leek, sliced
- Prepare 1 onion, sliced
- Make ready 1 celery stalk, chopped
- Make ready 1 clove garlic, peeled
- Take 1 bay leaf
- Make ready 1/2 lemon
- Prepare 4 peppercorns
- Take 1 handful fresh parsley
- Get 1/2 tsp salt
- Make ready 50 grams butter/olive spread
- Take 3 tbsp gluten-free / plain flour
- Take Fricassee with Mushrooms
- Take 225 grams button mushrooms, halved
- Make ready 225 grams shallots, peeled & halved
- Prepare 25 grams sunflower spread / butter
- Prepare 100 ml dry white wine
- Take 4 tbsp soured cream - I use coconut cream with a squeeze of lemon
- Take 1 salt & pepper to taste
- Prepare Fricassee with Asparagus
- Get 1 bunch asparagus, trimmed to 4 inch pieces
- Prepare 100 grams peas
- Take 4 tbsp coconut cream / double cream
- Prepare 1 salt & pepper to taste
- Take Kid-Friendly Version
- Take 350 grams pre-cooked mixed veg eg.carrot, sweetcorn, peas, broccoli, onion mix
- Make ready 4 tbsp coconut cream
Steps 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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