Recipe of Quick Vickys Chicken Fricassee, GF DF EF SF NF

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

Hello everybody, it is John, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, vickys chicken fricassee, gf df ef sf nf. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Vickys Chicken Fricassee, GF DF EF SF NF is one of the most favored of current trending meals in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look wonderful. Vickys Chicken Fricassee, GF DF EF SF NF is something which I have loved my entire life.

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