Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, vickys chicken fricassee, gf df ef sf nf. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Vickys Chicken Fricassee, GF DF EF SF NF is one of the most popular of current trending foods in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Vickys Chicken Fricassee, GF DF EF SF NF is something which I’ve loved my whole life.
To begin with this recipe, we have to 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 that.
The ingredients needed to make Vickys Chicken Fricassee, GF DF EF SF NF:
- Prepare Base Recipe
- Take whole chicken
- Make ready carrot, sliced
- Take leek, sliced
- Get onion, sliced
- Prepare celery stalk, chopped
- Get garlic, peeled
- Get bay leaf
- Make ready lemon
- Take peppercorns
- Prepare fresh parsley
- Take salt
- Make ready butter/olive spread
- Prepare gluten-free / plain flour
- Prepare Fricassee with Mushrooms
- Get button mushrooms, halved
- Prepare shallots, peeled & halved
- Prepare sunflower spread / butter
- Get dry white wine
- Take soured cream - I use coconut cream with a squeeze of lemon
- Get salt & pepper to taste
- Make ready Fricassee with Asparagus
- Make ready asparagus, trimmed to 4 inch pieces
- Prepare peas
- Make ready coconut cream / double cream
- Make ready salt & pepper to taste
- Make ready Kid-Friendly Version
- Take pre-cooked mixed veg eg.carrot, sweetcorn, peas, broccoli, onion mix
- Take 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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