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Vickys Chicken Fricassee Recipe

Vickys Chicken Fricassee Recipe
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Cooking Time : 1 minutes
Serving : 4
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Prepare the ingredients before making Vickys Chicken Fricassee in your home. Then, follow these steps below to serve Vickys Chicken Fricassee for your family or friends.

Ingredients: Vickys Chicken Fricassee

  • 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

How to Make Vickys Chicken Fricassee

If you have prepared the ingredients needed, now time to start cooking. There are 19 steps you must follow to make Vickys Chicken Fricassee in your home by yourself.

    Step 1
  • Bring a large pan of water to boil
  • Step 2
  • Add the carrot, leek, onion, celery and garlic
  • Step 3
  • Add the chicken with the lemon, parsley, peppercorns, bay leaf and salt
  • Step 4
  • Cover and simmer for 45 minutes then take off the heat remove chicken
  • Step 5
  • What remains in the pan is the stock. You need to strain it to remove the bay, lemon etc
  • Step 6
  • Remove the bones and discard. Dice the chicken into bitesize pieces
  • Step 7
  • To make the base sauce, melt the butter in a pan and add the flour. Cook for a minute
  • Step 8
  • Take off the heat and stir in 600mls of the strained stock
  • Step 9
  • Bring to the boil stirring all the while, then let simmer for 10 minutes
  • Step 10
  • Now to add your finishing variation:
  • Step 11
  • To make the mushroom fricassee, melt the butter in a pan and fry off the shallots until golden
  • Step 12
  • Add the wine, bring to boil then reduce by half
  • Step 13
  • Stir the mushrooms, shallots & wine and soured cream into the base recipe sauce
  • Step 14
  • Add in the chicken and heat through. Season to taste
  • Step 15
  • To make the asparagus fricassee, simmer the trimmed asparagus and peas in lightly salted water for around 5 minutes
  • Step 16
  • Drain them then add to the base sauce with the chicken
  • Step 17
  • Heat through, stir in the cream and season to taste
  • Step 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
  • Step 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......
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