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

Hey everyone, it is Louise, welcome to my recipe site. Today, we’re going to make a special dish, vickys chicken fricassee, gf df ef sf nf. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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Vickys Chicken Fricassee, GF DF EF SF NF Vicky@Jacks Free-From Cookbook Scotland. Boiling the chicken in stock makes it very tender and juicy. Vickys Chicken Fricassee, GF DF EF SF NF Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, vickys chicken fricassee, gf df ef sf nf.

To begin with this recipe, we have to first prepare a few ingredients. You can cook vickys chicken fricassee, gf df ef sf nf using 29 ingredients and 19 steps. Here is how you cook it.

The ingredients needed to make Vickys Chicken Fricassee, GF DF EF SF NF:
  1. Make ready Base Recipe
  2. Take whole chicken
  3. Prepare carrot, sliced
  4. Take leek, sliced
  5. Take onion, sliced
  6. Take celery stalk, chopped
  7. Get garlic, peeled
  8. Make ready bay leaf
  9. Get lemon
  10. Make ready peppercorns
  11. Make ready fresh parsley
  12. Take salt
  13. Make ready butter/olive spread
  14. Make ready gluten-free / plain flour
  15. Prepare Fricassee with Mushrooms
  16. Take button mushrooms, halved
  17. Take shallots, peeled & halved
  18. Prepare sunflower spread / butter
  19. Prepare dry white wine
  20. Make ready soured cream - I use coconut cream with a squeeze of lemon
  21. Take salt & pepper to taste
  22. Take Fricassee with Asparagus
  23. Make ready asparagus, trimmed to 4 inch pieces
  24. Make ready peas
  25. Prepare coconut cream / double cream
  26. Get salt & pepper to taste
  27. Get Kid-Friendly Version
  28. Get pre-cooked mixed veg eg.carrot, sweetcorn, peas, broccoli, onion mix
  29. Make ready coconut cream

Great recipe for Vickys Red Lentil & Bacon Soup, GF DF EF SF NF. 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.

Steps 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….

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. Great recipe for Vickys British 'Pub Grub' Hunters Chicken GF DF EF SF NF. A British Pub classic, just like Steak Pie & Peas, Bangers & Mash or Fish & Chips! Feel free to use your own favourite BBQ sauce and as much cheese as you want!

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