Growing up my Mum made a microwave version of Chicken Fricassee – and it was delicious. This version isn’t as quick as the microwave version – but is just as delicious!
Chicken Fricassee
A classic French dish featuring tender chicken simmered in a creamy white wine sauce with mushrooms and herbs. Elegant, comforting, and full of flavor.
Course: Chicken RecipesCuisine: AmericanDifficulty: Easy
Servings
4
servingsPrep time
30
minutesCooking time
1
hourCalories
410
kcalTotal time
1
hour30
minutes
Cook Mode
Keep the screen of your device on
Ingredients
1000 gram Chicken pieces-or breast
1 number Brown onion
2 number Celery sticks
2 number Carrots
200 gram Mushrooms
3 number Potatoes
3 cups Water
1 number Chicken stock cube
3 tbsp Plain flour
1 cup Milk
3 tsp Parsley-chopped
number Salt and pepper-to taste
Directions
- Remove the skin and the fat from the chicken and place it in a pan with the chopped onion, celery, mushrooms, carrots, potatoes, water and crumbed chicken stock cube.
- Place a lid on the pan and bring to the boil.
- Reduce the heat and simmer uncovered for 30 – 40 minutes or under chicken pieces are tender.
- Remove the chicken from the pan.
- Blend the flour with the milk until smooth and stir into the liquid until the mixture boils and thickens.
- Remove the meat from the chicken bones or chop up the breast and return the meat to the pan with the parsley and season to taste.
- Serve with hot rice and seasonable vegetables.
- Serves 4 – 6
- Slowcooker Version:
- Remove the skin and the fat from the chicken and place it in the slowcooker with the chopped onion, celery, mushrooms, carrots, potatoes, water and crumbed chicken stock cube.
- Cook on low for four hours.
- Remove the chicken from the slowcooker.
- Blend the flour with the milk until smooth and stir into the liquid until the mixture thickens.
- Remove the meat from the chicken bones or chop up the breast and return the meat to the pan with the parsley and season to taste.
- Serve with hot rice and seasonable vegetables.
- Recipe Hints and Tips:
- This recipe can be frozen.
- Cool to room temperate and seal in a zip locked bag for up to three months.
Have your say!