Chicken Fricassee

By: Deborah

The sauce is full of chicken flavour, tender pieces of chicken and vegetables. Enjoy with rice, pasta or a baked potato.

PREP: 10

COOK: 18

TOTAL: 28

Course: Main

Cuisine: French

Servings: 4 people

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Equipment

Saucepan

Ingredients

75 g (2.6 oz) salted butter
55 g (1.9 oz) plain flour
500 ml (2 cups) hot chicken stock (see Notes)
200 ml (⅞ cup) milk (I use semi-skimmed)
450 to 500 g (1 lb) cooked chicken (see Notes)
2 carrots (approx. 200g) peeled and diced
120 g (4.2 oz) frozen sweetcorn defrosted in hot tap water and drained
120 g (4.2 oz) frozen peas or petit pois defrosted in hot tap water and drained
salt and freshly ground black pepper
1 tbsp fresh flat leaf parsley leaves chopped, to garnish (optional)

To serve (optional):

300 g (10.6 oz) basmati rice cooked
300 g (10.6 oz) pasta (of your choice) cooked
4 baked potatoes
crusty bread to soak up the sauce!

Instructions

Melt the butter in a large saucepan over a medium heat. Stir in the flour as soon as the butter has melted. Cook for 1 minute, stirring constantly.
Slowly pour the hot stock and then the milk into the pan, just a little at a time, stirring well until the sauce is smooth and thickened slightly. Add the shredded cooked chicken and vegetables, then increase the heat until the sauce starts to bubble. Reduce to a simmer, cover with a lid and cook for 10 to 15 minutes until the carrots are tender, but not too soft. Season, to taste, with salt and freshly ground black pepper. Garnish with the chopped parsley, if you like. Serve with your choice of rice, pasta or baked potatoes.

Notes

Cooked chicken and stock – if you don’t already have leftover cooked chicken, I like to poach chicken breasts in the stock I’m going to use for the recipe:
- season both sides of the chicken breasts with salt and pepper then put them in a medium saucepan on a high heat along with the chicken stock cube or pot you’re going to use for making the stock. Pour in 500ml of cold water, and when the water begins to boil, lower the heat to a simmer and cook the chicken for 14 minutes (turning once, halfway through cooking). Remove the chicken and set it aside to cool on a plate before shredding. Transfer the stock to a jug for using at step 2. The chicken can easily be poached the day before or earlier in the day and kept in the fridge in an airtight container until you’re ready to use it.
Add pieces of chopped ham if you like, and just reduce the amount of chicken used, to make chicken and ham fricassee.
Feel free to change the vegetables - asparagus, broccoli, green beans and courgette all work well.
Freezable – leftovers can easily be frozen in an airtight container. When ready to use, defrost thoroughly and either reheat in the microwave or on the hob.
This recipe for chicken fricassee is easily adapted if you’re cooking for less or more people.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS baked potato, chicken and ham, comfort food, cooked chicken, cooked ham, creamy sauce, leftover chicken, pasta, poached chicken, rice, under 30 minutes, vegetables

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