Steps to Prepare Award-winning Vickys Chicken Fricassee, GF DF EF SF NF

Hello everybody, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, vickys chicken fricassee, gf df ef sf nf. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Vickys Chicken Fricassee, GF DF EF SF NF is one of the most favored of current trending meals in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Vickys Chicken Fricassee, GF DF EF SF NF is something which I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can cook vickys chicken fricassee, gf df ef sf nf using 29 ingredients and 19 steps. Here is how you cook that.

The ingredients needed to make Vickys Chicken Fricassee, GF DF EF SF NF:

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

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….

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