Recipe: Delicious Vickys Chicken Fricassee, GF DF EF SF NF

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Vickys Chicken Fricassee, GF DF EF SF NF

Before you jump to Vickys Chicken Fricassee, GF DF EF SF NF recipe, you may want to read this short interesting healthy tips about Energy Boosting Snack foods.

We all know that eating healthy meals can help us feel better within our bodies. We have a tendency to feel way less gross after we increase our consumption of nutritious foods and reduce our consumption of processed foods. Eating more fresh vegetables helps you feel much better than eating a piece of pizza. This is often a problem, nevertheless, with regards to eating between meals. You can spend numerous hours at the food market searching for the perfect snack foods to help you feel healthy. Why not try one of many following healthy snacks the next time you need some extra energy?

Just about the most popular treats is natural yogurt. Eating natural yogurt in place of a healthy larger lunch isn’t a good idea. As a treat, however, yogurt is one of the best things you are able to reach for. It is made up of tons of calcium, protein, and B vitamins. Easily digestible, yogurt can even help your digestive tract work properly depending upon the culture used to produce it. Yogurt mixes wonderfully with nuts along with seeds. This reduces your sugar intake without reducing the taste of your snack.

There are lots of healthy snack foods you can choose that never involve a lot of preparation or searching. Determining to live a healthy way of life can be as uncomplicated as you want it to be.

We hope you got insight from reading it, now let’s go back to vickys chicken fricassee, gf df ef sf nf recipe. To cook vickys chicken fricassee, gf df ef sf nf you need 29 ingredients and 19 steps. Here is how you cook that.

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

  1. Prepare of Base Recipe.
  2. You need 1 1/2 kg of whole chicken.
  3. Use 1 of carrot, sliced.
  4. Provide 1 of leek, sliced.
  5. Provide 1 of onion, sliced.
  6. Get 1 of celery stalk, chopped.
  7. Prepare 1 clove of garlic, peeled.
  8. Use 1 of bay leaf.
  9. Prepare 1/2 of lemon.
  10. Use 4 of peppercorns.
  11. Prepare 1 handful of fresh parsley.
  12. Take 1/2 tsp of salt.
  13. Provide 50 grams of butter/olive spread.
  14. Provide 3 tbsp of gluten-free / plain flour.
  15. Use of Fricassee with Mushrooms.
  16. Provide 225 grams of button mushrooms, halved.
  17. You need 225 grams of shallots, peeled & halved.
  18. Take 25 grams of sunflower spread / butter.
  19. You need 100 ml of dry white wine.
  20. Prepare 4 tbsp of soured cream – I use coconut cream with a squeeze of lemon.
  21. Get 1 of salt & pepper to taste.
  22. You need of Fricassee with Asparagus.
  23. Use 1 bunch of asparagus, trimmed to 4 inch pieces.
  24. You need 100 grams of peas.
  25. Take 4 tbsp of coconut cream / double cream.
  26. Take 1 of salt & pepper to taste.
  27. Take of Kid-Friendly Version.
  28. Take 350 grams of pre-cooked mixed veg eg.carrot, sweetcorn, peas, broccoli, onion mix.
  29. Prepare 4 tbsp of coconut cream.

Instructions 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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