Hey everyone, hope you’re 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. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Vickys Chicken Fricassee, GF DF EF SF NF is one of the most favored of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Vickys Chicken Fricassee, GF DF EF SF NF is something which I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we have to first 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 can achieve it.

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

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