Chicken Fricassee

Chicken Fricassee

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!

Method

1. 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.

2. Place a lid on the pan and bring to the boil.

3. Reduce the heat and simmer uncovered for 30 - 40 minutes or under chicken pieces are tender.

4. Remove the chicken from the pan.

5. Blend the flour with the milk until smooth and stir into the liquid until the mixture boils and thickens.

6. 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.

7. Serve with hot rice and seasonable vegetables.

8. 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.

9. Cook on low for four hours.

10. Remove the chicken from the slowcooker.

11. Blend the flour with the milk until smooth and stir into the liquid until the mixture thickens.

12. 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.

13. 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.