Chicken fricassée

 

katyarichkitchen.com

Serves 6

Ingredients

  • 1 tbsp margarine
  • 1 tbsp olive oil
  • 1 k chicken breast, cubed in bite sized pieces
  • 1 large onion, chopped
  • 2 garlic cloves, peeled and crushed
  • 100 ml double cream
  • 2 large carrots in cubes
  • 1 red chilli, chopped
  • 300 ml white sauce
  • 1 and 1/2 tablet of chicken stock
  • salt
  • fresh ground black pepper
  • 200 g shoestring potato

To make the white sauce

  • 1 heaped tbsp margarine
  • 1 heaped tbsp plain flour
  • 300 ml milk
  • 1 tbsp grated parmesan cheese
  • salt
  • nutmeg
  1. Melt the margarine in a small sauce pan. Stir in the flour and cook for 2 minutes.
  2. Remove from the heat, then gradually mix the milk into the roux, beating well between each addition.
  3. Return pan to the heat and cook, stirring throughout, until the sauce is tick, smooth and glossy, add the parmesan cheese.
  4. Season with salt and freshly grated nutmeg.

To make the chicken fricassée

  1. Melt the margarine in a casserole, add the chicken and brown on all sides about 5 minutes. Stir in salt a pepper, remove from the heat and reserve.
  2. In the same casserole, heat the olive oil and cook the chopped onion for 2 minutes, add the crushed garlic and chilli and cook for more 2 minutes, add the carrots and cook for 5 minutes, stirring occasionally.
  3. Return the chicken to the pan, add parsley and chicken stock tablets, stir well, add white sauce and double cream, season to taste and cook for 5 minutes more.
  4. Serve with white rice and shoestring potato.

My delicious Béchamel sauce

Ingredients

  • 500 ml milk
  • 1 onion peeled
  • 2 bay leaves
  • 50 g light margarine
  • 50 g plain flour

Preparation

  1. Pour the milk into a small pan. Peel the onion and add to pan and   the 2  bay leaves. Bring  milk to just  boiling point, remove from the heat, cover and leave to infuse for 15 mins.
  2. Meanwhile, melt the remaining margarine in a small pan. Stir in the flour and cook  for 2 mins. Remove from the heat. Strain the infuse milk,  then gradually mix into the roux, beating well between each addition . Return pan to the heat and cook, stirring throughout, until the sauce is tick, smooth and glossy.
  3. Season with salt, pepper and freshly grated nutmeg .

P.s. if the sauce is not smooth,  place it in a food processor.