Chicken fricassée

Preparation: 15 mins

Difficulty: Medium

Cooking Time: 20 mins

Serving: 1

Ingredients

• 1 tsp of olive oil
• 1 onion, finely diced
• 1 garlic clove, minced
• 100g of mushrooms, finely chopped
• 1 quantity veloute (see below)
• 1 cup of cold roast chicken, finely chopped
• 1 tsp of parsley, finely chopped
• Toast or cooked rice to serve

Veloute:

• 1 tsp of olive oil
• 15g plain flour
• 125ml chicken stock
• 125ml a2 Milk™ Full cream

Directions

• To make fricassée, heat a small frying pan over a medium heat. Add oil and sauté the onion for 10 mins. Add garlic and mushrooms and cook a further 5 mins.
• Now prepare your veloute; essentially a white sauce but made with equal proportions of stock and milk to enhance the flavour. Place oil and flour in a microwave-safe dish and microwave on high for 30 secs.
• Add stock and milk and whisk well. Cook for 2 mins. Whisk well. Cook for a further 30 secs to 1 min, until thick.
• Add chicken, parsley and veloute to onion mix and simmer for 5 mins.
• Serve with toast or cooked rice.

Nutritional Information