Chicken fricassée - a2 Milk™

Chicken fricassée

Fricassée is a French classic that's wholesome and simple

Preparation: 15 mins

Difficulty: Medium

Cooking Time: 20 mins

Serving: 1


  • 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


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


  • 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

Per serving
Energy (kJ) 2764.4
Protein (g) 39.4
Fat, total (g) 44.3
Saturated (g) 17
Carbohydrate (g) 24.5
Sugars (g) 11.4
Dietary Fibre (g) 5.2
Sodium (mg) 735.9
Calcium (mg) 78.8
Iron (mg) 2.4
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