Fricassee of chicken
Skill level: Bit of effort
This fricassee is a lot easier to make than the traditional French dish. Deliciously warming, this succulent and hearty dish is the perfect comfort food. Choose a chicken that you would roast, nice and juicy. Perfect for a cold winter’s day when you have a bit of time on your hands – and it freezes too, so you can make a big batch. Delicious served with some green seasonal veg
- 75g butter
- 50g plain flour
- 1 ½ pints boiling water
- 1 chicken
- 1 bay leaf
- Grated nutmeg
- Rind of half a lemon
- 12 shallots
You can add some more vegetables to this dish, such as carrots, celery, leeks and parsnips, all chopped up. Any veggies that you might use for a soup will work well
- Melt the butter in a large saucepan. Stir in the flour until it is smooth. Then add the boiling water. Season.
- Add in the whole chicken, bay leaf, nutmeg, and lemon. Cover and stew gently for 2 hours.
- Peel the shallots and place them around the chicken once the chicken is cooked.
- Stew again until the shallots are cooked.