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
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.
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