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Ingredient
Chicken Fricasee
Introduce
Chef :
Keith VigonChicken Fricasee
But extremely tasty and would be well received at any dinner party
Ingredient
Food ration :
6 servingsCooking time :
70 mins
1/4 cup
plain flour
1/2 teaspoon
paprika
1 1/2 kg
whole chicken cut into 8 pieces
400 g
butter mushrooms sliced
4 cloves
garlic crushed
250 mL
sherry
1 tablespoon
finely chopped thyme
500 mL
chicken stock
1 tablespoon
chopped flat leaf parsley
Cooking instructions
* Step 1
Place the flour and paprika into a large bowl season well with salt and freshly ground black pepper and mix together well
* Step 2
Add the chicken pieces and toss to coat
* Step 3
Heat 2 tablespoons of the oil in a large frying pan, and cook the chicken in batches over a medium-high heat for about 8 minutes or until golden all over.
* Step 4
Remove and set aside
* Step 5
Add the onion to the pan and cook stirring over a medium heat for about 5 minutes or until soft.
* Step 6
Add the remaining oil and the mushrooms to the pan and cook for 4 minutes, add the garlic sherry and time, and cook scraping the bottom of the pan to remove any think that is stuck for a further 2 minutes.
* Step 7
Remove from the heat
* Step 8
Place the chicken, onion and mushrooms into a large deep saucepan, then add the stock, carrot, celery and bay leaf. Bring to the boil, then reduce the heat and simmer stoning occasionally for 20 minutes, or until the chicken and vegetables are cooked and the sauce is thickened.
* Step 9
If necessary thin the sauce with a little more stock or water
* Step 10
Sprinkle over the parsley and serve with rice on mash potatoes
Note: if there is a photo you can click to enlarge it
Tag
plain flour
Paprika
whole chicken, cut into 8 pieces
third of a cup olive oil
large onions, thinly sliced
butter mushrooms sliced
garlic, crushed
Sherry
finely chopped thyme
chicken stock
carrots cut in half lengthwise and sliced into 4 cm lengths
celery cut into 4 cm lengths 1 bay leaf
chopped flat-leaf parsley
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