-
1
In a resealable plastic bag or just hold the top closed, add 3 teaspoons of the flour, salt, pepper and thyme pop in the chicken, seal the bag or hold the top closed and shake the bag to coat the chicken.
-
2
(5 mins).
-
3
In a small skillet brown the chicken in half a tablespoon of the butter on a medium heat (constantly move the chicken around as it may stick due to the flour) then once browned slightly set aside.
-
4
(6/7 mins).
-
5
In the same skillet or a clean one if preferred add the rest of the butter and saute the mushrooms, onion and celery until tender.
-
6
(3/4 mins).
-
7
Then return the chicken to the pan add the water and the bay leaf, stir and bring to the boil.
-
8
(2/3 mins).
-
9
Reduce the heat to a low-medium heat cover and simmer for 30-35 mins, stirring occasionally.
-
10
During this time the sauce should thicken and have a buttery creamy colour, add more water if the sauce begins to thicken too much to bring it back to a creamy consistency.
-
11
Place the remaning flour mixture in a bowl and stir in the milk until smooth then add this to the pan BE CAREFUL not to add too much flour 1 and a half teaspoons should be sufficient, whilst stirring and bring to the boil for 2 minutes.
-
12
Turn off the heat and stir in 1 to 2 tablespoons of creme fraiche.
-
13
You may add more creme fraiche if desired too taste as this will add a more creamy texture to the dish.
-
14
I have updated the recipe based on the review to help, please note it is a difficult dish to get spot on and can taste incredible if done well, please taste the sauce on a teaspoon during cooking and add more butter/creme fraiche dependent on taste.
-
15
Discard the bay leaf and sprinkle with the parsley if desired.
-
16
To Cook the Rice.
-
17
Begin cooking the rice about 10 minutes before the chicken fricasse is finished.
-
18
Add enough rice to serve 3 to 4 people to a pan.
-
19
You do not need to wash the rice before cooking.
-
20
Then add boiling water just enough so there is about 2 cm of water above the rice.
-
21
Cover with pan lid.
-
22
On a high heat bring the rice to boiling point and leave to boil for 1 minute, then turn down the heat to lowest setting and leave for 10 minutes.
-
23
Check rice after 5 minutes and add another 100 ml water if needed.
-
24
The aim is to allow the steam to cook the rice in the pan after you allowed it to boil, that is why the lid is required.
-
25
The end result is slightly sticky rice cooked just right not too soft, and no need to drain.
-
26
You can just simply spoon the rice straight from the pan to the plate.
-
27
This may leave a burn or rice stuck to the bottom of the pan if done incorrectly as no stirring of the rice is involved.
-
28
You can always choose to cook the rice using another method, this is just the way I like to prepare my rice with this meal.
-
29
Serve the Chicken fricasse on top of the rice and enjoy.
