-
1
Bring a large pan of water to boil
-
2
Add the carrot, leek, onion, celery and garlic
-
3
Add the chicken with the lemon, parsley, peppercorns, bay leaf and salt
-
4
Cover and simmer for 45 minutes then take off the heat remove chicken
-
5
What remains in the pan is the stock.
-
6
You need to strain it to remove the bay, lemon etc
-
7
Remove the bones and discard.
-
8
Dice the chicken into bitesize pieces
-
9
To make the base sauce, melt the butter in a pan and add the flour.
-
10
Cook for a minute
-
11
Take off the heat and stir in 600mls of the strained stock
-
12
Bring to the boil stirring all the while, then let simmer for 10 minutes
-
13
Now to add your finishing variation:
-
14
To make the mushroom fricassee, melt the butter in a pan and fry off the shallots until golden
-
15
Add the wine, bring to boil then reduce by half
-
16
Stir the mushrooms, shallots & wine and soured cream into the base recipe sauce
-
17
Add in the chicken and heat through.
-
18
Season to taste
-
19
To make the asparagus fricassee, simmer the trimmed asparagus and peas in lightly salted water for around 5 minutes
-
20
Drain them then add to the base sauce with the chicken
-
21
Heat through, stir in the cream and season to taste
-
22
For the kid-friendly version (no salt, plenty of sweet veg) stir the cream into the base sauce, add the chicken and cooked vegetables and heat through
-
23
CHEATS VERSION: Use pre-cooked, chopped chicken.
-
24
Cook some chopped vegetables of choice in 600mls chicken stock.
-
25
Strain the vegetables and set aside.
-
26
Add the stock to the butter/flour (roux) mixture with 4 tbsp cream, then add back in the chicken and vegetables.
-
27
An even bigger cheat is to just use a can or two of cream of chicken or mushroom soup, in place of the stock/cream mixture.
-
28
I've never seen a dairy-free one yet though......
