#BackToSchool Chicken Fricassee Recipe

Wednesday, September 13, 2017

#BackToSchool Chicken Fricassee

Hi, guys! 

Last Wednesday I posted the first recipe in my brand new blog series #BackToSchool Recipes and the response over on social media has honestly been mind blowing. You guys have loved it! 

So I thought I'd come back today with another school dinner favourite of mine, Chicken Fricassee. It may not be the classic way to create this dish but it is mine and it was a huge hit with S too. I'm sure if you'll all recognise this dish even with my little twist of adding sweetcorn. 

#BackToSchool Chicken Fricassee

Ingredients (serves 2)
1 Large Chicken Breast Fillet
1 Medium Onion, diced
1 Garlic Clove,
1 Chicken Stock pot/oxo cube
300ml Boiling Water
50ml Semi-Skimmed Milk
50g Butter
25g Plain Flour
250g Mushrooms, sliced
Salt and Pepper to taste
Thyme
Sweetcorn*

You will also need 250g long grain rice.

*Optional

Begin by boiling your rice and follow packet instructions. I found when making this dish my chicken fricassee sauce were ready at the exact same time as my rice had finished cooking! 

Now you want to start melting your butter in a large frying pan. 

Dice your onions and fry until translucent. Finely chop your garlic and add to your onions. 

Thinly slice your mushrooms, add to your onions and garlic and season with a little bit of pepper.

Cut your large chicken breast fillet in half, long ways. Then cut each strip into bite-size cubes. Season with salt and pepper before adding to your frying pan with your onions, garlic, and mushrooms. Cook until meat is fully cooked.

You may find your chicken produces a lot of liquid in your pan. Don't worry, this is perfect for adding extra flavour! 

Now you want 300ml of chicken stock. While your stock pot or oxo cube is dissolving, add a tiny bit of plain flour to your chicken mix. This will help coat the chicken and thicken up any juices in the frying pan. 

Gradually add your chicken stock to your frying pan and stir. Add your milk, I've used semi-skimmed but full fat or even skimmed milk should work fine. Now give your mixture a good stir and add the remaining plain flour to thicken up your sauce.

At this stage, I added sweetcorn, because it's my absolute favourite and if it was the veggie option at school I would also go for it. 

Allow your sauce to thicken while your rice is finishing off. It really shouldn't taken very long at all. You'll also want to add a generous sprinkling of thyme. It's optional, completely up to you, but it does add some extra delicious flavour. 

And there we have it! This may not be the "classic" way to make Chicken Fricassee but this is my way and it tasted exactly how I remember and even after 17 years of leaving primary school, it is still one of my favourite dishes.

I hope you enjoy!

As always if you recreate this, or any of the recipes featured on the blog please remember to use the hashtag #BakingwithJessblog on Twitter or Instagram as I would love to see your creations.

#BackToSchool Chicken Fricassee



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2 comments

  1. I love how simple this is - although I'd make it without the mushrooms, as I'm not a huge fan!

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    1. It definitely is! I'm currently testing how well it freezes because this would be perfect to make a big batch of and reheat on these cold autumnal evenings. Let me know what you think if you recreate this, Milly :D x

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