Saturday, May 06, 2017

Chicken Fricasse

Chicken Fricasse
1/2 cup butter
2 medium onions, small diced
3 medium carrots, small diced
1/4 cup all-purpose flour
1 cup milk
1 cup leftover cooked potatoes (mashed or small cubes)
liquid from 1 can of peas
3 chicken breast, cooked and cubed
1 can peas
butter, as needed
milk, as needed
salt and pepper, to taste
 Heat the butter in a large frying pan or pot over medium heat.
Add the onion and carrot, reduce heat and sweat until vegetables are tender.
Stir in the flour to coat.
Pour in the milk and stir until thickened.
Stir in the pea liquid.
Allow stew to simmer and reduce.
Add in the chicken, heat through, then stir in the peas.
Adjust consistency and richness with additional butter and milk.
Season to taste.
Best served as vol-au-vent. See tomorrow's post. 

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