The ultimate Sunday roast - a succulent roast chicken! Enjoy the simplicity of this recipe.
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35 min
Chicken fricassée
Veloute:
Method
- To make fricassée, heat a small frying pan over a medium heat. Add oil and sauté the onion for 10 mins. Add garlic and mushrooms and cook a further 5 mins.
- Now prepare your veloute; essentially a white sauce but made with equal proportions of stock and milk to enhance the flavour. Place oil and flour in a microwave-safe dish and microwave on high for 30 secs.
- Add stock and milk and whisk well. Cook for 2 mins. Whisk well. Cook for a further 30 secs to 1 min, until thick.
- Add chicken, parsley and veloute to onion mix and simmer for 5 mins.
- Serve with toast or cooked rice.
