This is a great dish to make using leftover chicken or turkey. This recipe serves four and can be made in advance and frozen until required. It doesn't take too long to prepare the dish which is ideal if you are busy. My family like this dish served with rice and mixed vegetables. I haven't given and exact weight for the cold chicken or turkey because you have to strip the carcass and see what meat you have to work with, but a guideline is 300g to 500g. By the way, you can make this dish using fresh chicken and the guide for the amount of meat is the same as above. If you do use fresh chicken remember to slice and dice it and pan fry before adding to the fricassee sauce.
I'd been looking for an easy chicken fricasse recipe for ages. This works really well. I replace the mushrooms with white asparagus and/or leek with spring onions. Both work. Very tasty and now a firm family favourite! - 30 Jan 2017
Thanks for posting this recipe, it is pretty easy to make but I think I got the amount of flour or butter wrong because my sauce initially turned out very thick and I had to add more butter. Next time I make this I will follow step 4 to the letter because, whilst I like wine very much, I didn't cook the fricassee long enough and didn't burn enough alcohol off. None the less, the result was delicious! - 11 Sep 2016
A family favourite - 20 Jan 2016