About this recipe: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.
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Method Prep:20min › Cook:45min › Ready in:1hr5min
The first thing to do is make the sauce. Use a heavy bottomed sauce pan that can hold all the recipe ingredients. Add the butter and put the pan over a medium heat and when the butter has melted add the flour and mix until you have a smooth paste.
Add the white wine to the pan stirring the liquid into the paste to stop lumps forming. Immediately add the stock and turn up the heat and stir or whisk the sauce while it thickens. The sauce is ready when you can coat the back of a spoon. Add salt and pepper to taste. Remove the sauce from the heat and add the diced chicken to let flavours infuse.
Put a glug of oil into the frying or sauté pan over a medium heat. First add the onion and leek, fry until the onion is starting to turn brown and add the sliced mushrooms. Cook until the mushrooms have turned colour then add a glug of white wine to deglaze the pan before adding the pan's contents to the fricassee sauce.
Cook the fricassee in the pan over a medium-low heat for between 20 to 30 minutes which is sufficient time for the white wine alcohol to cook-off. Now serve with rice or mashed potatoes and mixed vegetables.
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