Fricassee was a staple in our house growing up, I still love it, but my sister informs me that just hearing the word turns her stomach. Following a roast dinner, every bit of the carcass would be stripped clean and used in a fricassee the following day. This recipe is based on feeding four people.
- Generous amount of leftover chicken or 2-3 diced chicken breasts, cooked
- 1 large onion, finely diced
- 3 cloves garlic, crushed
- 2 bay leaves½ glass white wine
- 1 cup chicken stock
- ½ lb mushrooms, sliced
- 2 cups frozen peas
- 3 tbsp butter
- ½ cup of flour
- ¾ pint of milk
- 2 tbsp olive oil
- Salt & pepper
1. Make a white sauce using butter, flour, milk and bay leaves
2. In a separate pan saute onions and garlic in olive oil until soft
3. Add mushrooms, chicken and peas, fry for 5 mins
4. Add white wine and stock
5. Cook off alcohol and add white sauce
6. Simmer for 10 minutes. Season to taste.
I serve this with brown rice but it’s nice with mashed spuds or pasta either. This works equally well using up the huge amount of turkey leftovers after Christmas dinner.
How do you use up your bird-based leftovers? Perhaps someone might give me some inspiration that my sister won’t find quite so objectionable!