Sunday, March 8, 2009
Chicken and Vegetable Fricassee
Main Dish:How To Make Chicken And Vegetable Fricassee
1 kg whole chicken, cut in 8 pieces
1 medium onion
1 medium carrot
1 small green capsicum
90g GF plain flour
250g GF chicken stock
salt and pepper
A sprig of herbs
1 bay leaf
Half tsp dried thyme
Half tsp cracked peppercorns
8 parsley stems
1 garlic glove, crushed
1 sharp knife
1 cutting board
1 bowl for seasoning the chicken
2 large non-stick saucepan
1 fine strainer for the sauce
Dice the vegetables.
Make your fresh sachet of herbs, or 'Bouquet Garni'.
Mix all the herbs together.
Place them onto the cheesecloth.
Bring all the sides of the cloth together and tie at the top
First, prepare the chicken by seasoning all the pieces evenly with salt and pepper in the mixing bowl.
In one of the pans, melt the butter and then sauté the chicken for a couple of minutes, then remove from the pan.
In the same pan, sauté the diced vegetables and continue to sauté until the onions are translucent.
(Sauté is an ancient cooking technique initially started by the Chinese which allows food to cook quickly in oil or butter over high heat.)
Sprinkle the measured GF plain flour into a pan of melted butter and stir to make a roux.
The flour must be stirred continuously to avoid burning.
Pour in the white wine to deglaze the pan!
Add the GF chicken stock and cook for another 2 minutes, on medium heat.
Now add the sautéd chicken and vegetables with the sachet of herbs.
Cover the pot and simmer until done, which should take about 40 minutes.
Check the chicken is cooked by piercing a sharp knife into a couple of different parts of the chicken. If the juices which run out are clear, it is done and should be tender.
If it is still a bit pinkish, leave to cook for a few more minutes.
Remove the chicken from the pan and keep it on a warmed plate.
Strain the sauce and place it in a clean, unused pan.
Add the cream and bring the sauce to a simmer.
Add the nutmeg for a slightly piquant taste.
Now, treat yourself to a taste of the sauce and adjust the seasoning if necessary. Return the warm chicken pieces to the pan with the sauce and reheat very gently.
Serve immediately with GF thick cut bread or rest the chicken on bed of white rice, garnishing with the sauce.