Chicken Fricassee
Ingredients (serves 4)
100g butter
225g mushrooms, chopped
50g flour
450ml milk
Leftover chicken gravy (or 150ml water and 1 chicken stock cube)
Leftover roast chicken, stripped from carcass and chopped (or 400g chicken breast, chopped and stir fried)
1 large onion, peeled and chopped
Method
Melt half the butter on a low heat, and fry the onions in it until they start to soften. Add the mushrooms and fry for a further 2 - 3 minutes, then remove from the pan and set aside.
Melt the remaining half of the butter in the pan, then stir in the flour to make a paste. Add the milk gradually, stirring constantly to give a smooth consistency without lumps. Add in the gravy (or make up stock and add this), and stir. Turn the heat up to medium, and keep stirring continuously until the sauce thickens.
Tip in the onions and mushrooms, and add the chopped chicken. (For a healthier option, leave out the chicken skin.) Mix well together, and cook for a further 5 minutes.
Serve on a bed of rice.
Food photographs are serving suggestions only.