Cheesy Chicken Fricassee recipe
ingredients
8 oz (225 g) long grain rice
1 stick (8 Tbsp)4 oz (100 g) butter
1 onion, skinned and chopped
8 oz (225 g) button mushrooms, wiped and sliced
3/8 cup (40 g) plain flour, sieved
568 ml (1 pint) milk
salt and freshly ground pepper
275 g (10 oz) cooked chicken, cut into 2.5 - 5 cm (1 - 2 inch) pieces
200 g (7 oz) can sweetcorn, drained
1 tbsp (15 ml) chopped fresh parsley
175 - 225 g (6 - 8 oz) Cheddar cheese, grated
fresh parsley to garnish
1 stick (8 Tbsp)4 oz (100 g) butter
1 onion, skinned and chopped
8 oz (225 g) button mushrooms, wiped and sliced
3/8 cup (40 g) plain flour, sieved
568 ml (1 pint) milk
salt and freshly ground pepper
275 g (10 oz) cooked chicken, cut into 2.5 - 5 cm (1 - 2 inch) pieces
200 g (7 oz) can sweetcorn, drained
1 tbsp (15 ml) chopped fresh parsley
175 - 225 g (6 - 8 oz) Cheddar cheese, grated
fresh parsley to garnish
method
1. Cook the rice in a saucepan of boiling salted water for 1 2-1 5 minutes.
2. Melt half the butter in a frying pan, and fry onion gently until tender but not browned. Add mushrooms to onions in pan and fry for 2-3 minutes, until just cooked. Drain.
3. Melt remaining butter in a pan, stir in the flour and cook for 1 minute, stirring. Remove from the heat and gradually stir in the milk. Return to the heat and bring to the boil, stirring.
4. Season sauce and stir in the chicken, corn, parsley, mushrooms and onions. Cook for 3-4 minutes, then remove from heat, add the cheese and stir until cheese has melted.
5. Drain rice and arrange around edge of serving dish. Turn chicken mixture into centre. Garnish with parsley.
2. Melt half the butter in a frying pan, and fry onion gently until tender but not browned. Add mushrooms to onions in pan and fry for 2-3 minutes, until just cooked. Drain.
3. Melt remaining butter in a pan, stir in the flour and cook for 1 minute, stirring. Remove from the heat and gradually stir in the milk. Return to the heat and bring to the boil, stirring.
4. Season sauce and stir in the chicken, corn, parsley, mushrooms and onions. Cook for 3-4 minutes, then remove from heat, add the cheese and stir until cheese has melted.
5. Drain rice and arrange around edge of serving dish. Turn chicken mixture into centre. Garnish with parsley.
serving amount
serves 4
rate this recipe
10.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
