Chicken fricassée

35 mins serves 1


1 tsp of olive oil

1 onion, finely diced

1 garlic clove, minced

100g of mushrooms, finely chopped

1 quantity veloute (see below)

1 cup of cold roast chicken, finely chopped

1 tsp of parsley, finely chopped

Toast or cooked rice to serve



1 tsp of olive oil

15g plain flour

125ml chicken stock

125ml a2 Milk™ Blue


1. To make fricassée, heat a small frying pan over a medium heat. Add oil and sauté the onion for 10 mins. Add garlic and mushrooms and cook a further 5 mins.

2. Now prepare your veloute; essentially a white sauce but made with equal proportions of stock and milk to enhance the flavour. Place oil and flour in a microwave-safe dish and microwave on high for 30 secs.

3. Add stock and milk and whisk well. Cook for 2 mins. Whisk well. Cook for a further 30 secs to 1 min, until thick.

4. Add chicken, parsley and veloute to onion mix and simmer for 5 mins.

5. Serve with toast or cooked rice.