The ultimate Sunday roast - a succulent roast chicken! Enjoy the simplicity of this recipe.
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.
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.
Add stock and milk and whisk well. Cook for 2 mins. Whisk well. Cook for a further 30 secs to 1 min, until thick.
Add chicken, parsley and veloute to onion mix and simmer for 5 mins.
Serve with toast or cooked rice.
a2 Milk™ by Anchor Blue™
a2 Milk™ brought to you by Anchor™ is a pure and natural dairy milk, that contains only the A2 type of beta-casein protein because it comes from specially selected cows that naturally produce only the A2 protein and no A1 protein.