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.
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