Sybil's Chicken Fricassee
vegetable oil
a dollop of butter
4 skinless chicken breasts, cubed
2 rindless bacon rashers, sliced
10-15 pickling onions, peeled
10-15 button mushrooms, wiped
2 tbsp plain flour
2 cups chicken stock
½ cup cream
freshly ground salt & pepper
finely chopped parsley
steamed rice
a dollop of butter
4 skinless chicken breasts, cubed
2 rindless bacon rashers, sliced
10-15 pickling onions, peeled
10-15 button mushrooms, wiped
2 tbsp plain flour
2 cups chicken stock
½ cup cream
freshly ground salt & pepper
finely chopped parsley
steamed rice
Heat a little oil and butter in a pot and saut? chicken and bacon until sealed, stirring regularly. Then add onions and mushrooms and toss until well coated. Add flour, mix in well and cook over a low heat for 4-5 mins. Turn up heat and add stock and cream. Mix well, making sure everything is covered, and season (adding more stock if necessary). Bring to the boil, turn heat down and gently simmer for about 25 mins, until onions are cooked. When ready, stir in a good pinch of parsley and serve on steamed rice with a sprinkling of parsley on top.