Snapguide

How to cook susie's chicken fricassee

Cook Susie's Chicken Fricassee

80
STEPS
INGREDIENTS
Melt a knob of butter (oil will do too)

Melt a knob of butter (oil will do too)

Chop the onion quite finely

Chop the onion quite finely

Fry in the butter on medium heat for about 5 minutes until it becomes clear

Fry in the butter on medium heat for about 5 minutes until it becomes clear

Meanwhile chop a courgette into small chunks

Meanwhile chop a courgette into small chunks

If using mushrooms, slice and add them with the courgettes

Fry for another 5-10 minutes until the courgette browns slightly

Fry for another 5-10 minutes until the courgette browns slightly

Tear up some leftover chicken into bit size strips. I always make this with leftovers from a roast.

Tear up some leftover chicken into bit size strips. I always make this with leftovers from a roast.

Stir in the chicken. This doesn't need to cook so go straight to the next step

Stir in the chicken. This doesn't need to cook so go straight to the next step

Measure out 1/2 a pint of milk (full fat or semi skimmed)

Measure out 1/2 a pint of milk (full fat or semi skimmed)

Add a level dessert spoon of cornflour and mix well.

Add a level dessert spoon of cornflour and mix well.

Pour this into the pan and keep stirring....

Pour this into the pan and keep stirring....

It will thicken in a few seconds

It will thicken in a few seconds

Add a tsp of bouillon powder or 1/2 a stockcube, and 1 1/2 dessertspoons of soy sauce. Stir through.

Add a tsp of bouillon powder or 1/2 a stockcube, and 1 1/2 dessertspoons of soy sauce. Stir through.

Add a large handful of frozen peas

Add a large handful of frozen peas

Simmer very low for 5 minutes to cook the peas.

Simmer very low for 5 minutes to cook the peas.

Serve on rice with extra soy sauce on the side

  • Leftover cooked chicken
  • 1.0 Onion
  • 1.0 Courgette (Zucchini)
  • A few mushrooms (optional)
  • A large handful of frozen peas
  • 1/2 pint milk (whole or semi skimmed)
  • 1.0 Dessertspoon of corn flour
  • 1.0tsp Bouillon powder or 1/2 stock cube
  • 1 1/2 dessertspoons soy sauce