Chicken Fricasee Recipe
For the Fricassee
2 tins of tomatoes
350 ml chicken stock
2 bay leaves
1/4tsp dried chili flakes
2 carrots cut into batons
1 pkt sugar snap peas,
2 stalks celery
For the Marinade
Juice of 1 lemon 3 cloves of garlic crushed 1 tbsp white wine vinegar 1 tbsp Worcestershire sauce pinch of salt 1 tsp thyme 1 tsp black pepper 1/2 tsp allspice 1/4 tsp dried chilli flakes 4 chicken breast
Chop chicken breasts and rub with juice of lemon.
Mix all the marinade ingredients together in plastic food bag, add chicken pieces.
Make sure the pieces are coated fully, tie the bag and leave to marinade in fridge for at least 2 hours.
Check the marinade is coating the chicken from time to time.
Drain off the marinade but keep to one side.
Begin to brown the chicken pieces in a wok, a few pieces at a time, set all the browned chicken aside.
Chop the onions and add to the same pan and leave to soften
Add the tins of tomatoes & cook down to a thick sauce.
Add back the chicken together with chicken stock & the remaining marinade.
Bring back to boil & then simmer until chicken is fully cooked.
Add vegetables (small florets of broccoli, batons of carrots, sugar snap peas, peas, celery or whatever is in the fridge) into the sauce to cook
Serve with basmati rice
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