Chicken fricassée - a2 Milk™

Chicken fricassée

Fricassée is a French classic that's wholesome and simple

Preparation: 15 mins

Difficulty: Medium

Cooking Time: 20 mins

Serving: 1


  • 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


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.

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