John Myers
Chicken Fricassee (wheat-free, Lactose-free)
The perfect chicken fricassee (wheat-free, lactose-free) recipe with a picture and simple step-by-step instructions.
- 3 piece Chicken thighs
- 1 bunch Soup greens
- 1 Onions
- 1 Bay leaf
- 1 Clove
- 25 g Lactose-Free butter
- 30 g Spelled flour type 630
- 1 Glass Spag
- 1 kl. Can Peas
- 4 tablespoon White wine
- 1 teaspoon Sugar
- 1 Salt
- 1 Pepper
- 1 Worcester sauce
- Bring 1 1/2 liters of water to a boil in a large saucepan. Add the chicken thighs, soup greens, onion, clove, bay leaf and 1 1/2 teaspoons of salt to the saucepan. Cover the whole thing with a lid and simmer for about 1 hour.
- Take the chicken thighs out of the pot and let them cool down a little. Pour the broth through a sieve and measure out 500 ml of the broth. Remove the chicken from the skin and bones. Chop the carrots from the soup greens as well. For the sauce, melt the butter and gradually add the flour while stirring with a whisk. There were no lumps on that either. Next, pour in the 500 ml broth while stirring. Add white wine, sugar, lemon juice, spaghetti, peas, chicken and carrots to the sauce. Season to taste with salt, pepper and Worcestershire sauce.
- Tip 3: Rice tastes very good as a side dish.
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