Good Roast Chicken Left Overs

Chicken fricassée/ À la king/ À la forestière

This is retro cooking customising a basic chicken fricassée to create the 70s imitation-French sauced chicken dish of your choice. It’s also a great way to use up a leftover roast chicken – provided there’s enough meat left on it. But for this posh version, to feed six, you could start from scratch with a whole roast chicken.. If you want to do chicken à la king (with green peppers and, if you want, mushrooms) or forestière (with just the mushrooms), cook the sliced vegetables first by sautéeing them in a little butter for a few minutes until tender (and, in the case of the mushrooms, starting to colour a little), then set aside.

  • Meat from one whole roast chicken, cut into thick strips
  • 50g butter (plus extra for sweating mushrooms or peppers)
  • 30g flour
  • 500ml hot, strong chicken stock (made from the chicken carcass)
  • ½ tsp sweet paprika, plus extra to garnish
  • 1 tsp English mustard
  • A small glass of white wine
  • Salt and freshly ground pepper
  • A dash of cream

Optional extras:

For chicken à la forestière

  • 200g button mushrooms, sliced

For chicken à la king

  • 2 large green peppers, sliced and pitted (seeds removed)

Sauce first:

  1. Melt the butter in a large saucepan over a medium heat.
  2. Add the flour and mix to make a smooth roux.
  3. Gradually add the hot stock, whisking well to create a thick, smooth sauce.
  4. Add the paprika, mustard and wine, and bring up to a gentle simmer for just a minute or two.
  5. Season to taste, adding more paprika or mustard if necessary.

And finish:

  1. Stir in the cold chicken and let the whole thing simmer away for another minute or two, until the chicken is thoroughly heated through.
  2. Now stir in the cooked mushrooms or peppers, if you’re using them
  3. Stir in the cream, and heat through for a minute or two more.

Serve piping hot, with plain white rice, a light dusting of paprika over the top and a sprig of parsley on the side.


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