Yesterday I made my very own version of chicken fricassee which I hope you will enjoy, too!
400g chicken, diced
300ml extra thick double cream, or alternatively 300ml heavy cream
1 jar white asparagus (Green Giant @ 190g) or alternatively fresh asparagus
150g mushrooms (fresh or from the can)
1 tsp curry powder
1 tsp vegetable stock (optional)
Xanthan gum (optional)
Brown off the chicken and pepper it to your liking.
Lower the heat and add the cream, the asparagus, mushrooms and parsley.
Season with the curry powder, the vegetable stock and salt.
Simmer until the chicken is done, and add the parsley.
If you find the sauce too thin, use some Xanthan gum to thicken the sauce.
© Cook, Little Pot, Cook - 2017