Monday, March 12, 2012

Menu Plan Monday

Monday - chicken wrap thingies, stir fry veg
Tuesday - crockpot devilled sausages, potatoes, green veges
Wednesday - crockpot lasagne, salad
Thursday - Chicken fricasee*, potatoes, vege
Friday - Thai green curry, rice
Saturday - Indian Lamb burgers, cucumber raita, eggplant chutney <-- trying out a new recipe from a cookbook I borrowed from the library entitled Stoked
Sunday - Beef and vege soup, rolls

*This is from Countdown's recipe files... this is a new recipe too.  I'll be replacing the cream with evaporated milk and will use boneless chicken thighs.  I'll serve potatoes on the side rather than in the fricasee.

Chicken Fricassee


  • 3 Tbsp Select olive oil
  • 1 large sprig fresh thyme
  • 2 cloves garlic, finely chopped
  • 1 onion, finely chopped
  • 2 carrots, diced
  • 1 stick celery, sliced
  • 1 leek, white part only, thinly sliced
  • 5 rashers rindless bacon, diced 2cm
  • 250g button mushrooms, sliced
  • 6 Macro Free Range chicken thighs skinned and boned, each cut into 3 across the grain of the meat
  • ½ baby waxy potatoes, well scrubbed
  • 4 cups Campbell’s chicken stock
  • 4 Tbsp Homebrand cornflour mixed with 4 Tbsp water
  • 1 cup Homebrand cream
  • Salt to taste
  • Pepper to taste
  • ¼ cup coarsely chopped parsley, plus extra leaves for garnish
  • ½ cup dry white wine
You can use different cuts of chicken for this dish, even a whole chicken cut into pieces.
Servings : 6


Heat the oil over moderate heat in a large wide, deep pan. Add the thyme, garlic, onion, carrot, celery, leek, bacon, and mushrooms. Fry gently, without browning, for about 10 minutes until the onion is soft.

Add the chicken and mix well, letting the chicken colour all over. Add the wine and let it bubble. Add the potatoes and chicken stock. Bring to the boil and simmer for 25 minutes until the chicken is cooked and the potatoes are tender.

Bring back to the boil and stir in the cornflour mixture so that the fricassée thickens. Stir in the cream and bring back to the boil. Taste and season with salt and pepper.

Add the parsley and mix well. Remove from the heat and let it stand for 5 minutes so that the chicken absorbs the sauce.

Serve sprinkled with extra parsley.


  1. I have the Chicken Fricasee to try. When I saw it on tv I thought that might be nice to try and later that week the recipe handout came in the post. I ripped that recipe out and thats on my list to try. Al Browns recipe for the burger looks good. I am quite keen to try that but at the moment we are doing egg free to see if that helps with Mike's skin, roll on the end of March. Where we will know one way or another if we contintue with being egg free.

    1. The egg is just to bind it so if you can think of another way to do that you can still try it :-) I'll let you know what I think of it.