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Posts Tagged ‘food’

Judy’s recipe for Chicken Fricassee … PRimage recommend!

Saturday, July 23rd, 2011

This is a fantastic and yummy recipe – which is so easy to cook – and is sure to please everyone. I do hope you like it as much as we do!

Serves 4: Ingredients

• 4 large chicken fillets or one 3lb chicken jointed and cut into portions

• 2 tablespoons butter + 2 tablespoons olive oil

• 2 tablespoons flour

• 1 large cup dry white wine – ideally Chablis

• 3 smallish cups chicken stock

• 8 oz small button mushrooms and 2 carrots finely julienned

• 16 small white onions and half a bell pepper, finely sliced

• Bouquet garni and finely chopped fresh tarragon, parsley and thyme

• Salt and ground pepper to taste

• 1 tsp lemon juice and 2 finely chopped plump garlic cloves

• 1 tsp sugar

• 8 tablespoons heavy cream

• 2 tablespoons chopped parsley to garnish


• Heat the oil and butter in a flameproof casserole dish.

• Add chicken pieces and brown on all sides. (This is to sear them)

• Sprinkle with the flour, coating them all over. Add one chopped garlic clove

• Cook gently over a low heat for a few minutes.

• Pour in the wine and bring to the boil.

• Slowly add the chicken broth.

• Bring to the boil, and then reduce the heat to simmering point.

• Add the bouquet garni and herbs and season to taste.

• Simmer gently for about 45 minutes until chicken is tender – half-way through cooking, add extra wine/stock if needed

• In a separate pan, heat the remaining butter and cook the mushrooms and the finely chopped bell pepper and garlic clove with the lemon juice until they are golden brown.

• Put the mushrooms, garlic and pepper slices in a warm bowl and set aside. Drain some of the buttery veggie juices from the cooking pan into the bowl

• Add the onions, thin strips of carrot, water and sugar, to the pan mix well and simmer until tender.

• Strain and add the onions/carrot strips into the bowl with the mushrooms/peppers.

• When the chicken is cooked, transfer to a warm serving dish and keep to one side.

• Add the vegetable juices from the pan (too nice to throw away- gives a good flavour!) to the casserole dish and bring to the boil stirring frequently.

• When the sauce is reduced, whisk the cream in and cook for about 2 minutes.

• Finally, add the mushrooms and onions and cook for a further 2 minutes.

• Taste it at this stage and season to your liking.

• Pour the sauce over the chicken, sprinkle with chopped parsley and serve!

Have mashed potatoes or rice, plus green veggie to accompany

Obesity epidemic in the US ….

Thursday, June 30th, 2011

PRimage keep up to speed on a wide range of areas for our clients – and healthcare issues are always on our monitoring radar.  Obesity is a big problem in the UK (excuse the pun) … but just look at this infographic with the depressing reality across the pond ….