Chicken Fricassee (French Chicken) | Food Wishes
This is my favorite version of the comforting, classic French dish of chicken, which is browned, and then stewed in a super savory, creamy sauce flavored with mushrooms, and white wine. This is a must-make for any serious home cook. Enjoy!
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How To Make The Best Casserole Stew
Casseroles are easy to mess up without even realising it. In this recipe get the tips you need to perfect it every time to create the perfect texture, sauce and amazing flavour. This casserole recipe is easy, relatively cheap and fun to make. It’s also a fantastic comforting and warming dish that can be eaten all year round. Personally, I never used to like casseroles as a kid until I started cooking professionally and experimenting with different techniques and flavours. You won’t be disappointed with this casserole recipe.
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Serves - 4-6 People
Ingredients -
2 Tbsp (40ml) - Olive Oil
1.4kg (3lbs) - Beef Bolar Roast, Large Diced
70g (2.4oz) - Plain (All Purpose) Flour
3 - Brown (Yellow) Onions, Quartered, Roots Intact
3 - Carrots, Washed & Thickly Sliced
3 - Celery Ribs, Washed & Thickly Sliced
6 - Garlic Cloves, Crushed
5g (0.3oz) - Thyme
1 Cup (250ml) - Red Wine or Beef Stock (See Note Below)
2 1/2 Tbsp (35g) - Concentrated Tomato Paste
2 1/2 Tbsp (50ml) - Balsamic Vinegar
1 Litre (4 Cups) - Beef Stock (See Note Below)
3 - Dried Bay Leaves (Optional)
Seasoning To Taste
Recipe Notes -
Like all my recipes, if any contain alcohol there are always substitutes. For this recipe, the red wine can be substituted with beef stock. There is beef stock already in this recipe but don’t use less due to the fact that it’s being swapped, the initial addition is to deglaze the pan and create a base foundation.
Homemade Beef Stock -
Serving Suggestions -
Garlic Butter Mashed Potato -
Broccoli Cheese Bake -
Potato Dauphinoise -
Crispy Potato Salad -
Coleslaw - (Old Video, Apologies For The Cringe)
Duck Fat Roasted Potatoes -
Steamed Vegetables
Rice
Salad
crockpot beef stew how to make the best beef casserole beef stew casserole recipes
Nigella Lawson's Greek Lamb Stew | Nigella Bites
Nigella teaches us how to make one of her weekend favourites; her hearty Greek lamb stew with pasta.
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Former Royal Chef Reveals Prince Philip's Fave Meal And The Funniest Moments With The Duke
Darren McGrady was the personal chef to Queen Elizabeth II, Prince Philip, Princess Diana, and Princes William and Harry—a family with notoriously specific food needs—for 15 years.
In this limited series, Chef McGrady will walk you through the royals' favorite recipes from his Dallas test kitchen...while spilling all the most glorious royal tea. For our 5th episode, we give to you: His Royal Highness The Prince Philip, The Duke Of Edinburgh. Or, you know, Prince Philip.
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A+ Asparagus - Casserole Queens
Recipe below. Subscribe to Hungry for more tasty recipes and how-to guides:
The long-awaited mushroom and asparagus CASSEROLE from the Casserole Queens!
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How to Bake It in Hollywood with Ashley Adams:
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Grill This with Nathan Lippy:
Casserole Queens with Sandy Pollock and Crystal Cook:
Midnight Munchies with the Brothers Green:
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A+ Asparagus
2 pounds fresh asparagus
7 tablespoons unsalted butter
2 shallots, minced
2 garlic cloves, minced
1 12 ounce jar marinated artichoke hearts, drained and rinsed
1 pound baby bella mushrooms, sliced thick
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup Ritz cracker crumbs
Cooking spray
2 tablespoons flour
1 3/4 cup heavy cream
1/4 teaspoon cayenne
1 teaspoon smoked paprika
2 cups grated cheddar cheese
Pre-heat oven to 350 degrees.
Hold the asparagus spear with both hands, about two inches from the tip and the end, gently bend the asparagus until it snaps. It will break at the point where the stem is too tough to be enjoyable, discard the stem. Repeat with remaining asparagus. Cook asparagus in boiling water until crisp tender, 2 to 3 minutes. Drain and set aside.
Melt 3 tablespoons of the butter in a medium sauté pan set over medium-high heat. Add the shallots and garlic, and sauté until soft, about 5 minutes. Add the artichoke hearts and mushrooms, and cook until tender, about 10 minutes. Season with half the salt and black pepper. Set aside.
Melt 2 tablespoons of butter and add to a small bowl. Add the cracker crumbs and stir well. Evenly distribute 3/4 of the crumbs into a 9x13 inch casserole dish that has been greased with cooking spray. Spoon the artichoke mixture over top of crumbs and follow with asparagus.
Melt the remaining 2 tablespoons of butter in a saucepan over medium heat. Add the flour and cook until it turns light brown and forms a paste. Slowly whisk in the heavy cream, cayenne, smoked paprika, and remaining salt and black pepper. Cook, stirring often, until a thick sauce is made, about 10 minutes. Pour the sauce over the vegetables and sprinkle with cheese and remaining cracker crumbs. Bake for 30 minutes or until sauce is bubbly and cheese is melted.
Serves 8
Former Royal Chef Reveals King Charles' Fave Meal And What It Was Like Cooking For Him + Diana
Darren McGrady was the personal chef to Queen Elizabeth II, Prince Philip, Princess Diana, and Princes William and Harry—a family with notoriously specific food needs—for 15 years.
In this limited series, Chef McGrady will walk you through the royals' favorite recipes from his Dallas test kitchen...while spilling all the most glorious royal tea. For our 6th episode, we give to you: His Royal Highness King Charles III.
Full story:
Follow Darren McGrady on Instagram:
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