A sort of fricassee

PennyAuthorPenny
00

ShareTweetSaveShare

Yields4 Servings

 Leftover cooked chicken
 2 Sliced inions
 2 Peppers sliced
 Asparagus bunch or 2 cut into 3’s
 1 Punnet cherry tomatoes
 Sliced garlic
 Salt
 Pepper
 Creme fraiche
 A little oil or frylight

1

Heat the oil in a large pan

2

Add the onions and start to soften them . Now add in the garlic as the aromas release add in the sliced peppers

3

Cook for 5-10 minutes . Add in the asparagus and cook for 3 or4 minutes . Add a splash of water to help steam .
Add in the tomatoes and cooked chicken

4

Once the chicken has heated through and the tomatoes just starting to pop stir through the seasoning and creme fraiche

5

Let it bubble for a minute or 2

6

Serve topped with chopped parsley

Category

Ingredients

 Leftover cooked chicken
 2 Sliced inions
 2 Peppers sliced
 Asparagus bunch or 2 cut into 3’s
 1 Punnet cherry tomatoes
 Sliced garlic
 Salt
 Pepper
 Creme fraiche
 A little oil or frylight

Directions

1

Heat the oil in a large pan

2

Add the onions and start to soften them . Now add in the garlic as the aromas release add in the sliced peppers

3

Cook for 5-10 minutes . Add in the asparagus and cook for 3 or4 minutes . Add a splash of water to help steam .
Add in the tomatoes and cooked chicken

4

Once the chicken has heated through and the tomatoes just starting to pop stir through the seasoning and creme fraiche

5

Let it bubble for a minute or 2

6

Serve topped with chopped parsley

A sort of fricassee

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.