Chicken Fricassee

15 portions

Qty	Unit	Ingredient	Preparation
90	g	MAGGI Gluten Free Crème of Chicken Soup Mix
40	g	MAGGI Natural Mashed Potato
600	mL	cold water
300	mL	cream	soaked, cooked
20	mL	olive oil	diced
20	g	butter
2		onions	sliced
2		cloves garlic	crushed
1.5	kg	chicken thigh fillet	diced
400	g	button mushrooms,	sliced
1		sprig rosemary or thyme
150	g	green peas	frozen

Mix 100mL of water with MAGGI Gluten Free Crème of Chicken Soup Mix to form a slurry. Set aside.
In a saucepan add the remaining water and bring to boil. Reduce heat to a simmer, add slurry and whisk till combined, add cream and bring to the boil.
Meanwhile, place olive oil and butter in a saucepan with sliced onions and cook on a low heat without colour for 7 minutes.
Add garlic and chicken and cook for a further 5 minutes.
Add chicken soup, mushrooms and herbs. Put a lid on and cook gently over a low heat, stirring occasionally for 15-20 minutes.
Add peas and thicken by gently whisking in the MAGGI Mashed Potato. Cook for 3 minutes.

Tip: Try this recipe with MAGGI Gluten Free Mushroom Flavoured Soup Mix

Nutritional Panel
	Per Serve
Energy (kJ)	1195
Energy (Cal)	285
Protein (g)	20
Fat (g)	18
Saturated Fat (g)	8
Carbohydrate (g)	8
Sugars (g)	3
Sodium (mg)	295
Potassium (mg)	535
Calcium (mg)	30

*Analysis performed using FoodWorks 8 Professional edition.

High in protein
Gluten free**

**GF: The soup mix and ingredients selected in this recipe are gluten free. It’s always important to check the label and ensure the ingredients you are using contain no gluten.