Gary completes the dish of Fricassee of Chicken with Summer Vegetables by creating a delicious sauce from the casserole dish.
There’s nothing more satisfying than using ingredients that are bursting with flavour. Gary Rhodes Complete Cookery Year is a celebration of the fact that food always tastes better when it’s in season and shows us how to choose and use the very best home produce for delicious recipes all year round.
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because these take anything from about 10 even up to 15 minutes depending on their size and these ones are quite large we can then bring that up to the simmer and we'll put a little touch of salt in with them as well now the quantities I've got here for four people there's about a hundred grams of the broad beans there's about a hundred grams also of the fresh peas and I've just taken eight Spears of asparagus and as for the carrots I've just got about a dozen here so about three carrot seeds which is plenty now another flavor I'm going to add to this is going to be fresh almonds this is the almond and it has this lovely sort of green velvet case that surrounds well surrounds the shell if you just cut around and then we can begin to cut away this green now look at that order color as well it really doesn't look quite something now you're only going to need a dozen or so for this particular recipe now if you can't get hold of these really don't worry about it as far as this recipe is concerned because of course you can buy the flaked almonds we all know and just lightly toast those and sprinkle them on top now you'll notice here that is quite a hard shell now we're going to crack that open now look what we have here there is the almond that's just going to slide out wonderfully now this still has a skin attached to it I would always suggest that these should be blanched in boiling water it's going to help take the skin off and it's also a little bit safer to use than that once it's being blanched and I think it's time to put the carrots on because I know that chicken will be almost ready some water on top just enough to cover its plenty there and we're also going to add to that just a little knob of butter touch of salt and to even help their already sweet flavour I'm going to put just a little pinch of castor sugar in the pan as well now once these come up to the simmer you're talking literally just a few minutes let's have a look at this chicken while that's cooking now the carcass we won't need at all so we can lift those pieces out and as for the chicken we just lift all of these pieces out you can see as well that they've hardly shrunk at all in their cooking it's really just been a nice soft gentle simmer and you'll notice as well we've still retained that lovely color and let's pop a lid on top so we can retain all of that heat and just keep them warm now the stock we're going to turn into a sauce now this is where I get a little bit extravagant I suppose because I'm going to be adding some cream to this and you can use whipping cream or double cream but literally for this quantity here there's only going to be a hundred and fifty milliliters going into that pot that's just a quarter of a pint and we're just going to bring that up to the simmer again just leave that for a few minutes so we make sure that the flavors are all working together before we just strain it through a sieve and the sauce is made there's one other flavor I'm going to add to this if you just add a squeeze of lemon juice to this you'll suddenly find that the white wine has become a little bit more lively chicken flavors become more lively with it now I'm going to add these onions now they're cooked – the carrots now the reason for that is remember I put that little hint of sugar in this water as well so this will help sweeten up the onions a little bit now I'm just increasing the heat there because I want that stock to do is just reduce a little bit as it reduces it becomes a little bit more powerful so let's pop in our broad beans all those wonderful summer vegetables and it's also season B's now the sauce let's quickly strain this off and then we're gonna put the dish together it's just about finished I must make sure we're going to squeeze out all of that flavor we're ready to put the dish together we can just start to spoon some of these into the bowl chicken is still piping hot