On the menu tonight we have chicken fricassee. We have made this many times before and it is a standard meal for us. With a side of mashed potatoes it is a great meal for an at home dinner.

Step 1: Ingredients

To make the chicken fricassee you will need:

275 g Shredded chicken (half a medium sized cooked chicken)
1/2 onion
1/4 Teaspoon paprika
A sprig of rosemary
1/4 Teaspoon thyme
A few storks of Italian parsley
1 1/2 cups Water

1 1/2 onions
50 g Butter
1 Teaspoon Garlic
3 Tablespoons flour
3 carrots
3 stalks celery
1 Cup Milk
1 Cup peas
Salt and Pepper to taste

Step 2: Chicken Stock

Take the skin off the shredded chicken and put the chicken in the fridge for a little while. Put the chicken skin in a pot along with the 1/2 onion, paprika, thyme, rosemary, and water. Boil for 10 minutes then grind it up with a stick blender or food processor. Continue to cook it until it's reduced down to one cup.

Step 3: Frying

Chop up the carrots, celery and onion then set aside.

In a frying pan melt the butter and add the onions and garlic. When the onions become translucent add the flour to the mix.

Step 4: Vegetables

When you have added the flour to the onions and given it a bit of a stir around it is time to add the carrots and celery. Give it another stir then add the milk, cover with a lid and let it cook for 10 minutes.

Step 5: Adding the Stock

After 10 minutes of cooking it is time to use the stock that we made earlier. Just pour it into the frying pan and put the lid on again. Leave it for another 10 minutes or until the vegetables are cooked.

Step 6: Final Ingredients

Once the veggies are cooked it's time to add the last ingredients, frozen peas, chicken and parsley, plus salt and pepper to taste. Give it a good stir and make sure it's hot and then you're ready to serve.