This recipe is based on the classic French fricassee of chicken that I spent so many years as a student preparing. I've been lucky enough to see authentic ones cooked in France, and the Italian version of the same. A fricassee means floured meat fried and turned into a stew, using the flour as a thickening agent. In this recipe I've bastardized an old original, using individual spring chickens, but you can use a jointed whole chicken.
Nutritional Information - Amount per serving:
- Calories 668kcal
- Carbs 22.6g
- Sugar 13.3g
- Fat 42.3g
- Saturates 12.3g
- Protein 28.6g
This recipe is from:
BUYING SUSTAINABLY SOURCED FISH
Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.
When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.
For further information about sustainably sourced fish, please refer to the useful links below:
Marine Stewardship Council