- 500 g chicken fillet
- 2 pcs. raw sausage
- 5 sprigs of spring onion, chopped
- 1 onion, chopped
- 1 teaspoon oil
- 1 tea cup flour
- 8 glasses of water
- 5 celery stalks, chopped
- 1 tablespoon melange chicken seasoning
- 2 teaspoons of red pepper
- 1 teaspoon s alt
- 1 teaspoon black pepper
- 1 teaspoon garlic granules
Saute the chicken and sausages in a pan for about 5 minutes. Remove the meat from the pan. In the same fat, add both types of onion. Fry lightly until soft and set aside.
To make the fricassee sauce in a small casserole pan, mix the oil and flour over very low heat. Stir until the mixture is homogeneous and begins to caramelize. When the liquid starts to reduce, remove from heat and set aside.
In a large pot, pour the 8 cups of water. Add the chicken, sausage, onion mixture, celery, spices and garlic to the pot. Let everything boil on medium heat for about 20 minutes. Then add the stock and stir the mixture. It will look like soup at first.
After it boils, lower the heat and let it simmer covered for about 2 hours. Stir periodically. When the dish starts to thicken, remove from heat and serve hot.