(Singapore) - Here’s another dish that Vergel prepared for my baby shower, called Chicken Fricassee. It might also be your first time to hear the word “Fricassee” but I’m sure you’ve eaten this type of dish before. It simply means cooking the meat (or fish) in white sauce without browning it. This is best served with plain boiled rice or potatoes.

The original recipe was taken from Cook’s Bible, and Vergel modified the ingredients’ measurements from 4 to15 servings to accommodate our guests.

Number of Servings: 15
Preparation and Cooking time: 90 minutes


  • 4 tbsp plain flour
  • 15 chicken drumsticks (or boneless breast/thigh parts cut into cubes)
  • 4 tbsp sunflower or corn oil
  • 25 baby onions
  • 8 garlic cloves, crushed
  • 4 cups chicken stock
  • 8 carrots, diced
  • 8 celery stalks, diced
  • 500 g frozen peas
  • 3 yellow pepper, deseeded and diced
  • 8 cups button mushrooms, sliced
  • 460 ml low-fat natural yogurt
  • 10 tbsp chopped fresh parsley
  • salt and white pepper



  • Spread out the flour on a dish and season with salt and pepper. Coat the chicken with flour using your hands.
  • Heat the oil in a large saucepan. Add the onions and garlic and cook over a low heat, stirring occasionally, for 5 minutes. Add the chicken and stir until the chicken begins to color.
  • Gradually stir in the stock, then add the carrots, celery and peas. Bring to the boil, then reduce the heat, cover and simmer for 10 minutes. Add the yellow pepper and the mushrooms, cover and simmer for 10 more minutes.
  • Stir in the yogurt and chopped parsley and season to taste with salt and pepper. Cook for 5-7 minutes, or until heated through, then put in a dish and serve.