Rebecca's Chicken Fricassee

So I got my first Le Creuset the other day they were on sale in Williams and Sonoma I am thrilled with it, the first day I roasted a chicken not just any chicken a little Poulet Rouge. All in all it was a success but a wee bit dry maybe I cooked it too long. You know its funny I can cook elaborate dishes but when it comes to simple roasts I am stuck!

So the next day I made chicken fricassee with the left over chicken, this was one of my favorite dishes as a kid.

Ingredients:

any amount of leftover roast chicken
1 cup of milk
one tablespoon of all purpose flour
one tablespoon butter
a little Italian seasoning
3 cloves of garlic
1/4 of an eggplant chopped
6 mushrooms chopped
one small yellow squash chopped
one small zucchini chopped
1/4 green pepper chopped
1/2 red onion chopped
a little white wine if desired
a handful of snap pea's

Method:

heat some olive oil add the onion and garlic and saute for 3 minutes
then add all the vegetables and saute for 10 minutes until cooked
in a separate pan, head the butter slowly stir in the flour to make a roux then add the milk little by little stirring continuously, to make a white sauce, add some herbs
then mix the sauce with the vegetables and the chicken.

We ate it with rice and steamed vegetables, would also be great with pasta.