Notice: Undefined index: HTTP_ACCEPT_ENCODING in /home/cookingindex/public_html/includes/dbconnect.php on line 6
Fricassee Of Chicken With Winter Vegetables Recipe - Cooking Index

Cooking Index - Cooking Recipes & IdeasFricassee Of Chicken With Winter Vegetables Recipe - Cooking Index

Fricassee Of Chicken With Winter Vegetables

Type: Chicken, Poultry, Vegetables
Courses: Main Course
Serves: 6 people

Recipe Ingredients

6   Chicken thighs - skin, bones removed (large)
3 tablespoons 45mlOlive oil
  Salt - to taste
  Freshly-ground black pepper - to taste
3 cups 711mlLeeks, well washed, in 1/2" thick rounds
2 cups 220g / 7.8ozCarrots, scrubbed, in 1/4" thick
  Diagonal cuts
1 1/2 cups 165g / 5.8ozFennel or celery, in thick crosswise-cut
1 1/2 cups 355mlParsnips or turnips, in 1/2" dice
1 cup 237mlSliced crimini or button mushrooms
1 tablespoon 15mlSlivered garlic
1/8 teaspoon 0.6mlCrushed red pepper flakes - or to taste
2 teaspoons 10mlOregano leaf
1 teaspoon 5mlBay leaf (large)
1 teaspoon 5mlFennel seed
1 cup 237mlDry white wine
3 cups 711mlRich chicken stock
1 cup 237mlRed or white waxy potato - (3/4 lb) - cut thick julienne (large)
1 cup 146g / 5.1ozDiced, seeded, fresh or drained, canned
1 cup 146g / 5.1ozCoarsely-chopped swiss chard or spinach
  Chopped fresh parsley - for garnish
  Grated lemon zest - for garnish

Recipe Instructions

In a large casserole, saute the chicken in two tablespoons of olive oil until lightly browned on all sides. Season well with salt and pepper. Remove chicken and set aside.

Discard fat in casserole and add the leeks, carrots, fennel, parsnips, mushrooms and garlic with remaining 1 tablespoon oil and saute over moderate heat until lightly colored. Add the pepper flakes, oregano, bay leaf, fennel seed, wine and stock and bring to a simmer. Add reserved chicken thighs pushing them down into vegetable mixture. Cover and simmer for 10 minutes. Add potatoes, tomatoes and chard and cover and simmer 8 to 10 minutes more or until potatoes are just tender.

Serve in warm wide-rim soup plates with a sprinkling of chopped fresh parsley and grated lemon zest if desired.

This recipe yields 6 servings.

Recommended wine: This is a hearty dish that would go well with either a rich barrel-fermented and aged Chardonnay or a lower tannin red like Pinot Noir or Merlot.

THE JOHN ASH SHOW with John Ash - From the TV FOOD NETWORK - (Show # JA-9763 broadcast 03-01-1997) - Downloaded from their Web-Site -


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.