Fricassee Of Chicken With Winter Vegetables Recipe - Cooking Index
Fricassee Of Chicken With Winter Vegetables Recipe - Cooking Index
| 6 | Chicken thighs - skin, bones removed (large) | |
| 3 tablespoons | 45ml | Olive oil |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 3 cups | 711ml | Leeks, well washed, in 1/2" thick rounds |
| 2 cups | 220g / 7.8oz | Carrots, scrubbed, in 1/4" thick |
| Diagonal cuts | ||
| 1 1/2 cups | 165g / 5.8oz | Fennel or celery, in thick crosswise-cut |
| Slices | ||
| 1 1/2 cups | 355ml | Parsnips or turnips, in 1/2" dice |
| 1 cup | 237ml | Sliced crimini or button mushrooms |
| 1 tablespoon | 15ml | Slivered garlic |
| 1/8 teaspoon | 0.6ml | Crushed red pepper flakes - or to taste |
| 2 teaspoons | 10ml | Oregano leaf |
| 1 teaspoon | 5ml | Bay leaf (large) |
| 1 teaspoon | 5ml | Fennel seed |
| 1 cup | 237ml | Dry white wine |
| 3 cups | 711ml | Rich chicken stock |
| 1 cup | 237ml | Red or white waxy potato - (3/4 lb) - cut thick julienne (large) |
| 1 cup | 146g / 5.1oz | Diced, seeded, fresh or drained, canned |
| Tomatoes | ||
| 1 cup | 146g / 5.1oz | Coarsely-chopped swiss chard or spinach |
| Chopped fresh parsley - for garnish | ||
| Grated lemon zest - for garnish |
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.
Source:
THE JOHN ASH SHOW with John Ash - From the TV FOOD NETWORK - (Show # JA-9763 broadcast 03-01-1997) - Downloaded from their Web-Site - http://www.foodtv.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.