Better Homes and Gardens/December 2006

Chicken Fricassee
Servings Preparation Time Cooking Time Notes Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6 45 minutes 30 minutes


INGREDIENTS:
2-1/2 to 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks) 1/3 cup all-purpose flour 2 tablespoons olive oil
2 medium carrots, bias-sliced 1/2 inch thick 1 cup pearl onions, peeled 6 cloves garlic, peeled
1/4 cup red wine vinegar 2 cups chicken broth 1 teaspoon dried thyme, crushed
1 pound Yukon gold potatoes, cut into 1-1/2-inch pieces 1 tablespoon snipped fresh parsley (optional)



1 Remove skin from chicken. Sprinkle chicken with salt and ground black pepper. Place flour in a plastic bag. Add chicken pieces to bag, a few at a time, shaking to coat. In a 12-inch skillet, cook chicken in hot oil over medium-high heat for 10 minutes, turning chicken to brown evenly. Remove chicken from skillet.
2 Add carrots and onions to skillet, adding more oil if necessary. Cook and stir for 4 minutes. Add garlic; cook and stir for 1 minute. Add vinegar. Cook, uncovered, about 3 minutes more or until most of the liquid is evaporated, stirring occasionally. Add chicken broth and thyme. Bring mixture to boiling.
3 Add chicken and potatoes to skillet. Return mixture to boiling; reduce heat. Simmer, covered, for 30 to 40 minutes or until chicken is no longer pink (170F for breasts; 180F for thighs and drumsticks); breasts may be done a few minutes before thighs and drumsticks. Spoon cooking juices over chicken and potatoes once or twice during cooking.
5 Transfer chicken and vegetables to a serving platter. Cover and keep warm. For sauce, bring liquid in skillet to boiling; reduce heat. Boil gently, uncovered, until desired consistency. Spoon sauce over chicken and vegetables. If desired, sprinkle chicken and vegetables with parsley.
6 To peel pearl onions, cook in boiling water for 30 seconds; drain. Rinse onions with cold water; drain again. When onions are cool enough to handle, cut a small slice from the root end. Squeeze from the other end to remove the onion from the peel.
7 Use an ovenproof skillet. After adding the chciken and potatoes and returning mixture to boiling in Step 3, cover skillet and place in a 350F oven. Bake for 35 to 45 minutes or until chicken is no longer pink. Transfer chicken and vegetable to a serving platter and prepare sauce in skillet as directed.

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