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Chicken Fricassee

Southern.Crockpot's picture
Ingredients
  Sweet onion 1 Large, coarsely chopped
  Small fresh mushrooms 8 Ounce (1 Package)
  Garlic 2 Clove (10 gm), sliced
  Olive oil 3 Tablespoon
  Small red potatoes 1 1⁄2 Pound
  Baby carrots/4 medium carrots 2 Cup (32 tbs) (Cut Into 2 Inch Pieces)
  Poultry seasoning 2 Teaspoon
  Salt 2 1⁄2 Teaspoon, divided
  Pepper 1 Teaspoon, divided
  Skinned boned chicken breast halves 3
  Skinned boned chicken thighs 3
  Olive oil 1 Tablespoon
  Dry white wine 1⁄2 Cup (8 tbs)
  All purpose flour 2 Teaspoon
  Water 1 Tablespoon
  Sweet green peas 1 1⁄2 Cup (24 tbs) (Fresh Or Frozen)
  Hot cooked rice 1 Cup (16 tbs)
Directions

Cook onion, mushrooms, and garlic in 3 tablespoons hot oil in a large skillet over medium-high heat 10 minutes, stirring often.
Peel a strip around each potato with a vegetable peeler, if desired.
Place potatoes in a 4 1/2-quart electric slow cooker.
Add carrots; sprinkle with poultry seasoning and 1 1/2 teaspoons salt.
Stir well.
Sprinkle remaining 1 teaspoon salt and 1/2 teaspoon pepper over chicken.
Brown chicken in large skillet in 1 tablespoon oil.
Remove chicken from skillet and place, browned side up, over vegetables in slow cooker.
Add wine to skillet, and cook 2 minutes, stirring to loosen particles from bottom of skillet.
Pour wine over chicken.
Sprinkle with remaining 1/2 teaspoon pepper.
Cover and cook on HIGH 1 hour.
Reduce to LOW, and cook 6 hours.
Combine flour and water, stirring until smooth.
Add flour mixture and peas to slow cooker; stir gently.
Cover and cook on LOW 5 more minutes.
Serve fricassee over rice or noodles.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Method: 
Stewed
Occasion: 
Christmas
Ingredient: 
Chicken
Preparation Time: 
5 Minutes

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