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Calico Chicken Fricassee

  Broiler fryer 1 , cut up
  Carrots 1 Pound, diagonally cut
  Onion 1 Large, chopped
  Sliced celery 1 Cup (16 tbs)
  Hot water 1 Cup (16 tbs)
  Instant chicken broth/1 teaspoon granulated chicken bouillon 1 Tablespoon
  Salt 2 Teaspoon
  Sage 1 Teaspoon, crumbled
  Frozen peas 1 Cup (16 tbs)
  Flour 2 Tablespoon
  Skim milk 1⁄2 Cup (8 tbs)
  Chopped parsley 2 Tablespoon

Place chicken pieces skin side down in a large skillet over very low heat. (Do not add fat.)
Cook until chicken is a rich brown on skin side, about 10 minutes; turn and brown on other side.
Add carrots, onion and celery to skillet; toss to coat with drippings from chicken.
Cook and stir 10 minutes.
Add hot water, instant chicken broth, salt and sage; mix well; return chicken; cover; simmer 10 minutes; add peas, simmer another 10 minutes, or until chicken and vegetables are tender.
Remove chicken; keep warm.
Mix flour and skim milk to a smooth paste in a small bowl; stir into vegetables; heat to bubbling, stirring constantly.
Cook 1 minute, or until thickened and bubbly.
Stir in parsley; spoon onto serving dish; top with chicken.

Recipe Summary

Difficulty Level: 
Side Dish

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Calico Chicken Fricassee Recipe