Fricassee of Chicken with Winter Vegetables

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Fricassee of Chicken with Winter Vegetables Ingredients

6 large Chicken Thighs, skined &	1 large Bay Leaf
3 tablespoons Olive Oil	1 teaspoon Fennel Seed
Salt And Freshly Ground	1 cup Dry White Wine
3 cups Leeks, Well Washed, cut in	3 cups Rich Chicken Stock
2 cups Carrots, Scrubbed, cut	1 large Red Or White Waxy Potato,
1 1/2 cups Fennel Or Celery,, cut thick	1 cup Fresh Tomatoes*, diced,
1 1/2 cups Parsnips Or Turnips, cut in	1 cup Coarsely Chopped Swiss Chard
1 cup Sliced Crimini Or Button	GARNISH
1 tablespoon Slivered Garlic	Chopped Fresh Parsley
1/8 teaspoon Crushed Red Pepper Flakes,	Grated Lemon Zest
2 teaspoons Oregano Leaf

Instructions for Fricassee of Chicken with Winter Vegetables

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. Wine recommendation: This is a hearty dish that would go well with either a rich barrelfermented and aged Chardonnay or a lower tannin red like Pinot Noir or Merlot.

Suggested Wine: Pinot Noir, Merlot, Chardonnay

NOTES : *May substitute canned diced tomatoes--drained

Main Ingredient: ChickenCuisine: American

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