Ready in 50 minutes
Try this Fricassee of Chicken with Winter Vegetables recipe, or contribute your own.
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
ashleyelizabethjimenez 2y agoTasted a little like chicken soup. Very good. Left to simmer much longer than recommend - made it that much better
egreil 3y agoThis is tasty, but I liked it better once I shredded the chicken in the broth etc. Mine wasn't seasoned enough, but that's my fault, not the recipe. I also had to cook everything about twice as long as recommended, even though I made half the recipe.
hapirosie2 3y agoNice
leannsanford 7y agovery tasty and I had to make it with water. Will be even better when I don't forget the stock.
stevemur 10y ago[I made edits to this recipe.]
cajuntoast 10y agoThis seemed like a great way to use vegetables in the winter! It is also tasty. It's not the prettiest dish but is the perfect thing to keep you warm in the winter.