Fricassee of Chicken with Winter Vegetables

Fricassee of Chicken with Winter Vegetables

Ready in 45 minutes
6 review(s) averaging 3. 100% would make again

Top-ranked recipe named "Fricassee of Chicken with Winter Vegetables"

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Try this Fricassee of Chicken with Winter Vegetables recipe, or contribute your own. "Wine" and "White wine" are two tags used to describe Fricassee of Chicken with Winter Vegetables.

"This 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."

- cajuntoast

Ingredients

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6 large Chicken Thighs, skined
3 tablespoons olive oil
Salt
3 cups Leeks; Well Washed, cut
2 cups Carrots; Scrubbed, cut
1 1/2 cups Fennel; Or Celery, cut thick
1 1/2 cups Parsnips; Or Turnips, cut
1 cup Crimini mushrooms; Sliced, Or Button
1 tablespoon Garlic; Slivered
1/8 teaspoon Red Pepper Flakes; Crushed
2 teaspoons Oregano Leaf
1 large Bay leaf
1 teaspoon Fennel Seed
1 cup Dry white wine
3 cups Rich Chicken Stock
1 large Red potato; Or White Waxy Potato
1 cup Fresh Tomatoes *; diced
1 cup Swiss Chard; Coarsely Chopped
GARNISH
Chopped fresh parsley
Lemon Zest; Grated

Original recipe makes 6

Servings  

Preparation

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

Calories Per Serving: 249 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Tasted a little like chicken soup. Very good. Left to simmer much longer than recommend - made it that much better
ashleyelizabethjimenez 7 months ago
This 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.
egreil 1 year ago
Nice
hapirosie2 2 years ago
very tasty and I had to make it with water. Will be even better when I don't forget the stock.
leannsanford 6 years ago
[I made edits to this recipe.]
stevemur 8 years ago
This 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.
cajuntoast 8 years ago
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