Tuesday, October 23, 2012

Easy Chicken Fricassee

Don’t be intimidated by the name—this is simple to make and delicious. I saw a recipe for this traditional French stew in the October issue of Martha Stewart Living. The directions and the ingredients list were pretty extensive and not conducive to a weeknight meal. Following is my streamlined version. We enjoyed our stew with a buttered, toasted baguette and yummy brussels sprouts. Egg noodles or rice on the side would also be delicious. Enjoy!

Easy Chicken Fricassee
1 onion, chopped
2 carrots, chopped
8 oz. baby portobello or white mushrooms, quartered
1 Tbsp. olive oil
Salt and pepper
2 garlic cloves, minced
1 lb. chicken breast, cut into chunks
2 tsp. herbs de provence
2 tsp. dried tarragon
2 Tbsp. all-purpose flour
1/4 cup white wine
1 (32-oz.) carton chicken broth
1/4 cup heavy cream
Zest and juice from 1 lemon

1. Sauté onion and next 2 ingredients in hot oil for 10 minutes or until vegetables soften. Season with salt and pepper, and add in garlic. Cook 1 more minute. Add in chicken, and cook, stirring often, for 5 minutes or until chicken is almost done. Stir in herbs de Provence and tarragon; sprinkle with flour. Cook, stirring often, 1 minute. Gradually add in white wine and chicken broth, stirring constantly. Cook for 10 minutes or until mixture begins to thicken. Stir in cream, lemon zest, and lemon juice. Cook for 5 more minutes. Serve immediately.

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