Chicken Fricassee Print Email

Quick and easy, this low-fat dish is packed with down home flavor.

1 cut up chicken, skinless
-or 2 1/2 pounds skinless chicken legs
* Dry seasoning mix
1 TBS Ghee (clarified butter) or vegetable oil
1/2 cup white wine or vermouth
1/2 onion, chopped
1 Russet Potato, chopped
1 stalk celery, chopped
8 oz green beans, snipped
8 oz baby carrots
2 cups chicken stock (Glace di Poulet preferred)
1 cup water
1 cup low-fat milk or milk
1/4 cup flour

Coat skinless chicken in dry seasoning mix *(3 TBS flour, 1/8 tsp. white pepper, 1/2 tsp. sage, 1/2 tsp. sea salt, 1/2 tsp. cumin, 1/4 tsp. paprika.)

Heat heavy pan and clarified butter or oil. Brown chicken pieces well (if making a double recipe, brown in batches). Deglaze pan with wine and when it is almost gone, add the vegetables, stock and water. Bring to a boil, skim and reduce to a simmer, cover partially and braise slowly until chicken is tender, approx. 45 minutes.

Whisk flour into cold milk and temper into sauce (slowly add hot stock to milk slurry to warm before stirring into pot.) Taste and adjust. Simmer uncovered for at least 10 minutes or until ready to serve, stirring regularly. Serve with warm biscuits or cornbread to sop up the gravy. - Chef Mick Rosacci

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