We love this (me & DH). Like pot roast except made with chicken. It ends up being so delicious one wants to sop all the gravy/ juices up with good bread. I made this last evening and we still had some of Richard's wonderful Potato Rolls in the freezer so I thawed and refreshed in the oven. The leftovers of the Fricassee will be even better than the first night. This recipe is really old but I added a touch of chipotle powder to it to zip it up a bit. successful addition. My grandmother and mother made this dish. I have made it for probably 45 years too! Try it and see why.
CHICKEN FRICASSEE (serves 4)
A simple, hearty meal-in-a-bowl.
1 large chicken, cut up ( I usually use 5 lb skinned bone-in thighs)
3/4 cup flour
1 tsp each salt, garlic powder
1 T pepper
1 tsp chipotle powder
4 T oil
4 C chicken broth
1 C dry red wine
2 onions, quartered
3 carrots, peeled and chunked
2 stalks celery, cut in 1" chunks
3 potatoes, peeled and quartered
3 cloves of garlic, 1 T rosemary, 1 T basil or oregano
Dredge chicken in mixture of flour, garlic powder, chipotle, 1 tsp pepper, and salt. Save rest of flour mixture. Brown in oil in large pot (at least 6 quarts). Add rest of ingredients. Cover and simmer for 1 hour. Chicken should fall off bones.
In a separate pan, ladle 1 cup of the liquid. Add in the remaining flour mixture and cook over medium heat for 5 minutes, stirring constantly. Ladle in 2 C liquid a little at a time, stirring constantly. Pour all back into the large pot, stir and cook for another 10 minutes to thicken into gravy. Adjust seasonings. Serve like stew, in a bowl.
CHICKEN FRICASSEE (serves 4)
A simple, hearty meal-in-a-bowl.
1 large chicken, cut up ( I usually use 5 lb skinned bone-in thighs)
3/4 cup flour
1 tsp each salt, garlic powder
1 T pepper
1 tsp chipotle powder
4 T oil
4 C chicken broth
1 C dry red wine
2 onions, quartered
3 carrots, peeled and chunked
2 stalks celery, cut in 1" chunks
3 potatoes, peeled and quartered
3 cloves of garlic, 1 T rosemary, 1 T basil or oregano
Dredge chicken in mixture of flour, garlic powder, chipotle, 1 tsp pepper, and salt. Save rest of flour mixture. Brown in oil in large pot (at least 6 quarts). Add rest of ingredients. Cover and simmer for 1 hour. Chicken should fall off bones.
In a separate pan, ladle 1 cup of the liquid. Add in the remaining flour mixture and cook over medium heat for 5 minutes, stirring constantly. Ladle in 2 C liquid a little at a time, stirring constantly. Pour all back into the large pot, stir and cook for another 10 minutes to thicken into gravy. Adjust seasonings. Serve like stew, in a bowl.