Chicken fricassee
 

Chicken fricassee

makes 4-6 servings

1 ¼ lb boneless and skinless chicken, cut into 1 inch cubes
¼ cup all purpose flour
1 tbsp olive oil
1 tbsp butter
1 ½ medium onion, slivered
1 medium diced carrot
1 sm clove garlic thinly sliced
1 tbsp lemon juice
2 - 8 oz cans of diced tomatoes or 4 medium fresh tomatoes diced
½ tsp dried tarragon
½ tsp dried tyme leaves
1 cup chicken broth
¼ cup dry white wine


dust meat with flour or put flour in a tight closing bag, add stew meat and shake. Take out of bag and shake off excess flour.
Heat oil and butter in a large sauce pan. Saute chicken in small batches until lightly browned. Remove and add more oil and butter as needed.
In same pan saute onion, carrots for 5 minutes, stir in garlic and herbs.
Toss lemon juice over meat and add vegetables, tomatoes, broth and wine. Bring to a simmer, cover and cook for 45 minutes.