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Old 11-13-2008, 12:43 PM   #1
Ron1YY
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Default Chicken fricassee

Chicken fricassee

makes 4-6 servings

1 lb boneless and skinless chicken, cut into 1 inch cubes
cup all purpose flour
1 tbsp olive oil
1 tbsp butter
1 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
tsp dried tarragon
tsp dried tyme leaves
1 cup chicken broth
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.
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