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chicken fricassee

(3 ratings)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

This recipe was given to me by my cooking instructor in 1968.

(3 ratings)
yield 6 servings
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For chicken fricassee

  • 2 pkg
    chicken pieces
  • salt and pepper
  • flour
  • 2 Tbsp
    butter
  • 2 Tbsp
    cooking oil
  • 2 lg
    onions, chopped
  • 2 clove
    garlic, minced
  • 1 1/2 c
    mushrooms, sliced
  • 2
    tomatoes, peeled and diced
  • 1/4 lb
    ground beef, cooked, scrambled
  • 1 tsp
    tomato paste
  • 1/2 tsp
    meat glaze(from pan of cooked beef)
  • 1/2 c
    dry white wine
  • 2 c
    good chicken stock
  • 2 tsp
    potato flour or corn starch
  • 1 tsp
    apricot jam

How To Make chicken fricassee

  • 1
    Season chicken with salt and pepper. Dredge in flour and shake off excess. Sauté slowly in butter and oil until golden brown. Remove chickens from pan and place in a casserole. Pour out most of the oil leaving approximately 2 Tablespoons. Add onions and sauté several minutes. Add garlic and mushrooms and sauté a few minutes more. Add tomatoes and beef. Stir and add tomato paste and meat glaze and mix thoroughly. Pour in wine, chicken broth, and potato flour; simmer a few minutes and add jam. Correct seasoning with salt about 1 teaspoon and pepper. Serve over rice or noodles or biscuits.
  • 2
    Meat Glaze; scraping from skillet with a little broth or wine from scrambling the ground beef.
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