Chicken Fricassee Recipe
Ingredients
| Vegetable oil | 1 Tablespoon | |
| 1 chicken, cut into serving pieces and skinned | ||
| 8 small white onions, peeled 8 cloves garlic | ||
| Low sodium chicken broth | 1 Cup (16 tbs) | |
| 2 tablespoons bourbon or orange juice | ||
| Dried tarragon | 1/2 Teaspoon, crumbled | |
| Nonstick cooking spray | ||
| 2 medium size carrots, peeled and sliced | ||
| 1/2 inch thick | ||
| Mushrooms | 6 Ounce, quartered | |
| Lemon juice | 2 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| Low fat plain yogurt | 1/2 Cup (16 tbs) | |
Directions
Heat the vegetable oil in a heavy 12 inch skillet over moderate heat.
Add the chicken and cook, turning occasionally, until no longer pink on the outside about 5 minutes.
Using a slotted spoon, transfer the chicken to a bowl.
In the same skillet, cook the onions and garlic until soft about 5 minutes.
Add the chicken broth, bourbon, and tarragon to the skillet, and cook, uncovered, for 2 minutes.
Return the chicken to the skillet, cover, and simmer for 10 minutes.
Transfer the breasts to a platter and cook the remaining chicken 15 minutes longer or until fork tender.
Meanwhile, coat a heavy 10 inch skillet with the cooking spray and set over moderate heat for 30 seconds; add the carrots and mushrooms and cook, uncovered, until the mushrooms are lightly colored 4 to 5 minutes.
Add the vegetables to the chicken mixture along with the lemon juice, pepper, and chicken breasts; bring just to serving temperature about 5 minutes.
Stir in the yogurt and heat (do not boil) 1 minute longer.
Add the chicken and cook, turning occasionally, until no longer pink on the outside about 5 minutes.
Using a slotted spoon, transfer the chicken to a bowl.
In the same skillet, cook the onions and garlic until soft about 5 minutes.
Add the chicken broth, bourbon, and tarragon to the skillet, and cook, uncovered, for 2 minutes.
Return the chicken to the skillet, cover, and simmer for 10 minutes.
Transfer the breasts to a platter and cook the remaining chicken 15 minutes longer or until fork tender.
Meanwhile, coat a heavy 10 inch skillet with the cooking spray and set over moderate heat for 30 seconds; add the carrots and mushrooms and cook, uncovered, until the mushrooms are lightly colored 4 to 5 minutes.
Add the vegetables to the chicken mixture along with the lemon juice, pepper, and chicken breasts; bring just to serving temperature about 5 minutes.
Stir in the yogurt and heat (do not boil) 1 minute longer.
Chef
