Chicken Fricassee Recipe
I am sure you wouldn't mind getting hooked to this Chicken Fricassee recipe. I have a weakness for Chicken, thus I prepare this recipe often. Chicken Fricassee served as Main Dish is the best food to pep me up. You will fall head over heels in love with this easy and delectable Chicken Fricassee recipe as soon as you try it!
Ingredients
1 tablespoon vegetable oil
1 chicken, cut into serving pieces and skinned
8 small white onions, peeled 8 cloves garlic
1 cup low sodium chicken broth
2 tablespoons bourbon or orange juice
1/2 teaspoon dried tarragon, crumbled
Nonstick cooking spray
2 medium size carrots, peeled and sliced
1/2 inch thick
6 ounces mushrooms, quartered
2 teaspoons lemon juice
1/4 teaspoon black pepper
1/2 cup plain low fat yogurt
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.
