- Recipes Home
- Interest Groups
Garlic Chicken Fricassee Recipe
|Broiler fryer chicken||3 Pound, cut up and skinned (1 Piece)|
|Ground black pepper||1⁄2 Teaspoon|
|Dried thyme||1 Teaspoon|
|Vegetable cooking spray||1 Tablespoon|
|Vegetable oil||1 Teaspoon|
|Boiling onions||12 Small|
|Canned no-salt-added chicken broth||3 Cup (48 tbs), undiluted and divided|
|Chablis/Dry white wine||1 Cup (16 tbs)|
|Mushrooms||1 Pound, sliced|
|Minced garlic||2 Teaspoon|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Non-fat sour cream alternative||1 Cup (16 tbs)|
|Ground white pepper||1⁄4 Teaspoon|
|Minced parsley||1 Tablespoon|
Serving size: Complete recipe
Calories 4100 Calories from Fat 2033
% Daily Value*
Total Fat 230 g354.2%
Saturated Fat 63 g314.9%
Trans Fat 0 g
Cholesterol 1020.5 mg
Sodium 2428.4 mg101.2%
Total Carbohydrates 161 g53.6%
Dietary Fiber 19 g76%
Sugars 44.5 g
Protein 313 g625.7%
Vitamin A 67.5% Vitamin C 96.1%
Calcium 38% Iron 139.5%
*Based on a 2000 Calorie diet
Coat a Dutch oven with cooking spray; add oil.
Place over medium heat until hot.
Add chicken and onions; cook until chicken is browned on all sides.
Remove chicken, and set aside.
Add 2 3/4 cups chicken broth and wine to pan; bring to a boil.
Cover, reduce heat and simmer 15 minutes.
Return chicken to pan; cover and simmer 10 minutes.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add mushrooms, and saute until tender.
Add garlic, and saute 1 minute.
Combine remaining 1/4 cup broth and flour, stirring with a wire whisk until smooth.
Gradually add to chicken mixture, stirring well.
Stir in mushroom mixture, sour cream, white pepper, and 1/8 teaspoon salt.
Cook over low heat 5 minutes or until thoroughly heated, stirring frequently.
Sprinkle with parsley