Garlic Chicken Fricassee Recipe
Ingredients
| 1 (3-pound) broiler-fryer, cut up and skinned | ||
| Ground black pepper | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Dried thyme | 1 Teaspoon | |
| Vegetable cooking spray | ||
| Vegetable oil | 1 Teaspoon | |
| Onions | 12 Small | |
| 3 cups canned no-salt-added chicken broth, undiluted and divided | ||
| 1 cup Chablis or other dry white wine | ||
| 1 pound small fresh mushrooms, sliced | ||
| Garlic | 2 Teaspoon, minced | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| 1 cup nonfat sour cream alternative | ||
| Ground white pepper | 1/4 Teaspoon | |
| Salt | 1/8 Teaspoon | |
| Parsley | 1 Tablespoon, minced | |
Directions
Sprinkle chicken with 1/2 teaspoon pepper, 1/4 teaspoon salt, and thyme.
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
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
Chef
