Not Your Grandma's Fricassee Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 tbsp olive oil, divided
1 medium onion, diced
8 oz white mushrooms, sliced ⅛ in thick
2 large carrots, peeled & cut into 2 inch pieces
3 zucchini, cut imto 2 inch lengths
3 tbsp butter, divided
1 (3 to 4 lb) chicken, cut into serving pieces*
3 cup chicken broth
1/4 cup chopped parsley
6 Idaho potatoes, about 3 lbs, peeled & cut into large chunks
1 ½ cup shredded cheese
*you may want to use ypur favorite chicken parts
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Directions: |
Directions:Heat 2 tbsp olive oil in large skillet.
Add onions, mushrooms, carrots & zucchini.
Saute, stirring frequently abput 5 minutes.
Remove veggies from skillet & set aside.
In same skillet, heat 2 tbsp butter & 1 tbsp olive oil.
Remove excess fat from chicken & some of the skin.
Sprinkle with salt and pepper.
Brown chicken in small batches until golden.
Remove chicken from skillet.
Slowly pour broth into skillet, scraping up any brown bits; bring to a boil.
Return chicken to skillet and add parsley.
Bring to a boil again, reduce heat, cover and cook 30 minutes.
Meanwhile, cook potatoes until tender, drain & mash.
In a large bowl, stir 1 cup cheese into potatoes.
Place chicken in large ovenproff casserole.
Add reserved veg & sauce from skillet. If sauce is thin, cook over high heat until reduced somewhat, then add to casserole.
Spread potatoes & cheese mixture over top.
Spread remaining 1/2 cup cheese.
Continue baking 20 to 25 minutes or until chicken is cooked and potato is crusty.
Serve with warm cornbread.
(Mom did not have the initial baking time or the oven temp on her recipe) |
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Number Of
Servings: |
Number Of
Servings:6 to 8 servings |
Personal
Notes: |
Personal
Notes: Very good
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