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 1/8 in thick
2 large carrots, peeled and cut into 2 in pieces
3 zucchini, cut in 2 inch length
3 tbsp butter, divided
1 (3 to 4 lbs) chicken, cut into serving pieces
3 cups chicken broth
1/4 cup chopped parsley
6 Idaho potatoes, about 3 lbs, peeled, cut into large chunks
1-1/2 cup shredded Jarlsberg cheese, divided
*You may want to use favorite chicken parts
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Directions: |
Directions:Heat 2 tbs olive oil in large skillet; add onions, mushrooms, carrots & zucchini.
Saute stirring frequently, about 5 minutes.
Remove veggies from skillet and set aside.
In same skillet, heat 2 tbsp butter & remaining 1 tbsp olive oil.
Remove excess fat from chicken & some of the skins.
Sprinkle with sat and pepper.
Brown chicken in small batches until golden.
Remove chicken from skillet.
Slowly pour chicken broth chicken broth into skillet, scraping up any brown bits; bring to a boil.
Return chicken to skillet, add parsley.
Bring to boil again & reduce heat, cover, and cook 30 minutes.
Meanwhile, cook potatoes till tender, drain and mash in large bowl
Add 1 cup cheese into potatoes.
Place chicken in large over-proof casserole.
Add reserved veggies and sauce from skillet.If sauce is thin, cook over high heat til reduced somewhat, then add to casserole.
Spread potato-cheese mixture over top.
Sprinkle remaining 1/2 cup cheese.
Cover and bake 20 to 25 minutes or until chicken is cooked and potato is crusty.
Serve with warm cornbread. |
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Number Of
Servings: |
Number Of
Servings:6-8 servings |
Personal
Notes: |
Personal
Notes: Very good
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