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Chicken Fricassee

A fricassee is a meat dish (usually chicken) that has been sautéed in butter and cooked with vegetables and red wine to create a thick, chunky stew.

Prep Time 
Cook Time 
Total Time 
Servings 
8

Ingredients 

8 to 11 (3-1/2 pounds) Gold'n Plump® Bone-In Chicken Thighs
1 tablespoon olive oil
12 new potatoes, quartered
1 package (10 ounces) frozen pearl onions
6 cloves garlic, minced
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (15 ounces) fat-free, low-sodium chicken broth
1 cup dry red wine
1 package (8 ounces) mushrooms, sliced
6 carrots, cut into 2-inch pieces
1/4 cup fresh flat-leaf parsley, minced for garnish

Instructions 

Preheat oven to 375°F.

Remove and discard chicken skin.

Heat oil in large roasting pan (about 16”x12”x3”) over medium-high heat. Add chicken; cook for 6 minutes. Turn chicken; cook for 6 more minutes or until lightly browned. Transfer chicken to plate.

Add potatoes, onions, and garlic to pan. Cook over medium-high heat for 5 to 6 minutes or until onion is slightly browned. Sprinkle with flour, salt, and pepper. Cook for 2 minutes, gradually adding chicken broth and wine. Continue to cook, stirring constantly, for 3 to 4 minutes or until mixture has slightly thickened.

Return chicken to pan, turning to coat with sauce. Surround chicken with mushrooms and carrots.

Bake for 1 to 1-1/4 hours or until chicken is thoroughly cooked.

Garnish servings with parsley.

Variations 

Curly-leaf parsley may be substituted for the flat-leaf variety. Apple juice may be substituted for red wine.

Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.

Primary Product 
Possible Substitutions 
Cuisine 
  • Serving Size
    • Servings 
      8
  • PER SERVING
    • Calories 
      314
    • Calories from Fat 
      20%
    • Total Fat 
      7g
    • Saturated Fat 
      2g
    • Total Carbohydrate 
      27g
    • Protein 
      30g
    • Sugars 
      5g
    • Cholesterol 
      106mg
    • Dietary Fiber 
      4g
    • Sodium 
      299mg
  • DAILY VALUE
    • Vitamin A 
      232%
    • Vitamin C 
      26%
    • Calcium 
      5%
    • Iron 
      17%
  • DIETARY EXCHANGES
    • Starch/Bread 
      1.5
    • Fat 
      1
    • Vegetable 
      2
    • Lean Meat 
      3.5
    • Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
Cooking Method 
Recipe Source