Fricassee of Chicken with Winter Vegetables

Fricassee of Chicken with Winter Vegetables

Fricassee of Chicken with Winter Vegetables

September 16, 2018
: 6 servings

By:

Ingredients
  • 6 large chicken thighs, skin and bones removed
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and black pepper to taste
  • 3 cups leeks, well washed and cut in 1/2-inch thick rounds
  • 2 cups carrots, scrubbed and cut on diagonal
  • 1/4-inch thick 1 1/2 cups fennel or celery cut in thick slices crosswise
  • 1 1/2 cups parsnips or turnips cut in 1/2-inch dice
  • 1 cup sliced crimini or button mushrooms
  • 1 tablespoon slivered garlic
  • 1/8 teaspoon crushed red pepper flakes (or to taste)
  • 2 teaspoons dried oregano
  • 1 whole bay leaf
  • 1 teaspoon fennel seed
  • 1 cup dry white wine
  • 3 cups rich chicken stock
  • 1 large (3/4-pound) red or white potato cut in thick julienne
  • 1 cup diced seeded fresh or drained canned tomatoes
  • 1 cup coarsely chopped Swiss chard or spinach
  • Garnish: chopped fresh parsley and grated lemon zest
Directions
  • Step 1 In a large casserole, sauté the chicken in two tablespoons of olive oil until lightly browned on all sides.
  • Step 2 Season well with salt and pepper.
  • Step 3 Remove chicken and set aside.
  • Step 4 Discard fat in casserole and add the leeks, carrots, fennel, parsnips, mushrooms and garlic with remaining 1-tablespoon oil and sauté over moderate heat until lightly colored.
  • Step 5 Add the pepper flakes, oregano, bay leaf, fennel seed, wine and stock and bring to a simmer.
  • Step 6 Add reserved chicken thighs pushing them down into vegetable mixture.
  • Step 7 Cover and simmer for 10 minutes.
  • Step 8 Add potatoes, tomatoes and chard and cover and simmer 8 to 10 minutes more or until potatoes are just tender.
  • Step 9 Serve in warm wide rim soup plates with a sprinkling of chopped fresh parsley and grated lemon zest if desired.

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