Chicken Fricassee



4 servings (serving size: 3 ounces chicken, 3/4 cup tomato sauce, and 3 slices polenta)

Recipe from

Cooking Light

Nutritional Information

Calories 386
Caloriesfromfat 23 %
Fat 9.9 g
Satfat 2 g
Monofat 4.9 g
Polyfat 1.8 g
Protein 40.3 g
Carbohydrate 31 g
Fiber 3.8 g
Cholesterol 114 mg
Iron 3.9 mg
Sodium 695 mg
Calcium 64 mg


1/4 cup all-purpose flour
2 chicken breast halves (about 1 pound), skinned
2 chicken drumsticks (about 1/2 pound), skinned
2 chicken thighs (about 1/2 pound), skinned
1 tablespoon olive oil
12 garlic cloves, finely chopped (about 2 tablespoons)
1 1/2 cups dry white wine
1 1/2 cups diced plum tomato
1/4 cup oil-cured olives, pitted
3 tablespoons chopped fresh or 1 tablespoon dried basil
1 tablespoon chopped fresh or 1 teaspoon dried oregano
1 tablespoon tomato paste
1/2 teaspoon salt
1/4 teaspoon pepper
1 (16-ounce) tube polenta, cut into 12 slices
Cooking spray


Place the flour in a shallow dish. Dredge chicken in flour.

Heat the olive oil in a large Dutch oven over medium-high heat. Add the chicken, and cook for 5 minutes, browning chicken on all sides. Remove chicken from pan. Add chopped garlic, and sauté for 2 minutes or until lightly browned. Stir in the wine, scraping pan to loosen browned bits. Add tomato and next 6 ingredients (tomato through pepper); stir well. Return chicken to pan. Cover, reduce heat, and simmer 45 minutes or until chicken is tender.

Preheat broiler. Place the polenta slices on a baking sheet coated with cooking spray, and broil 5 minutes or until lightly browned. Serve chicken and sauce with polenta slices.

Kenneth Wapner,

Cooking Light

January 1998
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