Chicken Fricassee

Yield: 4 servings (serving size: 3 ounces chicken, 3/4 cup tomato sauce, and 3 slices polenta)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 386
  • Calories from fat: 23%
  • Fat: 9.9g
  • Saturated fat: 2g
  • Monounsaturated fat: 4.9g
  • Polyunsaturated fat: 1.8g
  • Protein: 40.3g
  • Carbohydrate: 31g
  • Fiber: 3.8g
  • Cholesterol: 114mg
  • Iron: 3.9mg
  • Sodium: 695mg
  • Calcium: 64mg

Ingredients

  • 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

Preparation

  1. Place the flour in a shallow dish. Dredge chicken in flour.
  2. 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.
  3. 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.
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