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Chicken Fricassee

Yield 6 servings
Serve this saucy fricassee over rice or noodles to savor the yummy juices.


  • 1 large sweet onion, coarsely chopped
  • 1 (8-ounce) package small fresh mushrooms
  • 2 garlic cloves, sliced
  • 3 tablespoons olive oil
  • 1 1/2 pounds small red potatoes
  • 2 cups baby carrots or 4 medium carrots, cut into 2
  • 2 teaspoons poultry seasoning
  • 2 1/2 teaspoons salt, divided
  • 1 teaspoon pepper, divided
  • 3 skinned and boned chicken breast halves
  • 3 skinned and boned chicken thighs
  • 1 tablespoon olive oil
  • 1/2 cup dry white wine
  • 2 teaspoons all-purpose flour
  • 1 tablespoon water
  • 1 1/2 cups fresh or frozen sweet green peas
  • Hot cooked rice

How to Make It

  1. Cook onion, mushrooms, and garlic in 3 tablespoons hot oil in a large skillet over medium-high heat 10 minutes, stirring often.

  2. Peel a strip around each potato with a vegetable peeler, if desired. Place potatoes in a 4 1/2-quart electric slow cooker. Add carrots; sprinkle with poultry seasoning and 1 1/2 teaspoons salt. Stir well.

  3. Sprinkle remaining 1 teaspoon salt and 1/2 teaspoon pepper over chicken. Brown chicken in large skillet in 1 tablespoon oil. Remove chicken from skillet and place, browned side up, over vegetables in slow cooker.

  4. Add wine to skillet, and cook 2 minutes, stirring to loosen particles from bottom of skillet. Pour wine over chicken. Sprinkle with remaining 1/2 teaspoon pepper. Cover and cook on HIGH 1 hour. Reduce to LOW, and cook 6 hours.

  5. Combine flour and water, stirring until smooth. Add flour mixture and peas to slow cooker; stir gently. Cover and cook on LOW 5 more minutes. Serve fricassee over rice or noodles.

Christmas with Southern Living 2002