Chicken Fricassee

3 Reviews
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4 servings (serving size: 3 ounces chicken, 3/4 cup tomato sauce, and 3 slices polenta)
By Kenneth Wapner
January 1998
RECIPE BY Cooking Light

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

Nutritional Information

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

How to Make It

Step 1

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

Step 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.

Step 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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Ratings & Reviews

ftcollinsco's Review

demopo
November 20, 2011
This is easy and really tasty. Be sure to serve a crusty bread because the sauce is great. I added shaved parmesan and black pepper to the polenta rounds. Everybody loved it.

avivaleah's Review

avivaleah
January 09, 2010
We thought this dish was very good, but were not blown over by it. I doubled the sauce ingredients since I had about 5 1/2 pounds of chicken. I wasn't sure if I should have tripled the sauce since I almost tripled the chicken, but I found that doubling the sauce was sufficient. Used a lot of garlic though!

demopo's Review

ftcollinsco
February 28, 2009
This is our favorite CL recipe, and we go through a lot of them! One key is to add ALL the garlic, even more. We have made this with boneless thighs, let is simmer for a long time, and my husband loved it even better.