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

Recipe by Oxmoor House May 2002

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Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

  • 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.

  • 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.

Source

Christmas with Southern Living 2002