Here is my absolute favorite "go-to" recipe for an easy company dinner. I like to serve it with a nice green salad (I have a favorite that also includes mandarin oranges, and is a nice complement to the savory chicken) and some good bread. It is guaranteed yummy.
[FONT=Tahoma, sans-serif]CHICKEN FRICASSEE[/FONT]
[FONT=Tahoma, sans-serif]2 and ½ – 3 pounds meaty chicken parts (I usually use 4-5 thighs, 4-5 drumsticks and one full breast, cut into fourths)[/FONT]
[FONT=Tahoma, sans-serif]1/3 cup all purpose flour[/FONT]
[FONT=Tahoma, sans-serif]2 TBS olive oil[/FONT]
[FONT=Tahoma, sans-serif]2 medium carrots, bias-sliced ½ inch thick[/FONT]
[FONT=Tahoma, sans-serif]1 cup pearl onions, or chunked white onion[/FONT]
[FONT=Tahoma, sans-serif]6 cloves garlic, peeled[/FONT]
[FONT=Tahoma, sans-serif]¼ cup red wine vinegar[/FONT]
[FONT=Tahoma, sans-serif]2 cups chicken broth[/FONT]
[FONT=Tahoma, sans-serif]1 tsp dried thyme, crushed[/FONT]
[FONT=Tahoma, sans-serif]1 pound Yukon Gold potatoes, or small boiling potatoes[/FONT]
[FONT=Tahoma, sans-serif]1 TBS snipped fresh parsley (garnish)[/FONT]
- [FONT=Tahoma, sans-serif]Remove skin from chicken. Sprinkle chicken with salt and pepper. Place flour in a bag and add chicken pieces to bag, a few at a time, shaking to coat. In a dutch oven or large, deep cast iron skillet, brown chicken in hot oil over medium high heat for about ten minutes – you may have to do this in batches. Remove from pan.[/FONT]
- [FONT=Tahoma, sans-serif]Add carrots and onions to skillet, adding more oil if needed. Cook and stir for 4-5 minutes. Add garlic and cook and stir for one more minute. Add vinegar. Cook, uncovered, for about 3 minutes more or until most of the liquid is evaporated, stirring occasionally. Add chicken broth and thyme. Bring mixture to boil.[/FONT]
- [FONT=Tahoma, sans-serif]Add chicken and potatoes to skillet. Return mixture to boil, reduce heat. Simmer, covered, for 45-50 minutes. Spoon cooking juices over chicken and potatoes once or twice during cooking. [/FONT]
- [FONT=Tahoma, sans-serif]When done, you may want to transfer chicken to a serving platter and reduce the sauce a bit for serving...it is pretty garnished with parsley.[/FONT]
[FONT=Tahoma, sans-serif]NOTE: You may also finish this dish in a 350F oven for the same period of time.[/FONT]