A one-dish chicken meal including potatoes and mushrooms? I'm all over it. While I've heard of Chicken Fricasse, I had some reservations about it this recipe because it was in a section of a magazine where retro dishes were remade to be healthier. Sometimes that works. Other times it's not quite as good as what it would've been. I'll call this one of those "other times."
Chicken Fricassee Skillet Dinner
1/2 tsp salt
1/4 tsp freshly ground pepper
1 1/2 to 2 lb. bone-in skinless chicken thighs
1 tbsp olive oil
1 c reduced-sodium chicken broth (from Better Than Bouillon)
12 oz. small new potatoes, unpeeled, quartered (about 2 cups)
8 oz. slicedmixed wild or button mushrooms
3 garlic cloves, minced
1 tbsp chopped fresh thyme or 1 tsp dried
Place flour, salt and pepper in resealable plastic bag; shake to combine. Add chicken thighs one or two at a time; shake to coat lightly after each addition. Remove chicken, reserving any remaining flour in bag.
Heat oil in large deep skillet over medium-high heat until hot. Add chicken; cook 8 minutes or until golden brown, turning once. Place on plate.
1/4 tsp freshly ground pepper
1 1/2 to 2 lb. bone-in skinless chicken thighs
1 tbsp olive oil
1 c reduced-sodium chicken broth (from Better Than Bouillon)
12 oz. small new potatoes, unpeeled, quartered (about 2 cups)
8 oz. sliced
3 garlic cloves, minced
1 tbsp chopped fresh thyme or 1 tsp dried
Place flour, salt and pepper in resealable plastic bag; shake to combine. Add chicken thighs one or two at a time; shake to coat lightly after each addition. Remove chicken, reserving any remaining flour in bag.
Heat oil in large deep skillet over medium-high heat until hot. Add chicken; cook 8 minutes or until golden brown, turning once. Place on plate.
Whisk reserved flour mixture into drippings remaining in skillet; cook 1 minute. Whisk in broth until smooth.
Add potatoes, mushrooms, garlic and thyme. Bring to a boil; boil 2 minutes.
Place chicken on top of vegetables. Reduce heat to medium-low; cover and simmer 15 to 25 minutes or until chicken is no longer pink in center.
Um yeah. While edible, this one didn't do it for me. One thing that would've made a world of difference is leaving the skin on the chicken. That skin would've browned more evenly and offered a nice flavor. What happened instead was the exterior of the meat became tough with blackening on some pieces; worse than that the flour on the flesh that didn't contact the skillet became a bit of a paste.
Flavorwise, the dish was okay. No flavor explosions to be had here. The potatoes and mushrooms were decent. The next time I do chicken fricassee, it'll be the fattening kind like I think it was meant to be.
Cost:
- bone-in skinless chicken thighs: $2.43
- chicken broth: $0.13
- new potatoes: $1.07
- mushrooms: $1.99
- garlic: $0.25
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