Fricasseed Chicken

Chicken Recipes 'To-Go'

Chicken And Herbs Recipes

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Ingredients:

2 chickens, 3 1/2-to-4 lb each cut u, p, -=or=- chicken
1 salt
1 freshly ground black pepper
3 tbsp unsalted butter or margarine
2 large onions peeled and roughly diced
2 large carrots, coarsely chopped
1 celery stalk, roughly sliced
4 bay leaves
6 sprigs fresh thyme, -=or=- dried thyme
3 tbsp flour
3 cup chicken stock or low-sodium chicken, broth
3 cup milk
1/8 tsp ground nutmeg

Instructions:

PREHEAT OVEN TO 375F. Rinse the chicken pieces dry, pat dry and
sprinkle with salt and pepper. Melt the butter over low heat in a
large covered casserole dish or Dutch oven on top of the stove. Add
the chicken pieces and cook on all sides without browning, about 7
minutes. The chicken should not be crowded, so perform this operation
in batches, if necessary. Remove pieces to a plate as they are done.
When all chicken is done, add the onions, carrots, celery, bay leaves
and thyme and cook about 5 minutes. Sprinkle the flour over the
vegetables and cook, stirring for 30 seconds. Add the stock, milk and
nutmeg. Increase heat to high, cover and bring to a boil. Replace the
thighs and drumsticks, cover and place casserole in the oven for 25
minutes. Add the reserved breasts and cook for another 15 minutes.
Remove the casserole from the oven, remove the chicken pieces from
the casserole and set them aside. Strain the sauce through a fine
sieve and discard onions, carrots, celery and herbs. Keep the chicken
pieces warm in the turned-off oven while finishing the sauce. Place
strained sauce in a medium saucepan over medium heat and cook until
stewing liquid is thick enough to cling to a wooden spoon. To serve,
arrange the chicken in a serving casserole or on a deep serving
platter and ladle the sauce over it. Accompany the fricassee with
noodles or rice pilaf. Refrigerate the meat and sauce separately for
up to 3 days. Freeze the meat and sauce separately in 2 batches for
up to 3 months. Makes 2 Batches, Serving 3 to 4 Each

Servings: 8

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Chicken is ideal
for weight loss
and dieting

Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.

Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.

"We were not satisfied with the qualities which nature gave to poultry; art stepped in and, under the pretext of improving fowls, has made martyrs of them." Jean-Anthelme Brillat-Savarin (1755-1826)