Chicken Fricassee

The original recipe was from a Hungarian Cookbook. I enjoy a lot of spices so I altered it to get more flavor.

Chicken Fricassee
Chicken Fricassee

PREP TIME

15

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

Ingredients

  • 12

    Chicken Thighs

  • 1

    Large Onion, finely chopped

  • 1

    Bell Pepper, finely chopped

  • 4

    Stalks of Celery, finely chopped

  • 1

    Tbsp. Garlic, minced

  • 1

    Tbsp. Parsley, minced

  • 1

    Tbsp. Basil, minced

  • 2

    Cups Chicken Broth

  • 2

    Tsp. Salt

  • 1

    Tsp. Pepper

  • 2

    Tbsp. Butter

  • 2

    Tbsp. Flour

Directions

Add 2 Cups of chicken broth to a large Dutch oven and bring to a boil. Reduce heat to medium and add chicken thighs and onion; cook for 30 minutes. Remove chicken and let cool. Add bell pepper, celery, garlic, parsley, basil, salt and pepper. Remove chicken from the bone and chop; set aside. In a small skillet and butter and flour. Cook for 2 or 3 minutes; do not let brown. Add a little chicken broth and blend well. Add this to the chicken broth and spices. This will begin to thicken. Add chopped chicken and cook until thick and bubbly. If it does not thicken enough for you; add 1 Tbsp. cornstarch mixed with a little water to your pot and stir. I serve over bowtie pasta

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