Chicken Fricassee

By cprzybyl

Ingredients

• 8 chicken legs
• 4 cups cremini mushrooms, quartered
• 2 bunches spring onions, quartered
• 2 cups cooked fingerling potatoes, halved
• 2 cups chicken stock
• 1/2 cup all purpose flour
• 1 bunch baby arugula
• 4 tablespoon olive oil

Details

Servings 4
Adapted from cbsnews.com

Preparation

Step 1

Preheat oven to 400�F. Heat a large oven-ready saut�an over high heat with olive oil. Season the chicken legs with salt and pepper on both sides and dust the skin side with flour. Carefully place the chicken legs into the hot oil and let brown on the skin side for about three minutes and then turn over. Place into the oven for 15 minutes or until the juice of the chicken leg is clear when pricked.

Place chicken pan back on a medium heat and add in the spring onions and saut�Deglaze with the chicken stock and add in the mushrooms and reduce the liquid by half. When the liquid is reduced stir in the potatoes and heat them through.

Serve 2 chicken legs per person and top with the mushroom, onion, potato mix and pan sauce that has been created.