Chicken Fricassee Recipe

Name: Chicken Fricassee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole 3-pound chicken, cut into 10 pieces; Kosher salt and freshly ground pepper; 1 tablespoon expeller-pressed peanut oil; 1 cup onion, small dice; 1/2 cup red bell pepper, small dice; 3 tablespoons fresh garlic, minced; 1 tablespoon dried oregano; 1 tablespoon dried thyme; 1 tablespoon cumin, crushed; 2 teaspoons paprika; 2 bay leaves; 16 ounces crushed tomatoes; 2/3 cup green olives, halved; 1/2 tablespoon capers, minced; 2 tablespoons hot pepper of your liking, minced

Servings: persons

1 whole 3-pound chicken, cut into 10 pieces
Kosher salt and freshly ground pepper
1 tablespoon expeller-pressed peanut oil
1 cup onion, small dice
1/2 cup red bell pepper, small dice
3 tablespoons fresh garlic, minced
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon cumin, crushed
2 teaspoons paprika
2 bay leaves
16 ounces crushed tomatoes
2/3 cup green olives, halved
1/2 tablespoon capers, minced
2 tablespoons hot pepper of your liking, minced

1
Season the chicken with salt and pepper.
2
Place a large heavy bottomed pot over medium high heat. Add the peanut oil and swirl it around in the pan to coat the bottom. When the oil is hot add the chicken skin side down and brown it deeply on all sides. Adjust the heat as necessary to avoid scorching the oil.
3
Once the chicken is caramelized remove it to a plate. Add the onions, pepper and garlic to the pan. Sweat the vegetables until they just become tender then add the dried spices. Stir the spices into the vegetables and let them toast until they become fragrant. Add the tomato and a cup of water. Season the sauce with a pinch of salt and a few grinds of pepper reminding yourself that the olives and capers are salty so don't season with a heavy hand. Taste and make adjustments.
4
Add the chicken back to the broth and then bring the whole thing to a boil. Reduce the heat to a simmer. Cook until the chicken is just tender. If you plan to strip the meat from the bones remove it and place it on the same plate you used before. While it is cooling let the sauce reduce until it becomes unctuous.
5
Cook your rice according to the instructions on the bag or box or however it works best for you.
6
Add the pulled chicken (or chicken pieces) back to the reduced sauce. Add the olives, capers and any hot peppers your might want to add. Taste and add more salt if needed. Warm through and serve with rice.

170

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 whole 3-pound chicken, cut into 10 pieces, Kosher salt and freshly ground pepper, 1 tablespoon expeller-pressed peanut oil, 1 cup onion, small dice, and more.

Yes, Chicken Fricassee falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Fricassee

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