Chicken Fricassee With Rosemary
Chicken Fricassee With Rosemary
Photo © Diana RattrayThis comforting chicken fricassee is prepared with a simple combination of ingredients, and it makes a great-tasting, satisfying meal. Serve the chicken with mashed potatoes or a rice dish, along with a salad or side vegetable. If you don't have fresh rosemary, feel free to use sprigs of thyme or a teaspoon of dried leaf thyme or a poultry herb combination.
Use chicken leg quarters, split breasts, thighs, or a combination of pieces.
Cook Time: 55 minutes
Total Time: 55 minutes
Yield: Serves 4
Chicken Fricassee With Rosemary
Ingredients:
- 3 pounds chicken pieces, bone in
- salt and freshly ground black pepper
- 3 tablespoons butter, divided
- 1 large onion, quartered and sliced
- 4 cloves garlic, crushed
- 1 cup dry white wine
- 1 cup chicken broth
- 3 to 4 sprigs of rosemary
Preparation:
Heat the oven to 375°.
Melt 2 tablespoons of butter in a large Dutch oven or deep heavy skillet over medium heat. Add the chicken pieces and sprinkle with salt and pepper. Brown the chicken, turning to brown both sides. Remove to a plate and set aside.
Melt the remaining butter in the pan. Add the onions and cook, stirring, for about 2 minutes. Add the garlic and cook, stirring, for another minute. Add the chicken back to the pot, spooning some of the onion mixture over them. Add the wine and chicken broth. Tuck the rosemary around the chicken pieces.
Cover and bake the chicken for 30 minutes. Remove the cover and continue cooking for 15 minutes, or until the chicken is cooked through*.
Serves 4.
* By
southernfood.about.com
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