|Nutritional Guidelines (per serving)|
Fricassee refers to a cooking method where cut-up meat is sauteed and braised and then served in a sauce. This chicken fricassee is easy to prepare and cook in the slow cooker, and the creamy sauce and vegetables make it a whole meal. Add a salad or starch if you'd like, or serve it in bowls with crusty bread or biscuits on the side.
Boneless chicken breasts are used in this recipe, but feel free to use boneless chicken thighs instead. Add a few extra pieces of chicken to serve six.
- 1 1/2 pounds boneless, skinless chicken breasts (1 1/2 to 2 pounds)
- Salt and freshly ground black pepper to taste
- 3 tablespoons butter
- 2 cloves garlic (minced)
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried tarragon
- 1 medium bay leaf
- 3 to 4 carrots (cut into 2-inch pieces)
- 2 medium onions (halved and thickly sliced)
- 2 large leeks, white part only (washed and chopped, or use 4 green onions)
- 1 1/2 cups frozen peas (thawed)
- 1/2 cup half-and-half (or light cream)
Sprinkle the chicken breasts lightly with salt and freshly ground black pepper; set aside.
In a medium saucepan or skillet over medium heat, melt the butter. Add the garlic and cook, stirring, for 1 minute. Add the flour and cook, stirring, for 2 minutes longer.
Add the chicken broth and cook, stirring, until thickened. Stir in the thyme, tarragon, and bay leaf.
Put the carrot pieces and onions in the slow cooker and then top with the chicken breasts. Sprinkle the leeks over the chicken and then pour the sauce mixture over all.
Cover and cook on low for 5 to 7 hours, or on high for 2 1/2 to 3 hours.
Add the peas, cover, and continue cooking on high for about 15 minutes.
With a slotted spoon, transfer the chicken and vegetables to a serving platter.
Strain the sauce into a medium saucepan. Bring to a simmer. If the sauce is watery, simmer it for a few minutes to reduce slightly and concentrate the flavors. Add the half-and-half to the sauce.
Taste and adjust seasonings. Serve the chicken and vegetables with the sauce.
Variation and Tip
If desired, replace about 1/4 to 1/3 cup of the chicken stock with dry white wine. And if a thicker sauce is desired, blend another tablespoon of flour with an equal amount of cold water until smooth. Stir this mixture into the sauce and cook, stirring, until thickened.