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    Fricassee of Chicken and Vegetables

    Source of Recipe


    3 1/2 pounds chicken, cut into pieces
    salt and pepper, to taste
    1 tablespoon vegetable or canola oil
    2 tablespoons butter or margarine
    2 cloves garlic, minced
    2 1/2 tablespoons all-purpose flour
    2 cups chicken broth
    1 teaspoon dried thyme, crumbled
    1/2 teaspoon dried tarragon, crumbled
    4 carrots, peeled and cut into 2 inch pieces
    2 yellow onions, chopped
    1 large bay leaf
    1/2 cup half-and-half
    10 oz pkg frozen green peas, thawed

    Rinse chicken and pat dry. Discard giblets and neck or reserve for
    other use. Season chicken with salt and pepper. In a large skillet,
    brown chicken in oil over medium-high heat until golden, about 5
    minutes per side. Transfer chicken to a slow cooker.

    Add butter to same skillet and reduce heat to low. Add garlic and
    saute for 2 minutes. Stir in flour and cook for 1 minute. Whisk in
    stock. Stir in thyme and tarragon.

    Add carrots, onions, and leeks to the slow cooker. Pour stock
    mixture over all. Add bay leaf. Do not stir. Cover and cook on Low
    for 6 to 8 hours or on High for 2 1/4 to 2 3/4 hours. If cooking
    on High, stir once during last half hour of cooking.

    If cooking on Low, change setting to High. Stir in half-and-half
    and green peas. Cover and cook for another 15 minutes, until peas
    are heated through. 5. To serve, discard bay leaf. Arrange chicken
    and vegetables on a serving platter and spoon sauce over top.




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