Quickie Chicken Fricassee
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Pour broth into a large wide saucepan placed over medium-high heat. Add the wine, seasonings and Dijon. Whisk until no lumps of mustard remain. Boil,uncovered, while you quarter carrots lengthwise, then slice into bite-size lengths. Add to the boiling broth.
Clean leeks by slicing off and discarding the root ends and tough dark-green tops. Cut in half lengthwise. Then fan out under running water to wash away any grit. Slice crosswise into 1 inch (2.5 cm) size pieces. Stir into the boiling broth. Adjust heat and boil gently while preparing chicken.
Trim away any visible fat from chicken pieces. Submerge the chicken pieces, bone side up, in the vegetable mixture. Cover and reduce heat to low. Simmer for 20 minutes. Turn chicken pieces. Cover and continue cooking gently for 15 to 25 more minutes or until meat thermometer inserted into the thickest part reads 165°F (74°C). Just before serving, stir sour cream into the vegetable broth mixture. Continue heating until piping hot.
Mound rice or mashed potatoes in shallow bowls. Arrange chicken on top, then spoon on the creamy vegetable mixture. Scatter with parsley if you wish.
|Per 530 g serving||Amount|
|Saturated Fat||4 g|
|Per 530 g serving||% Daily Value|