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Chicken Fricassee |
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Serves: 6 PREP: 10 MIN * COOK: 1 1/2 HR * 6 SERVINGS1/4 c margarine or butter 3 to 3 1/2 lb cut-up broiler-fryer chickens 2 c water 2 medium carrots, sliced (1 cup) 1 medium onion, chopped (1/2 cup) 1 tsp salt 1/2 tsp dried thyme 2 whole cloves 1 dried bay leaf 3 tbs all purpose flour 1/2 c milk or water 1/8 tsp pepper Parsley Dumplings: 1 1/4 c all purpose flour 2 tbs chopped fresh parsley 2 tsp baking powder 1/2 tsp salt 3 tbs margarine or butter 2/3 c milk Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is!
Melt margarine in Dutch oven or 12-inch skillet over medium-high heat. Cook chicken in margarine 15 to 20 minutes or until brown on all sides. Drain margarine from Dutch oven. Stir water, carrots, onion, salt, thyme, cloves and bay leaf into chicken. Heat to boiling; reduce heat. Cover and simmer 40 to 50 minutes or until chicken is no longer pink when centers of thickest pieces are cut. Prepare Parsley Dumplings. Remove chicken; keep warm. Remove bay leaf; discard. Mix flour, milk and pepper until smooth; pour into Dutch oven. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat. Return chicken to Dutch oven. Drop dumpling dough by rounded tablespoonfuls onto hot chicken (do not drop directly into liquid). Cover tightly and cook 10 to 14 minutes or until dumplings are fluffy and dry on top. 1 SERVING: Calories 490 (Calories from Fat 250); Fat 28g (Saturated 7g); Cholesterol 90mg; Sodium 1040mg; Carbohydrate 30g (Dietary Fiber 2g); Protein 32g % DAILY VALUE: Vitamin A 56%; Vitamin C 4%; Calcium 18%; Iron 16% DIET EXCHANGES: 2 Starch, 3 1/2 Lean Meat, 3 Fat For Parsley Dumplings Mix flour, parsley, baking powder and salt in medium bowl. Cut in margarine, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk. Betty's Tip The word fricassee refers to a method of cooking. Classic fricassee is usually made with chicken that has been sautéed in margarine or butter before being simmered with vegetables. The result is a thick and chunky stew. From "Betty Crocker Best Chicken Cookbook." Text Copyright 1999 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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