Chicken Fricassee

Pat Duran


This recipe was given to me by my cooking instructor in 1968.

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6 servings


15 Min


30 Min


Stove Top


2 pkg
chicken pieces
salt and pepper
2 Tbsp
2 Tbsp
cooking oil
2 large
onions, chopped
2 clove
garlic, minced
1 1/2 c
mushrooms, sliced
tomatoes, peeled and diced
1/4 lb
ground beef, cooked, scrambled
1 tsp
tomato paste
1/2 tsp
meat glaze(from pan of cooked beef)
1/2 c
dry white wine
2 c
good chicken stock
2 tsp
potato flour or corn starch
1 tsp
apricot jam

Directions Step-By-Step

Season chicken with salt and pepper. Dredge in flour and shake off excess. Sauté slowly in butter and oil until golden brown. Remove chickens from pan and place in a casserole. Pour out most of the oil leaving approximately 2 Tablespoons. Add onions and sauté several minutes. Add garlic and mushrooms and sauté a few minutes more. Add tomatoes and beef. Stir and add tomato paste and meat glaze and mix thoroughly. Pour in wine, chicken broth, and potato flour; simmer a few minutes and add jam. Correct seasoning with salt about 1 teaspoon and pepper.
Serve over rice or noodles or biscuits.
Meat Glaze; scraping from skillet with a little broth or wine from scrambling the ground beef.

About this Recipe

Course/Dish: Chicken, Beef, Casseroles
Main Ingredient: Beef
Regional Style: Italian
Hashtags: #mushrooms, #tomatoes