Chicken Fricassee

Pat Duran


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

★★★★★ 3 votes
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


1Season 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.
2Meat 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