Chicken Fricassee

First of all let me thank my dear friend Maria Ferreto (Italian by birth), who cooked for us (Arun and myself) a sumptuous dinner two weeks back. I am a great fan of Italian Cuisine and when I got a perfectly home cooked authentic Italian, I was blown away. From starters to the main course, it was just too delicious. And she ended the dinner with a Bang by serving us the most lip - smacking dish (Tiramisu) of the day which will not be forgotten for a long long time. For your Information Maria..I have stopped buying the Frozen Tiramisu from the Tesco. ;) But today, I will be sharing the recipe of Maria's Main Course, "Chicken Fricassee"! Tiramisu will be coming soon to the blog. ;)

A

"Fricassee" is a dish mainly prepared with any poultry or mushrooms served in a white sauce or a stew. Mainly Fricassees are prepared at European homes and very rarely seen in the restaurant menus. The meat is first lightly browned and then stewed in a broth for around an hour so that the meat becomes tender and fall of the bone. Fricassees can be served with any boiled greens, pasta, bread or mashed potatoes. Maria...Hope I have done justice to this dish....but must tell you it tasted good. So folks, serving you today "Chicken Fricassee"!! :) :)

Ingredients:-

• 750gm chicken (skinless) (can use with/without bone)
• 1 large onion (finely chopped)
• 1-2 carrots (finely chopped)
• 1 celery (finely chopped, optional)
• 1 bell pepper (capsicum, cut into chunks)
• 1 tomato (optional, cut into chunks)
• 10-15 olives (pitted or with stone)
• pine nuts (a handful, optional but if you put it will add to the flavour)
• 1 glass white wine (any)
• plain flour (maida, to coat the chicken)
• olive oil (for shallow frying)
• 1 cube chicken stock
• salt, pepper and chillies to your taste

Method:

1. Cut the chicken into big chunks (about 2 inches) and dip each piece in plain flour.
2. Heat a shallow pan, and add little olive oil. Now put the flour coated chicken pieces in it and let it cook for 2-3 minutes.
3. Turn the pieces over and fry again for 2-3 min. The purpose is to make the chicken pieces look light golden.
4. Spread the chicken pieces on a kitchen towel to remove excess oil.
5. Heat a heavy bottomed vessel, and drizzle some olive oil. Put in the chopped onion, chopped carrots and chopped celery to it and stir fry for 5 min.
6. Now add the chicken pieces, capsicum and tomatoes to it. Mix well for 2 minutes.
7. Now pour in the wine into it. Cook for another 4-5 minutes.
8. Put in the olives and pine nuts at this stage. Mix well.
9. Now add in some water till it covers the food and put in the chicken stock cube. Stir well.
10. Close the vessel and let the stew cook for 40 minutes to 1 hour in a low heat. Stir in between.
11. When the stew is done, taste it and then decide how much salt, pepper and chillies to be put or should you put them at all.
12. Serve your Chicken Fricassee with any Pasta (seasoned with olive oil, salt and pepper and some boiled green beans (just stir the boiled beans for 2-3 min in some butter, salt, pepper and garlic).

Try it and you will Thank me for the recipe....And THANK YOU MARIA!! :)

Linking this recipe to http://www.ekatskitchen.com for the event Friday Potluck!