A comforting dish of tender stewed chicken and vegetables cooked in a flavorful wine-infused broth that goes well with a of side hot, fluffy long-grained rice.

Chicken Fricassee

2 tablespoons vegetable oil
2 pounds chicken, cut-up

Salt and pepper
1 medium onion, peeled and sliced
1 green bell pepper, seeded and cut into strips
2 cloves garlic, chopped
1 cup sliced pimiento-stuffed green olives
1 (8-ounce) can tomato sauce
1 cup white wine*
1/2 cup water
2 MAGGI Chicken Flavor Bouillon Tablets, crushed
1/2 teaspoon dried oregano leaves
1 bay leaf
1 medium russet potato, peeled and cubed

1. Heat oil in large skillet over medium-high heat. Season chicken with salt and pepper and cook on all sides until browned. Remove from pan and set aside.
2. Add onion, bell pepper and garlic to skillet and cook, stirring frequently, until onion is tender.
3. Return chicken to skillet; add the olives, tomato sauce, wine, water, bouillon, oregano and bay leaf. Bring to a boil. Cover; reduce heat to low and simmer for 25 minutes.
4. Add the potato and cook for an additional 10 to 15 minutes or until potato is tender. Add additonal salt to taste, if desired.

Makes 6 to 8 servings.

*Beer can also be used for a delicious change of flavor.

Estimated Times
Preparation Time: 15 mins
Cooking Time: 50 mins

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.