Woodsy Chicken Fricassee
Recipe courtesy of California Ripe Olives.
1 tablespoon unsalted butter
2 pounds chicken thighs, bone-in or boneless
1 teaspoon kosher salt
1/4 teaspoon coarsely ground black pepper
1 red onion, sliced into 1/4-inch strips
3 cups (6 ounces) cremini mushrooms, quartered
1/2 cup celery, sliced
1 tablespoon all-purpose flour
2 teaspoons chopped thyme
1/4 cup dry sherry or dry white wine
1 cup canned chicken broth
1 cup California Ripe Olives, halved
1 bay leaf
2 tablespoons chopped flat-leaf parsley
- Melt butter in a large high-sided sauté pan or Dutch oven over medium-high heat. Add chicken thighs, season with salt and pepper and cook for 3 to 4 minutes on each side until evenly browned. Transfer to a clean plate and set aside.
- Stir onions and mushrooms into pan, cover and cook over medium heat for 6 to 8 minutes stirring occasionally. Remove cover, mix in celery, flour and thyme and continue cooking for 2 to 3 minutes Whisk in sherry and chicken broth and bring to a boil.
- Return chicken to pan, add olives and bay leaf and cover. Turn heat down to low and simmer for 20 minutes.
- Remove cover, cook for 5 more minutes and stir in chopped flat-leaf parsley just before serving.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 293; Calories From Fat: 28; Total Fat: 9g; Cholesterol: 82mg; Total Carbs: 16g; Protein: 36g; Sodium: 675mg.
Recipe and photograph courtesy of California Ripe Olives.