Chicken Fricassee Recipe

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Chicken Fricassee
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Ingredients
15
Count
Nutrition
1104
Calories
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Ingredients:

Directions:

  1. Trim tops of carrots to 1-inch; peel. Set aside.
  2. Melt butter in an 8-quart pressure cooker over medium-high heat. Add oil to cooker; swirl to coat. Sprinkle chicken evenly with salt and pepper. Place flour in a shallow dish. Dredge chicken in flour. Place 2 chicken leg quarters, flesh side down, in cooker; sauté 5 minutes or until browned. Set aside. Repeat procedure with remaining 2 chicken leg quarters. Place mushrooms in cooker; sauté 4 minutes or until liquid evaporates. Remove mushrooms from cooker using a slotted spoon; set aside.
  3. Stir in wine, scraping cooker to loosen browned bits. Bring to a boil; cook 30 seconds. Tie thyme and sage sprigs together with twine. Add chicken, herb sprigs, and broth to cooker. Close lid securely; bring to high pressure over high heat. Reduce heat to medium or level needed to maintain high pressure; cook 6 minutes. Remove from heat; release pressure through steam vent, or place cooker under cold running water to release pressure. Remove lid.
  4. Add carrots, mushrooms, and onions to cooker; close lid securely. Return cooker to high pressure and immediately remove from heat; release pressure through steam vent, or place cooker under cold running water to release pressure. Remove lid. Transfer chicken to a platter. Remove vegetables from cooker using a slotted spoon; arrange on platter with chicken. Cover and keep warm. Strain cooking liquid through a cheesecloth-lined sieve into a large bowl; discard solids. Transfer liquid to a large, wide skillet over medium-high heat; bring to a boil. Cook until reduced to 1 cup (about 12 minutes). Stir chopped thyme and sage into sauce. Serve with chicken and vegetables.
  5. Wine note: Chardonnay loves sweet root vegetables (especially onions) with chicken. For this dish, deliciously browned and laced with mushrooms and fresh herbs, the chardonnay needs to have its sweet fruit balanced with an earthy, minerally side to work with all the layers. Iron Horse 2008 Chardonnay (Green Valley of Russian River Valley, $27) is perfect-a bushelful of juicy apples balanced with creamy lemon, a hint of gravelly minerality, and the barest touch of toast. -Sara Schneider
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1103.85 Kcal (4622 kJ)
Calories from fat 556.32 Kcal
% Daily Value*
Total Fat 61.81g 95%
Cholesterol 327.55mg 109%
Sodium 895.35mg 37%
Potassium 1910.15mg 41%
Total Carbs 48.09g 16%
Sugars 11.36g 45%
Dietary Fiber 6.11g 24%
Protein 76.7g 153%
Vitamin C 10.7mg 18%
Vitamin A 1.2mg 39%
Iron 169.7mg 943%
Calcium 273.1mg 27%
Amount Per 100 g
Calories 130.48 Kcal (546 kJ)
Calories from fat 65.76 Kcal
% Daily Value*
Total Fat 7.31g 95%
Cholesterol 38.72mg 109%
Sodium 105.83mg 37%
Potassium 225.79mg 41%
Total Carbs 5.68g 16%
Sugars 1.34g 45%
Dietary Fiber 0.72g 24%
Protein 9.07g 153%
Vitamin C 1.3mg 18%
Vitamin A 0.1mg 39%
Iron 20.1mg 943%
Calcium 32.3mg 27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 26.4
    Points
  • 28
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium

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