Home-style Chicken Fricassee
This is one of those recipes whose name for me invokes my childhood. Chicken Fricassee was a delicacy in my home and served on Shabbat. I may in the future add my own (secret) recipe for this - but Shrug's is great. A little forethought and planning is required, but then again it is worth it!
- 6-8 chicken thigh/leg pieces
- Water (laugh all you will but that is an ingredient!)
- 4 large potatoes
- 10-12 baby carrots
- 4 stalks celery
- 1 teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon rubbed sage
- ½ teaspoon bay leaves
- 2 cubes chicken bouillon
- 1 package chicken gravy mix
- Boil chicken (use enough water to cover chicken pieces entirely) until meat is close to falling off bones. (Typically 1-2 hours.)
- Remove chicken pieces from water to cool.
- Add seasonings to water and put back onto stove top to continue boiling.
- Clean, peel and cube potatoes; slice carrots and celery.
- In separate pan, boil vegetables until tender.
- Take slightly cooled chicken pieces and remove meat from bones (throw away skin, fat, tendons and bones). (Shrug is healthy - she throws away the skin...sigh!)
- Cut chicken meat into bite-sized pieces.
- Once vegetables are cooked to tenderness, add them and the chicken pieces to soup mixture.
- Turn heat down and allow mixture to simmer.
- Fix chicken gravy according to package directions, and add gravy to soup mixture. Simmer for an additional 5-10 minutes or until soup starts to thicken.
- Serve with crackers and/or biscuits.
If you're interested in making this into a chicken and dumplings recipe:
- Take one tube of store-bought small biscuits, cut the biscuits into quarters and drop the pieces gently onto the top of the fricassee.
- Cover and allow to simmer for 12-15 minutes (without removing lid to spy on them!).
- The biscuits will cook through, and expand to cover the top of your fricassee.
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