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Chicken Fricassee with Vegetables
1 broiler fryer chicken ( about 3 pounds), cut in serving pieces
1 1/2 teaspoons of salt
1 bay leaf
water
2 cups of sliced carrots
2 onions, quartered
2 crookneck squashes, cut in halves lengthwise
2 pattypan squashes, cut in halves
green beans, about 6 ounces, tips cut off
one 3 1/2 ounce can of pitted ripe olives, drained
1 tablespoon of cornstarch
2 tablespoons of water
Place chicken pieces along with salt and bay leaf in a Dutch oven or
saucepot. Add enough water to just cover chicken. Bring to
boiling; simmer, covered, 25 minutes until chicken is almost tender.
Add carrots and onions to cooking liquid; cook, covered 10 minutes. Add
squashes and green beans to cooking liquid; cook, covered, 10 minutes or
until chicken and vegetables are tender. Remove chicken and vegetables
to a warm serving dish and add olives; keep hot.
Blend cornstarch and 2 tablespoons water; stir into boiling cooking
liquid. Boil 2 to 3 minutes. Pour gravy over chicken. About 4 servings |
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