Old Man Fitzwilliam's Famous Forager's Fricassee

Name: Old Man Fitzwilliam's Famous Forager's Fricassee (Standard)
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Holiday
Ingredients: 2 lbs Chicken-cut into 1-inch pieces; 1 tsp Salt; 1/2 tsp Black Pepper; 1 cup Cremini Mushrooms-sliced; 1 cup Carrots-chopped; 1 cup Potatoes-diced; 1/2 cup Peas-frozen; 1 Onion-chopped; 2 cloves Garlic-minced; 4 tbsp Butter; 1/4 cup All-Purpose Flour; 3 cups Chicken Broth; 1/2 cup Heavy Cream; 1 tsp Dried Thyme; 1/2 tsp Dried Rosemary

⏱1h 15m

👥6

🔥450 cal

Medium

🍽️Holiday

🥗Gluten-Free

A hearty and comforting fricassee featuring chicken and a medley of seasonal vegetables in a creamy sauce.

2 lbs Chicken-cut into 1-inch pieces

1 tsp Salt

1/2 tsp Black Pepper

1 cup Cremini Mushrooms-sliced

1 cup Carrots-chopped

See all 15 ingredients ↓

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⏱1h 15m

👥6

🔥450 cal

Medium

🍽️Holiday

🥗Gluten-Free

A hearty and comforting fricassee featuring chicken and a medley of seasonal vegetables in a creamy sauce.

#Comfort Food #Chicken #Fricassee #Vegetables

Instructions

Season Chicken with Salt and Pepper.
In a large pot or Dutch oven, melt 2 tbsp Butter over medium-high heat. Brown Chicken in batches, then set aside.
Add remaining 2 tbsp Butter to the pot. Sauté Onion and Garlic until softened, about 5 minutes.
Add Carrots and Potatoes and cook for another 5 minutes.
Stir in All-Purpose Flour and cook for 1 minute, creating a roux.
Gradually whisk in Chicken Broth until smooth. Bring to a simmer.
Return Chicken to the pot. Add Mushrooms, Thyme, and Rosemary. Simmer for 20-25 minutes, or until Chicken is cooked through and vegetables are tender.
Stir in Heavy Cream and Peas. Heat through. Serve hot.

Ingredients

Chicken
2 lbs 900 g Chicken-cut into 1-inch pieces
1 tsp 5 mL Salt
1/2 tsp 2.5 mL Black Pepper
Vegetables
1 cup 140 g Cremini Mushrooms-sliced
1 cup 150 g Carrots-chopped
1 cup 150 g Potatoes-diced
1/2 cup 75 g Peas-frozen
1 1 Onion-chopped
2 cloves 6 g Garlic-minced
Sauce
4 tbsp 60 mL Butter
1/4 cup 30 g All-Purpose Flour
3 cups 720 mL Chicken Broth
1/2 cup 120 mL Heavy Cream
1 tsp 5 mL Dried Thyme
1/2 tsp 2.5 mL Dried Rosemary

Equipment

Large pot or Dutch oven
Cutting board
Knife
Whisk

Instructions

Season Chicken with Salt and Pepper.
In a large pot or Dutch oven, melt 2 tbsp Butter over medium-high heat. Brown Chicken in batches, then set aside.
Add remaining 2 tbsp Butter to the pot. Sauté Onion and Garlic until softened, about 5 minutes.
Add Carrots and Potatoes and cook for another 5 minutes.
Stir in All-Purpose Flour and cook for 1 minute, creating a roux.
Gradually whisk in Chicken Broth until smooth. Bring to a simmer.
Return Chicken to the pot. Add Mushrooms, Thyme, and Rosemary. Simmer for 20-25 minutes, or until Chicken is cooked through and vegetables are tender.
Stir in Heavy Cream and Peas. Heat through. Serve hot.

Nutrition per serving

Calories 450