Crock Pot Chicken Fricassee
6 Skinless, boneless chicken breasts
1 medium onion chopped
2 garlic cloves pressed
2 ribs celery chopped
2 cups baby carrots
2 tablespoons melted butter
4 tablespoons flour
1 teaspoon paprika
1 teaspoon salt
½ teaspoon sage
½ teaspoon dried thyme
¼ teaspoon pepper
1 cups chicken stock
¼ cup white wine (optional)
Spray the inside of crock pot with non-stick spray. Place chicken breasts in the bottom of the pot. Cover with onions, celery and carrots. In a medium bowl combine remaining ingredients and whisk very well until everything is complete mixed. Pour liquid over chicken and vegetables. Place lid on cooker and cook on low for 6-8 hours. Serve chicken and vegetables over rice or noodles. Reserve 2 breasts for Chicken Pot Au Feu.
Chicken Pot au Feu
2 cooked chicken breasts diced
2 tablespoons butter
1 medium onion finely diced
2 cloves garlic pressed
1 ½ cups chopped carrot
2 stalks celery finely minced
1 large potato peeled and diced
1 medium head of savoy or bock Choy cabbages shredded
5 cups chicken stock
1 bay leaf
½ teaspoon dried thyme
½ teaspoon salt
½ teaspoon pepper
1 tablespoon fresh parsley minced
In a medium soup pot, cook onions and celery in butter until clear for about 7 minutes. Add remaining ingredients reserving parsley and cook uncovered on medium heat until mixture begins to boil. Reduce heat and simmer for 20 minutes until vegetables are tender. Remove bay leaf and serve soup, garnish with fresh parsley.
I was delighted to be invited to do a segment on Good Day Fox 4 on THURSDAY, April 14th especially when they asked me to do FRENCH Food.
Tune in around 8:30 to see me cooking live.
The French love their chicken so I thought I would use my time honored strategy of Cook Once Eat Twice and apply it to a few of my favorite French chicken dishes. I started with Crock Pot Chicken Fricassee and used the planned overs for a hearty scrumptious Chicken Pot Au Feu.
Bon appetit! Lorie
