Well, maybe my Chicken Fricassee is the best and maybe it isn't. Try this slightly fancier one from Les Kincaid's food, wine and golf site. It's a little more work but absolutely scrumptious and full of healthy ingredients. Les also cuts much of the fat from this dish.Fricassee of Chicken with Winter Vegetables
6 large chicken thighs, skin and bones removed
In a large casserole, sauté the chicken in two tablespoons of olive oil until lightly browned on all sides. Season well with salt and pepper. Remove chicken and set aside.
Discard fat in casserole and add the leeks, carrots, fennel,
parsnips, mushrooms and garlic with remaining 1-tablespoon oil and sauté over moderate
heat until lightly colored. Add the
bay leaf, fennel
seed, wine and
Add potatoes, tomatoes and chard and cover and simmer 8 to 10 minutes more or until potatoes are just tender. Serve in warm wide rim soup plates with a sprinkling of chopped fresh parsley and grated lemon zest if desired.
Wine recommendation: this is a hearty dish that would go well
with either a rich barrel fermented and aged Chardonnay or a lower tannin red like
Pinot Noir or Merlot.
Visit the Food and Recipes section of Les Kincaid's excellent site for more yummy stuff.