Recipe - Fricassee Of Chicken With Winter Vegetables

6 lg Chicken Thighs, skined &
boned
3 tablespoon Olive Oil
Salt And Freshly Ground
Pepper
3 cup Leeks, Well Washed, cut in
1/2" thick
2 cup Carrots, Scrubbed, cut
diag.1/4" thick
1 One half cup Fennel Or Celery,, cut thick
slices cro
1 One half cup Parsnips Or Turnips, cut in
1/2inch dice
1 cup Sliced Crimini Or Button
Mushrooms
1 tablespoon Slivered Garlic
1/8 teaspoon Crushed Red Pepper Flakes,
or to taste
2 teaspoon Oregano Leaf
1 lg Bay Leaf
1 teaspoon Fennel Seed
1 cup Dry White Wine
3 cup Rich Chicken Stock
1 lg Red Or White Waxy Potato,
cut thick julienne
1 cup Fresh Tomatoes*, minced ,
seeded
1 cup Coarsely Chopped Swiss Chard
Or Spinach

GARNISH
Chopped Fresh Parsley
Grated Lemon Zest

In a large casserole, saute 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 saute over moderate heat until lightly colored. Add the pepper
flakes, oregano, bay leaf, fennel seed, wine and stock and bring to a
simmer. Add reserved chicken thighs pushing them down into vegetable
mixture. Cover and simmer for 10 minutes. 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 barrelfermented and aged Chardonnay or a lower tannin red like Pinot
Noir or Merlot.

Yield: 6 servings

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

Suggested Wine: Pinot Noir, Merlot, Chardonnay

NOTES : *May substitute canned minced tomatoesdrained

Recipe by: JOHN ASH SHOW #JA9763

Posted to MCRecipe Digest V1 #499 by Bill Spalding billspa@icanect.net
on Mar 04, 1997.