Chef Andrew’s Recipe: Chicken Fricassee

CHATTANOOGA, Tenn. (WDEF) — Chef Andrew Platt whipped up a delicious Chicken Fricassee today on News 12 Now This Morning! Here is his recipe:

Chicken Fricassee

¹⁄₂ cup fresh lime juice

¹⁄₂ cup fresh orange juice

6 cloves garlic, lightly smashed

1 (3 ¹⁄₂–4-lb.) chicken, quartered (Thighs and legs can be substituted)

¹⁄₃ cup olive oil

1 large green bell pepper, stemmed, seeded, and thinly sliced

1 large white onion, thinly sliced

6 cloves garlic, minced

1 cup cooking wine (can be found at any local supermarket)

1 lb. russet potatoes, peeled and cut into 3/4″ pieces

¹⁄₃ cup pimento-stuffed olives

2 bay leaves

2 tbsp. capers

1 pinch of cumin

1 (8-oz.) can tomato sauce

Salt and Pepper to Taste

1 cup peas (canned or frozen will do the trick)

2 tbsp. Fresh Italian Parsley – Chopped

Preparation

Mix together lime and orange juices, garlic, salt, and pepper in a bowl. Cover chicken with this mixture and cover with plastic wrap; chill 1 hour.

Heat oil in an a large sauce pot over medium-high heat.

Remove chicken from marinade; reserve marinade. You will need to make this in batches cook chicken, flipping once, until browned, 8–10 minutes.

Transfer chicken to a  separate plate . Add bell pepper, garlic and onion to pan; cook until soft, 6–8 minutes. Add cooking wine; cook, deglazing the pot; scraping up browned bits from bottom of pan, until reduced by half, 5–7 minutes.

Return chicken to pan and add reserved marinade, potatoes, olives, capers , tomato sauce, salt, pepper, and ¹⁄₂cup water; boil.

Reduce heat to medium-low; cook, covered, until chicken is thoroughly cooked and potatoes are tender, about 45 minutes.

Stir in peas before serving.

Top with chopped fresh Italian Parsley

Garlic White Rice

1 cup washed white rice

2 cups water

3 cloves garlic, mashed

2 oz unsalted butter melted.

2 tsp salt

In a rice cooker, place all ingredients and set to cook.  When finished use fork to “fluff” the rice.

Serve: Chicken Fricassee over white rice and enjoy for a warm meal on a cold winters date night!  For an extra kick of flavor serve with lime wedges and squeeze the juice over the chicken.

Drink Pairing: Chardonnay