Monday, August 27, 2012

Spring Chicken Fricassee w/ Peas - In a Bean Pot

This is one of my fav chicken dinners. I am making it tonight for dinner. 

Spring Chicken Fricassee w/ Peas in a bean pot
8 boneless skinless chicken thighs (I don't think it was a spring chicken)
1/2 t salt 
1/8 t pepper 
1 TB oil
1 c chopped sweet onion (vidalia & yes, I actually used an onion)
3/4 c fat free chicken broth w/ 1/3 less sodium (homemade broth)
3/4 c evaporated fat free milk
3 tb flour
2 c frozen sweet peas
2 tsp chopped fresh tarragon or 1/2 tsp dried tarragon leaves

Sprinkle chicken thighs w/ salt & pepper. Heat oil in dutch oven over medium high heat until hot. Add chicken, in batches, cook 4-6 minutes or until browned on both sides. Remove chicken from dutch oven.
Add onions to dutch oven, cook 3-4 minutes till tender, stirring frequently. Add chicken and broth; cover & cook over low heat for 25-30 minutes or till chicken is fork tender & juices run clear. Remove chicken & onions. Place in heated bean pot (or on platter - but that is boring!). Cover with lid (or foil) and keep warm. 
In small bowl, blend milk & flour till smooth. Beating w/ a wire whisk, add flour mixture to cooking juices in dutch oven. Increase heat to medium. Add peas & tarragon. Cook 5 minutes or until peas are tender & sauce has thickened slightly, stirring frequently. Pour over chicken & onions in bean pot. 

Fat 15g; chol 85 mg; sodium 570mg; Carbs 23g, protein 38 g

The last time I made it the kids went nuts over it! I will make some mashed potatoes since it has a gravy. 

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