Chicken and Tomato Fricassee
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 10 min.
Ready in
Ingredients
for
4
- For Chicken Fricassee
- 12 Chicken thigh may substitute boneless chicken breasts (sliced into strips)
- 1 Tbsp olive oil
- salt
- freshly ground Black pepper
- 2 slices thick-cut Bacon (cut into 1/2 inch pieces)
- 1 large onion (peeled and chopped)
- 3 cloves garlic cloves (minced)
- 2 carrots (peeled and slices)
- 2 ribs Celery (diced)
- 2 bay leaves
- 1 tsp Dried rosemary
- 1 tsp dried oregano
- 1 ¾ cups chopped Tomatoes (in juice)
- 1 cup boiling water
- 3 cups chicken stock
- 1 cup dry Red wine
- For Pasta
- 8 cups dried Farfalle (may substitue penne, linguine or pasta of your choosing)
- salt
- freshly ground Black pepper
- olive oil (to drizzle)
- Parmesan (to serve)
Preparation steps
1.
For Chicken Fricassee
2.
Rinse the chicken pieces under cold water and pat dry with paper towel. Sprinkle generously with salt and pepper. Heat olive oil in a dutch oven on top of the stove. When the oil is hot, place the chicken pieces skin side down in the pan and let cook on medium high heat until golden brown and crisp, 4 to 5 minutes per side. Turn the pieces over and brown the opposite side.
3.
Remove the chicken pieces from the pan and drain most of the fat off. Add the bacon. When the fat begins to render add the onion and garlic. Once the onions begin to soften add the carrot and celery, followed by the dried herbs, tomatoes, water, stock and wine. Bring the mixture to a boil, return the chicken pieces to the pot and submerge. Cover the pot and reduce heat to low and simmer for 15 to 20 minutes.
4.
For Pasta:
5.
Bring a pot of salted water to boil for the pasta. Cook according to package instructions until al dente, drain, and return to the pot and drizzle lightly with olive oil. Toss to mix. Serve topped with the chicken and spoonfuls of the sauce. Sprinkle with Parmesan cheese.
