Chicken Squash Fricassee Recipes

CHICKEN FRICASSEE

Chicken Fricassee image

This chicken fricassee dish is one of our all-time favorites. When you have guests over, just double the recipe.

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 13

Ingredients

4-1/2 teaspoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dried thyme
2 bone-in chicken thighs, skin removed (about 3/4 pound)
2 tablespoons butter
3/4 cup sliced fresh mushrooms
1/2 cup diced onion
1/4 cup diced celery
3/4 cup water
1 small bay leaf
1/4 cup milk
2 teaspoons minced fresh parsley

Steps:

In a resealable plastic bag, combine 2-1/4 teaspoons flour, salt, pepper and thyme. Add chicken and shake to coat. In a small skillet, brown chicken in butter. Remove chicken and set aside. In same skillet, saute the mushrooms, onion and celery until crisp-tender. Return chicken to the pan. Add water and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until chicken juices run clear, turning occasionally., Place remaining flour mixture in a bowl; stir in milk until smooth. Stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf. Sprinkle with parsley.

Nutrition Facts :

CHICKEN-SQUASH FRICASSEE

Chicken-Squash Fricassee image

A classic recipe from Betty's '70s-era recipe card files, this skillet supper makes delicious use of summer squash, fresh green beans and a whole chicken.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 6

Number Of Ingredients 13

Ingredients

2 tablespoons vegetable oil
1 cut-up whole chicken (2 1/2 to 3 lb)
1 1/2 cups water
2 teaspoons instant chicken bouillon
1/2 teaspoon dried basil leaves
1 bay leaf
1 lb soft-shelled summer squash (crookneck, zucchini or scalloped)
1/2 lb fresh green beans, ends trimmed
2 medium onions, cut into wedges
1 teaspoon salt
1/2 cup pitted kalamata olives
1 tablespoon cornstarch
2 tablespoons cold water

Steps:

In 12-inch skillet or Dutch oven, heat oil. Brown chicken pieces in oil; drain. Add 1 1/2 cups water, the bouillon, basil leaves and bay leaf. Heat to boiling; reduce heat. Cover and simmer 30 minutes.
Remove stem and blossom ends from squash, but do not peel. Cut crookneck or zucchini lengthwise in half; cut scalloped crosswise in half. Place squash, beans and onions on chicken. Sprinkle with salt. Heat to boiling; reduce heat. Cover and simmer 20 to 25 minutes or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F) and vegetables are tender.
Remove chicken and vegetables to serving platter; top with olives. In small bowl, mix cornstarch and 2 tablespoons water; stir into liquid in skillet. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Serve over chicken and vegetables.

Nutrition Facts : ServingSize 1 Serving

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