Good old Honest Abe Lincoln would have been 202 years old this Saturday, February 12, and there doesn’t seem to be any thing more fitting to do in celebration than make his favorite dinner- Chicken Fricassee!
What is Chicken Fricassee?
Traditionally, Chicken Fricassee was a dish that was made using a stewing hen— a hen that had been used specifically to lay eggs, and not for meat-producing purposes. Since a stewing hen would tend to be older, and thus, the meat a little tougher, the long cooking process of Chicken Fricassee was a perfect way to use the meat and still have a delicious meal.
- 1 large chicken (cut into pieces, using our awesome Cutting Edge Flex Mats, thighs and legs separated)
- 1/2 cup flour
- 1 tsp. garlic powder
- 1 teaspoon Italian seasoning
- 1 tsp. paprika
- 1/2 tsp. ground black pepper
- 2 tbsp. olive oil
- 1 large red onion, diced
- 2 garlic cloves, minced
- 1 stalk of celery, diced
- Half of a green bell pepper, seeded and diced
- An additional teaspoon of italian seasoning (set aside)
- Canned chicken broth
- 1 cup of cream
- salt and pepper to taste
- 1/4 cup chopped fresh parsley
- Rinse the chicken pieces and pat dry
- Mix flour, garlic powder, Italian seasoning, paprika and black pepper in a bag, shake chicken pieces one at a time in bag and set aside
- Heat olive oil in a cast iron skillet or Dutch oven and brown several pieces of chicken at a time on both sides-set aside
- Add onion, garlic, celery, bell pepper, and the additional Italian seasoning to the oil. Sautee until the onions are translucent and the vegetables are hot all the way through
- Return the chicken to the skillet and add chicken broth- enough to cover the pieces- cover with a snug lid
- Bring mixture to a boil, and then reduce heat to a rapid simmer, recover.
- Cook for 45 minutes to an hour, until chicken is cooked through (not quite falling off the bone)
- Remove chicken from pan and increase heat on mixture, stirring until the mixture has reduced by half.
- Return Chicken to the pot, adding cream, and simmer until everything is hot, season to taste with salt and pepper, and stir in parsley.