Chicken and Vegetable Fricassee
When you’re rushing, meal prep is made easier with an affordable recipe inspired by French cuisine: fricassee! Created in collaboration with Aliments du Québec, we’ve freed some time for you with this classic creamy chicken stew that includes generous portions of local vegetables. A perfect recipe to come to the rescue with your busy schedule.
Ingredients
- 1 1/2 lb (675 g) boneless, skinless chicken thighs
- 2 tbsp butter
- 4 medium Yukon Gold potatoes, peeled and cut into large cubes
- 2 garlic cloves, chopped
- 1 3/4 cups (430 ml) chicken broth
- 1 bag (15 oz/425 g) fresh mixed vegetables for stew and stir fry (see note)
- 1 tbsp cornstarch
- 1/2 cup (125 ml) 15% cooking cream or 35% cream
- Parsley or tarragon leaves, finely chopped (optional)
Instructions
- In a large non-stick skillet over high heat, brown the chicken in the butter on each side, about 10 minutes. Add the potatoes and garlic. Cook for 5 minutes, stirring often. Season with salt and pepper.
- Pour 1 cup (250 ml) of the broth into the skillet. Bring to a boil. Cover and simmer for 15 minutes or until the potatoes are tender. Add the vegetables and mix well. Cover and continue to cook for 5 to 7 minutes or until the vegetables are cooked.
- Meanwhile, in a measuring cup, combine the cornstarch with the cream and remaining broth until smooth.
- Remove the lid from the skillet. Stir in the cream mixture and continue to cook until the sauce thickens slightly, about 3 minutes. Sprinkle with the herbs. Serve in shallow bowls.
When you’re rushing, meal prep is made easier with an affordable recipe inspired by French cuisine: fricassee! Created in collaboration with Aliments du Québec, we’ve freed some time for you with this classic creamy chicken stew that includes generous portions of local vegetables. A perfect recipe to come to the rescue with your busy schedule.