Chicken and Potato Fricassee

2 Reviews
100% would make this recipe again

Chicken cubes, sautéed then stewed with potatoes and peas in a broth.

A «fricassee» [pr. FRIHK-uh-see] is a dish of meat that has been sautéed in butter before being stewed with vegetables.

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Preparation : 10 min Cooking : 40 min
360 calories/serving
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Ingredients

1 chicken breasts, boneless, skinless, cut into 1 cm cubes 300 g
1/4 fennels, finely chopped 80 g
1 potatoes, peeled and cut into 1 cm cubes 200 g
1 stalk celery, cut into 1 cm cubes 70 g
2 tbsp Garlic-Infused Oil 30 mL
2/3 cup Allergen-Free Vegetable Broth 170 mL
2 tbsp frozen peas 16 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1 tbsp Italian parsley, fresh [optional] 5 g

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Method

  1. Cut the meat into small 1 cm cubes. Prepare the vegetables : Finely chop the fennel; cut the potatoes and celery into 1 cm thick pieces.
  2. Heat half of the garlic-infused oil in a thick-bottom frying pan over medium heat. Add the fennel, sauté 3-4 min, then remove and set aside on a dish.
  3. In the same pan, add the cubes of chicken and sear them over high heat 4-5 min until golden-brown.
  4. Add the remaining garlic-infused oil to the pan. Stir in the potatoes and celery, then sauté a few minutes. Pour in the broth, then deglaze. Put the fennel back into the pan. Season with salt and pepper to taste. Cook, covered, over low heat 20-25 min, until the potatoes are soft.
  5. Add the peas and cook an additional 3 min. Sprinkle with the chopped parsley (optional) and serve in the warmed dishes.
This recipe is reserved to subscribers to Premium and VIP

Nutrition Facts Table

per 1 serving (260 g)

Amount

% Daily Value

Calories

360

Fat

13 g

21 %

Saturated 2.1 g
+ Trans 0 g

11 %

Cholesterol

80 mg

Sodium

220 mg

9 %

Carbohydrate

22 g

7 %

Fibre

3 g

13 %

Sugars

2 g

Net Carbs

19 g

Protein

36 g

Vitamin A

42 %

Vitamin C

24 %

Calcium

5 %

Iron

15 %

Claims

This recipe is :
Excellent source of  :
Niacin, Phosphorus, Potassium, Vitamin A, Vitamin B6, Vitamin K
Good source of  :
Folacin, Iron, Magnesium, Pantothenic Acid, Vitamin B12, Vitamin E
Source of  :
Calcium, Copper, Fibre, Manganese, Vitamin B1, Vitamin B2, Vitamin C, Zinc
Low  :
Calories, Saturated Fat, Sodium
Free  :
Added Sugar, Trans Fat

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables ½
Meat and Alternatives 4
Fats 2

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Reviews

2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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