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.
|1||chicken breasts, boneless, skinless, cut into 1 cm cubes||300 g|
|1/2||onions, finely chopped||100 g|
|1/2 clove||garlic, finely chopped|
|1||potatoes, peeled and cut into 1 cm cubes||200 g|
|1 stalk||celery, cut into 1 cm cubes||70 g|
|1 tbsp||margarine non-hydrogenated||14 g|
|1 tbsp||canola oil||15 mL|
|2/3 cup||chicken broth, low-sodium||170 mL|
|3 1/2 tbsp||frozen peas||26 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.
- Cut the meat into small 1 cm cubes. Prepare the vegetables : Finely chop the onion and garlic; cut the potatoes and celery into 1 cm thick pieces.
- Heat half of the margarine and oil in a thick-bottom frying pan over medium heat. Add the onion and garlic, sauté 3-4 min until translucent, then remove them and set aside.
- In the same pan, add the cubes of chicken and sear them over high heat 4-5 min until golden-brown.
- Add the remaining margarine and oil to the pan. Stir in the potatoes and celery, then sauté a few minutes. Pour in the broth, then deglaze. Put the onion and garlic back into the pan. Season with salt and pepper to taste. Cook, covered, over low heat 20-25 min, until the potatoes are soft.
- Add the peas and cook an additional 3 min. Sprinkle with the chopped parsley (optional) and serve in the warmed dishes.
Nutrition Facts Table
per 1 Serving (360g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||2||servings|
|Grain Products :||0||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||1 ½||servings|
ClaimsThis recipe is :
- Free :
- Added Sugar, Trans Fat
- Low :
- Calories, Saturated Fat, Sodium
- Source of :
- Copper, Fibre, Iron, Manganese, Vitamin B2, Vitamin C, Vitamin E
- Good source of :
- Folacin, Magnesium, Pantothenic Acid, Vitamin A, Vitamin B1, Vitamin B12, Vitamin D, Zinc
- Excellent source of :
- Niacin, Phosphorus, Potassium, Vitamin B6, Vitamin K
|Meat and Alternatives||4|