I took some time off from from my life as a Lady of Leisure yesterday to cook the chicken, celery, carrot, and onion before Mr. Big Food arrived home.
|Just pull the chicken off the bone.|
The rice was easy to put together and pop in the oven,
|I liked how it was a little toasty around the edges.|
and it didn’t take Mr. Big Food long at all to whip up the sauce for the Chicken Fricassee.
Add the chicken and veggies to the sauce, serve over rice.
As we are fond of saying, “Deee-licious!”
1 ¼ C consommé (preferably homemade—see recipes in Basics section)
1 ¼ C water
1 medium onion, chopped
½ stick butter
1 C rice, uncooked
Preheat oven to 350o. Melt butter in a pyrex dish in oven. Add remaining ingredients to dish, cover, and bake for 1 hour.
SOUR CREAM CHICKEN FRICASSEE
4 to 5 lb stewing chicken
3 stalks celery
2 carrots, peeled
1 onion, peeled, plus an additional ½ onion chopped
1 quart sour cream
3 Tbsp flour
1 quart chicken broth (from cooking chicken for recipe)
½ stick butter
Pepper to taste
Hot cooked rice (for serving)
Place chicken, celery, carrots, 1 onion, and salt to taste in stock pot with enough water to cover. Cook until tender. Remove chicken and cool. Strain broth. Saute ½ onion chopped in butter, add 1 quart strained broth, and bring to a rapid boil. Combine sour cream and flour, and add slowly to boiling broth mixture, stirring constantly. Season sauce to taste with salt and pepper, and simmer for 10 minutes. Remove chicken meat from skin and bones, and add meat to sauce. Serve over rice.