Post by Jay on Oct 18, 2004 20:40:14 GMT -6
Mexican Chicken Fricassee (Stew)Serves 4.
4 bone-in chicken breasts
2 Tbl olive oil
1 Tbl butter
8 oz sliced mushrooms
1 large onion cut into chunks
1 red bell pepper cut into chunks
1 Tbl chopped garlic (Roasted if you can get it. Jar garlic
is fine.)
5 medium red potatoes cut into approximately 1-inch chunks
1-1/2 cups of salsa (preferably fresh; mild or medium)
1 cup water
1-1/2 cups of dry white wine (If you don't cook with wine,
substitute chicken broth for the wine.))
1 cup sour cream (low-fat is fine)
1/2 cup French onion dip
2 Tbl chopped fresh parsley (optional)
In a LARGE skillet, brown the chicken breasts skin-side down
in the oil and butter. (You use oil and butter in combination
because the oil keeps the butter from browning too fast and
burning.) You want the breasts a nice golden brown. Include
the sliced mushrooms. This should take about 4 to 5 minutes
on Medium High.
Turn the breasts over. Add the onions, red pepper, garlic,
potatoes, salsa, water, and wine.
Bring the mixture to a boil. Turn down to Medium and simmer
for 40 minutes. At the halfway mark, stir the mixture to
make sure the potatoes are boiling in the sauce so they
get fully cooked.
Before serving, stir the sour cream and French onion dip
together in a bowl. Serve your stew (fricassee) in large
bowls or on plates and top with a dollop of the dip
mixture. Garnish with parsley (optional) if you want
more color.
If you want to serve this dish to larger groups, just brown
the chicken in sauté pans and then transfer all ingredients
to 9x13-inch casseroles or large lasagna pans. You'll roast
the dishes in the oven for 1 hour and 15 minutes on 375 degrees.
Enjoy! Jay