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Chicken Fricassée

Chicken Fricassée
  • Prep 20 min
  • Total 4 hr 0 min
  • Ingredients 13
  • Servings 4
Adriana, one of my most beloved friends, showed up at my house a few months ago with a wonderful gift. But before giving it to me, she said: “Marce, this will save you time and headaches, and you will gain seasoning and flavor.” It was my super fabulous slow cooker. And she was right about everything she said. It was this same friend who taught me how to make the first recipe, simple but delicious: chicken fricassee. Here, the chicken is cooked to perfection, allowing it to take its time and taking a look at it every now and then to make sure it’s going well. They always say cooking with love has positive results. It’s like pampering the food, so that it does the same for you. The truth is that when you like to cook and have the time for it, we all know what we have to do. But if you don’t have the time, get a slow cooker right away. You won’t regret it. Chicken fricassee is made in the stress-free environment of your own kitchen, where everything is more relaxed, except the desire to start digging in. But, no rush. You will discover how this recipe sticks to its set time, heats slowly and cooks for the right amount of time, resulting in a chicken fricassee that is sure to earn you every compliment from your family and guests.

Ingredients

  • 1 lb skinless chicken legs
  • 12 or 15 baby potatoes or mini white or red potatoes
  • 1/2 cup or can of tomato sauce
  • 1 red pepper, seeded and crushed
  • 1 green pepper, seeded and crushed
  • 1 yellow pepper, seeded and crushed
  • 1 large onion, crushed
  • 5 cloves of garlic, crushed
  • a small bunch of cilantro
  • 2 tablespoons of olive oil
  • 1/2 cup white dry wine
  • 1 teaspoon of cumin
  • 1 tablespoon of salt

Directions

  • 1
    Wash chicken thoroughly. Place in slow cooker with half cup of white wine. Add salt, the three peppers, the garlic and the tomato sauce. Immediately stir until chicken is completely immersed in the sauce.
  • 2
    Lastly, stir in olive oil, cilantro and baby potatoes, place the potatoes on top of the chicken. Set the slow cooker on high heat for four hours.

  • If you’d rather cook the chicken in a regular pot, do so for 10 minutes with just water. Then throw out the water and grease. That way, when you move it to the slow cooker, the grease from the chicken will be minimal.
  • You can substitute the baby potatoes with regular diced or sliced red potatoes.
  • The chicken should be thawed.
  • The chicken goes well with white rice.
  • You can garnish the dish with cucumbers and peppers cut into julienne strips.

No nutrition information available for this recipe

  • Adriana, one of my most beloved friends, showed up at my house a few months ago with a wonderful gift. But before giving it to me, she said: “Marce, this will save you time and headaches, and you will gain seasoning and flavor.” It was my super fabulous slow cooker. And she was right about everything she said. It was this same friend who taught me how to make the first recipe, simple but delicious: chicken fricassee. Here, the chicken is cooked to perfection, allowing it to take its time and taking a look at it every now and then to make sure it’s going well. They always say cooking with love has positive results. It’s like pampering the food, so that it does the same for you. The truth is that when you like to cook and have the time for it, we all know what we have to do. But if you don’t have the time, get a slow cooker right away. You won’t regret it. Chicken fricassee is made in the stress-free environment of your own kitchen, where everything is more relaxed, except the desire to start digging in. But, no rush. You will discover how this recipe sticks to its set time, heats slowly and cooks for the right amount of time, resulting in a chicken fricassee that is sure to earn you every compliment from your family and guests.
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