Chicken Fricassee

READY IN: 55mins
Recipe by Lambkyns

This is true comfort food in our home. Comes from the Ontario Milk Marketing Board Cookbook...it is not dated but I believe I have been making it since the late 70's

Top Review by jVo6236

Very yummy. I may have goofed a little, though. I didn't have whole cloves and I decided I would use about a tsp of ground cloves. (Should be about the same, right? HA) Then I realized that I was supposed to eventually REMOVE the cloves. (Oops!) It did taste a little "clove-y" but we still enjoyed the recipe! That's how I know it's a keeper! Also, I only used a little over 1 lb of boneless breasts (not thighs-even though I prefer thighs, I only had breasts on hand) but kept the rest of the ingredients the same. That way it made lots of sauce and that's how we like it! Thanks for posting!

Ingredients Nutrition

Directions

  1. Place chicken in a large saucepan.
  2. Add onion, broth, rosemary, marjoram and cloves.
  3. Bring to a boil.
  4. Reduce heat; cover and simmer for 45 minute to 1 hr.or until chicken is tender.
  5. Remove chicken; set aside.
  6. Discard cloves.
  7. Smoothly combine flour and milk.
  8. Stir into pan juices.
  9. Cook over medium heat, stirring constantly, until mixture just comes to a boil and thickens.
  10. Add lemon juice.
  11. Return chicken to pan and heat through.
  12. Serve with mashed potatoes.

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