2 Reviews

This is a rich, hearty dish that smells heavenly while cooking! I used boneless, skinless breasts, but I followed the cooking times pretty much as directed. I was able to cook the entire meal in my dutch oven, so clean up was a breeze, too. The chicken turned out absolutely succulent and tender. I made the roux and the sauce as directed, but as the previous reviewer mentioned, I also served the chicken on a bed of the carrots and onions, then spooned the sauce over top. Divine! thanks for sharing!

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Gatorbek April 17, 2008

Marra, thanks so much for posting this great recipe! It is quite simple to put together although it may seem otherwise. I did change the cooking temp/time to 250F for 3 hours so as to infuse the flavors even moreso as they were wonderfully armoatic on the stovetop during that portion of the cooking. Well, when I took it from the oven, opened the lid and looked in... mmmmmm! A wonderful aroma again! I plated up the chicken, and was ready to prepare the roux, but I stirred the carrots and onion in the ready made sauce and decided that that is/would be the roux! Why waste those luscious veggies, and an already creamy broth?! So I omitted step #5 altogether. What a delightful treat! I served this fork-tender chicken with some buttered egg noodles. Yum!

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2Bleu March 24, 2008
Chicken Fricassee With Lemon Mustard Sauce