1 chicken, cut into 8 pieces
1/3 cup flour
1/4 cup oil
2 tablespoons minced garlic
2 large cans stewed tomatoes
1/2 pound mushrooms, sliced
Fricassee is a cooking term that means a stewed dish, usually with chicken. I found this recipe in
a cooking magazine over 25 years ago and it has become my "company chicken recipe". I usually
serve it with polenta, but it would also go well with risotto or pasta. Here are instructions for cutting
up a whole chicken for those who have never done it before.
Heat oil in a large skillet on medium heat. Dredge chicken in flour. Brown the chicken in the
skillet, adding the garlic to the pan about halfway (to prevent it from scorching). Add tomatoes and
mushrooms, stirring to loosen the flour on the bottom of the skillet. Reduce heat and simmer for
45 minutes to 1 hour until the chicken is cooked completely.