Total time · 65 min
Chicken Fricassee with Root Vegetables
A Quebec-style chicken fricassee with root vegetables that highlights Chicken (8 pieces, thighs and drumsticks) and Turnip (cubed).
- Prep
- 8 min
- Cook
- 57 min
- Servings
- 4
Indicative estimates
- Energy per serving
- ~220 kcal per serving partial estimate
- Ingredient value
- ~$24.52 partial estimate; 10 of 13 ingredients estimated
Ingredients
- 1000 g Chicken (8 pieces, thighs and drumsticks)
- 1 piece Turnip (cubed)
- 3 piece Carrots
- 3 piece Potatoes
- 1 piece Onion
- 30 g Butter
- 1 tbsp Olive oil
- 20 g Flour
- 2 cup Chicken broth
- 100 ml Cream
- 1 tsp Thyme (dried)
- to taste Salt
- to taste Pepper
Directions
- 10 min
Sear the chicken pieces in the olive oil and butter until golden, then set aside.
- 8 min
Sauté the sliced onion and the turnip, carrots and potatoes, cut into chunks, in the same pot.
- 6 min
Sprinkle with flour, pour in the chicken broth and scrape up the cooking juices.
- 33 min
Return the chicken, cover and simmer until the chicken and vegetables are tender; Check that the internal temperature reaches 165 °F (74 °C).
- 8 min
Add the cream and thyme, warm through without boiling, and serve.