Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Chicken Low-cal
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 Chicken - about 1 lb.,
-skinned & all fat cut away
1/2 ts Paprika
1/4 ts Freshly ground black pepper
1/4 c Flour - all purpose
1 Egg white
1/4 c Skim milk
-Country Rice (see recipe)
1/4 c Dry brown "roux" - see
-recipe
1 1/2 c Water
1 c Onion - chopped
1/2 c Green onion - chopped
2 Clove garlic - minced
1 tb Parsley - finely chopped
1/8 ts Allspice - ground
1/4 ts Thyme
1/8 ts Freshly ground black pepper
PREPARATION: Preheat the oven to 350F. Cut the chicken into pieces. Blend
the paprika and pepper with the flour. Beat the egg white with the milk.
Dip the chicken into the egg white mixture and then into the seasoned
flour. Lay the chicken in a baking pan and bake for 30 minutes, or until
golden brown. While the chicken is baking, make the Country Rice.
MAKE THE FRICASSEE GRAVY: Put the "roux" into a saucepan and blend in the
water a little at a time so there are no lumps and the sauce is smooth. Add
all remaining ingredients, cover and simmer gently for 15 to 20 minutes.
Remove the chicken from the oven and add it to the pot with the Fricassee
gravy. Let all simmer for another 15 minutes, or until the hicken is very
tender and easily comes off the bones.
TO SERVE: Spoon the Chicken Fricassee onto plates and accompany with the
Country Rice.
NOTES: The chicken is even good served just out of the oven without the
Fricassee gravy. Tastes like fried! There are few dishes that appeal to me
more than a good Chicken fricassee. This dish is one of my favorites in
this book.
VARIATION: The skinned chicken breasts you buy at the grocery, or skinless
turkey breasts cut into strips, both make an excellent Fricassee.
Suggested Menu: Green Salad with Creamy Creole Dressing Chicken Fricassee
Country Rice Pineapple with Port Wine
