Chicken Fricassee with Vegetables
Source of Recipe
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List of Ingredients
4 boneless chicken breast halves - (to 6)
Salt -- to taste
Freshly-ground black pepper -- to taste
2 tablespoons butter
2 garlic cloves -- minced
3 tablespoons flour
2 cups chicken broth
1 teaspoon dried thyme
1/2 teaspoon dried tarragon
4 carrots -- cut in 2" pieces
2 onions -- halved, and sliced thick
3 leeks - white part only -- washed, chopped
1 bay leaf
1/2 cup half-and-half
1 package frozen peas - (10 oz) -- thawedRecipe
Wash chicken breasts and pat dry. Set aside.
Sauté minced garlic in butter for a minute, then add flour and cook, stirring, until smooth. Pour in broth (you may use 1/4 cup of sherry in place of some of the broth), the thyme and tarragon, and stir until thickened.
Layer in the slow cooker the onions, carrots, chicken, then leeks; pour sauce over all. Add bay leaf. Cover and cook on LOW for 6 to 8 hours (HIGH for 3 to 5 hours).
If cooking on LOW, change to HIGH and stir in half-and-half and thawed peas. Cover and continue cooking on HIGH another 15 minutes, or until peas are heated through.
Taste and adjust seasonings. Discard bay leaf and serve with sauce spooned over the chicken and vegetables.
This recipe yields 4 to 6 servings.
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