Serves : 6


  • 12                                     Skinless Chicken Thighs
  • 3 tablespoons                olive oil
  • 3 cups                              sliced leeks, white and pale parts only
  • 2 cups                              chopped peeled parsnips
  • 3 cups                              thinly sliced carrot
  • 2 tablespoons                thinly sliced garlic
  • 3 cups                              low salt chicken broth
  • 1 cup                                dry white wine
  • 2 teaspoons                    dried oregano
  • 1 teaspoon                      dried fennel seed, optional
  • 1/8 teaspoon                  dried crushed red pepper
  • For the Garnish
  • Chopped fresh parsley
  • Grated lemon peel

Sprinkle the chicken with salt and pepper.

Heat 2 tablespoons oil in a large heavy pot over a medium heat. Add 1/2 of the chicken, brown on all sides for about 8 minutes. Transfer to a plate, and repeat with the rest of the chicken. Discard drippings from the pot.

Heat 1 tablespoon oil in the same pot over a medium heat. Add leeks, parsnips, carrots and garlic. Saute until the vegetables are tender and beginning to brown, about 6 minutes. Add broth, wine, oregano, fennel seed, and red pepper. Bring to a simmer. Stirring to deglaze all the browned bits from the pot. Add chicken, cover, and simmer until the chicken is tender, about 30 minutes.

Transfer to a serving bowl. Sprinkle with lemon peel and parsley and serve.

NOTES : This is kind of a winter dish, but really yummy and not too heavy. Serve with mashed potatoes, rice, or just some crusty bread and a green salad. If you like sweet potatoes, try having a boiled one in the bowl with the fricassee.

In Categories : ALL OLD RecipesPoultry

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