Enjoy easy preparation and clean-up with a delightful Chicken Fricassee. Use your Dutch oven to cook this delectable Chicken Fricassee dish.
What You Need
Original recipe yields 8 servings
1 large onion, coarsely chopped
1 large green pepper, coarsely chopped
2 slices OSCAR MAYER Bacon, chopped
3 cloves garlic, minced
3 lb. chicken pieces
1 can (14-1/2 oz.) diced tomatoes, undrained
1 can (8 oz.) tomato sauce
1/2 cup dry white wine
15 pimento-stuffed green olives
1 cube chicken bouillon
1 Tbsp. capers
1-1/2 tsp. dried oregano leaves
1/2 tsp. ground black pepper
1 lb. potatoes, peeled, quartered
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Please use alcohol responsibly.
Let's Make It
Cook onions, green peppers, bacon and garlic in Dutch oven on medium-high heat 2 min., stirring occasionally. Add chicken; cook 10 min., turning chicken occasionally.
Add tomatoes with their liquid, the tomato sauce, wine, olives, bouillon, capers, oregano and black pepper; stir. Bring to boil; cover. Reduce heat to medium-low; simmer 20 min.
Stir in potatoes; cover. Cook an additional 15 min. or until potatoes are tender and chicken is cooked through (180°F).
Serve over hot cooked rice. Garnish with chopped fresh parsley.
Prepare as directed, except do not add the potatoes. Cover and refrigerate up to 24 hours. When ready to serve, add the potatoes and bring mixture to boil on medium-high heat. Reduce heat to low; simmer until the potatoes are tender and mixture is heated through, stirring occasionally.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.