At-home bistro on a budget

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CHICKEN GOODNESS—Fowl is fair in this inexpensive, easy-to-prepare chicken dish.

(NAPSA)-Here’s a simple-to-prepare, all-in-one main dish with bistro roots. Made with seasonal vegetables, affordable chicken thighs and mashed potatoes flavored with creamy, mellow-nutty Jarlsberg cheese, it could easily become a family favorite.

Chicken Fricassee

2          tablespoons olive oil

6          tablespoons butter, divided

(NAPSA)-Here’s a simple-to-prepare, all-in-one main dish with bistro roots. Made with seasonal vegetables, affordable chicken thighs and mashed potatoes flavored with creamy, mellow-nutty Jarlsberg cheese, it could easily become a family favorite.

Chicken Fricassee

2          tablespoons olive oil

6          tablespoons butter, divided

1          medium onion, chopped

8          ounces assorted mushrooms, cleaned and sliced

2          zucchini cut in 2-inch pieces

2          carrots, peeled and cut in 2-inch pieces

3          pounds boneless chicken thighs, with most of the skin removed

21⁄2   cups low-sodium chicken broth

1⁄4     cup chopped fresh parsley

1⁄4     cup flour

1⁄4     cup heavy cream

Salt and pepper to taste

6          large Idaho potatoes, peeled and cut into small pieces, cooked and mashed (OR use equivalent amount instant mashed potatoes)

2          cups shredded or grated Jarlsberg cheese (reserve 1⁄2 cup for sprinkling)

 

Heat 1 tablespoon olive oil in large skillet. Add onion, mushrooms, zucchini and carrots; sauté quickly until tender (about 10 minutes). Remove vegetables from skillet; set aside. In same skillet, heat 2 tablespoons butter with 1 tablespoon olive oil. Brown chicken pieces in small batches until golden. Transfer chicken to plate. Pour fat from pan. Slowly add 2 cups broth, scraping up any brown bits; return chicken to skillet, add parsley; reduce heat, cover and cook 20 minutes.

Melt remaining 4 tablespoons butter in small saucepan. Add flour and whisk together over low heat, 3 minutes. Add remaining 1⁄2 cup broth with cream and whisk until thickened. Add to skillet. Season with salt and pepper. In large bowl, mix mashed potatoes with 11⁄2 cups grated cheese.

For individual portions: In each individual soufflé dish, place a piece of chicken with portion of sautéed vegetables. Pour 1⁄2 cup sauce overall. Cover with mashed potatoes and sprinkle with cheese. Place dishes on baking tray and bake 20 minutes at 350°F. Place under hot broiler (or continue baking) to brown potato topping. Serve immediately. Serves 6.

For casserole style: Place chicken in large ovenproof casserole. Add vegetables and sauce. Cover with potatoes and sprinkle with cheese. Bake 25-30 minutes. If desired, pass under broiler to brown potato topping.

More recipes, cooking tips and nutritional information are online at www.norseland.com.

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