(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.
