Sometimes something magic happens to an old recipe. I’ve been making chicken fricassee at home for decades. Recently I made a mistake at the super market and bought a can of fire roasted diced tomatoes instead of just plain old Roma tomatoes. I didn’t realize my mistake until I was well underway with this recipe. Left with no choice, I used the fire roasted tomatoes. It turned into the best chicken fricassee dinner I’ve ever prepared.
5 Tblsp Olive oil
3 cloves garlic, chopped
4 chicken thighs – skinless and trimmed of fat
1/8 cup all-purpose flour
½ lb fresh mushrooms, caps and stems separated, caps halved or quartered, stems halved
1 can (14 ounces) fire roasted, diced tomatoes
Salt and freshly ground black pepper to taste
¼ cup chopped fresh parsley
Warm 3 tablespoons of oil in a large frying pan over medium heat. Add garlic. Sauté garlic, stirring frequently, until softened but not browned, about 2 minutes. Dredge chicken pieces lightly in flour. Raise heat to medium high. Add chicken pieces and brown on both sides, about 10 minutes per side. Meanwhile, heat remaining oil in a different frying pan over medium high heat. Add mushrooms and sauté, stirring occasionally, until lightly browned, about 5 to 6 minutes. When chicken is browned, stir in tomatoes and mushrooms. Season with salt and pepper. Reduce heat to medium-low, cover and cook chicken 20 minutes. Uncover and cook another 10 minutes, or until chicken is tender. Sprinkle with parsley.
Serve with steamed white rose potatoes or steamed white rice.