A fricassée is a method of cooking where meat is first sautéed, then braised and served in its own sauce. My healthy version of Chicken & Squash Fricassee is loaded with summer squash, fresh herbs, tender chicken flavored with ground cumin, turmeric and paprika, and mixed olives; all served in a simple white wine sauce. Super satisfying and lovely served over fluffy white rice, this is a cooking technique that once mastered, can be tweaked in terms of the fresh add-ins and flavors you decide to use.
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Chicken & Squash Fricassée
Ingredients:
- 2 Tablespoons unsalted butter
- 1 large onion, thinly sliced into half-moons
- 3 chicken thighs (bone-in, skin on)
- 3 chicken legs
- Paprika, ground cumin, turmeric
- Salt and pepper
- 1 cup dry white wine
- 1 ½ cups low-sodium chicken stock
- 1 zucchini, sliced
- 1 yellow squash, sliced
- Fresh oregano leaves
- ½ cup mixed olives
Directions:
- In a Dutch oven, melt the butter over medium-low heat. Increase the heat to medium. Season the room temperature chicken with salt and pepper, paprika, cumin and turmeric. Add in the cut onions and the seasoned chicken to the pot; sear the chicken in the pan along with the onions for about 3 minutes per side. (Careful to stir the onions as you can so they do not burn.)
- Add the wine and broth into the pan, reduce the heat to medium-low, cover the pan, and cook for 25 minutes. Uncover the pan and add in the sliced squash; season the squash with a pinch of salt and pepper. Cover the pan again, reduce the heat to low and cook for an additional 20 minutes or so, until the squash is tender and the chicken cooked through to an internal temperature of 165 degrees. Add the olives into the pan.
- Serve the chicken with the veggies and the sauce; a sprinkling of fresh oregano leaves and the olives. This dish is lovely served over white or brown rice.
Tagged: braised chicken, braising, chicken, chicken fricassée, fresh herbs, fresh oregano, fricassée, ground cumin, olives, onions, paprika, searing, summer squash, turmeric, white wine
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