Mexican Chicken Fricassee (Stew)
Recipe: Mexican Chicken Fricassee (Stew)
If you want to serve this dish to larger groups, just brown the chicken in sauté pans and then transfer all ingredients to 9x13-inch casseroles or large lasagna pans. You'll roast the dishes in the oven for 1 hour and 15 minutes on 375 degrees.
4 bone-in chicken breasts
2 Tbl olive oil
1 Tbl butter
8 oz sliced mushrooms
1 large onion cut into chunks
1 red bell pepper cut into chunks
1 Tbl chopped garlic (Roasted if you can get it. Jar garlic is fine.)
5 medium red potatoes cut into approximately 1-inch chunks
1-1/2 cups of salsa (preferably fresh; mild or medium)
1 cup water
1-1/2 cups of dry white wine (If you don't cook with wine, substitute chicken broth for the wine.)
1 cup sour cream (low-fat is fine)
1/2 cup French onion dip
2 Tbl chopped fresh parsley (optional)
In a LARGE skillet, brown the chicken breasts skin-side down in the oil and butter. (You use oil and butter in combination because the oil keeps the butter from browning too fast and burning.) You want the breasts a nice golden brown. Include the sliced mushrooms. This should take about 4 to 5 minutes on Medium High.
Turn the breasts over. Add the onions, red pepper, garlic, potatoes salsa, water, and wine.
Bring the mixture to a boil. Turn down to Medium and simmer for 40 minutes. At the halfway mark, stir the mixture to make sure the potatoes are boiling in the sauce so they get fully cooked.
Before serving, stir the sour cream and French onion dip together in a bowl. Serve your stew (fricassee) in large bowls or on plates and top with a dollop of the dip mixture. Garnish with parsley (optional) if you want more color.
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