Sort ingredients
feedingit
QR Code
Listen
Pdf
Brown the chicken until it's a light golden color
Add water and a couple pieces of dill, cover and cook until the chicken falls apart
Remove the chicken in big chunks off the bone, removing any tendons
Melt some butter and add flour to make a roux
Add the broth and thicken up the sauce
Sauté the mirepoix (onions, carrots, celery) and add it to the sauce
Add in the frozen peas and corn, and the kale
Once the sauce is thickened, add the chicken back in
Finish with some finely chopped parsley
Serve the chicken fricassee over mashed potatoes