Creative Culinary Solutions

Chicken Thigh Fricassée

Name: Chicken Thigh Fricassée
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 10
Ingredients: 500 mL (2 cups) of prepared Classic Chicken Soup Base1.25 L (5 cups) of prepared Culinary Cream Base130 g (5 oz) of margarine1.7 kg (3.5 lbs) of chicken thighs, skinless300 g (12 oz) of snow peas150 g (6 oz) of carrots, julienne and blanched240 g (9 oz) of zucchini, julienne30 mL (2 tbsp) of garlic, finely chopped Salt and pepper, to taste

This classic chicken stew with chicken breasts simmering in a chicken and cream base with vegetables is sure to bring comfort to your table.

Difficulty:	10/20
Yield serving:	10
Preparation time:	10 minutes
Cooking time:	50 minutes

Difficulty

10/20

Yield serving

Preparation time

10 minutes

Cooking time

50 minutes

Ingredients

500 mL (2 cups) of prepared Classic Chicken Soup Base
1.25 L (5 cups) of prepared Culinary Cream Base
130 g (5 oz) of margarine
1.7 kg (3.5 lbs) of chicken thighs, skinless
300 g (12 oz) of snow peas
150 g (6 oz) of carrots, julienne and blanched
240 g (9 oz) of zucchini, julienne
30 mL (2 tbsp) of garlic, finely chopped
Salt and pepper, to taste

Preparation

Prepare the chicken soup base according to package directions. Set aside.
Prepare the cream sauce base according to package directions. Set aside.
In a large saucepan, melt the margarine and sauté the chicken until half cooked. Remove the chicken and reserve.
In the same pan, sauté the vegetables and garlic until al dente.
Remove the vegetables, add the sautéed chicken and deglaze the pan with the chicken soup base. Allow to reduce by half.
Add the cream sauce, boil for 1 minute, reduce heat, add the sautéed vegetables and allow to simmer 4-5 minutes. Season to taste.
Serve on a bed of rice and enjoy!