There are three grocery stores within a 3 mile radius of the house I normally shop at. I don’t favor one over the others as each store has its pros and cons. Shopping the sales is a favorite pastime of mine. There are many occasions when the evening meal is not determined until I find what looks good at the store. And if it’s on sale I am in Heaven. The problem I have had recently is buying too much of what’s on sale. Who can resist the family pack of chicken tenders at $1.99 a pound? This is the crux of my affliction. What do you do with 10 pounds of chicken tenders and just two mouths to feed?
I admit I am getting better at not buying everything I see simply because the price is irresistible. The worst transgression recently turned out to be 10 pounds of boneless chicken thighs. I love boneless chicken thighs but I had a hard time figuring out what to cook with those flavorful pieces of the bird. So I ended up freezing most of the meat. And you end up making meals with chicken thighs for a long, long time.
For the past couple of months, I’ve been disciplining myself to buy less. The only other solution I can think of is to find more people to cook for. This is the hand I’ve been dealt.
Wish me well this morning. I’m going shopping.
P.S. – I have 5 pounds of organic carrots I bought a few days ago. Anyone have any good carrot recipes?
“Why don’t you make that Chili Chicken Fricassee dish you used to make?”
Clearly it’s been years since I’ve made this. When the years start passing by faster than the weather changes in Oklahoma and you’ve been cooking as long as I have you forget. So I’m glad I wrote this recipe down when I did because I had to look it up to remind myself how to make this dish.
- 1 to 1.5 lbs boneless chicken cubed
- 1/4 C seasoned flour (salt pepper cumin oregano)
- 3 T extra virgin olive oil
- 1 large Sweet onion, chopped
- 2 cloves of garlic, minced
- 3 carrots, peeled and cut into chunks
- 1 green pepper, diced
- 1 C chicken broth
- 1 14.5 oz can diced tomatoes
- 3 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp oregano
- 1 C frozen corn
- 1 C frozen peas
- 1 16 oz can organic kidney beans, drained
- Salt and pepper
- Combine flour and a dash each of cumin, oregano, salt, and pepper in a gallon size plastic baggie. Add the chicken, close the bag, and shake well until all of the chicken pieces are well coated with the flour mixture.
- Heat 3 T olive oil in a large stock pot over high heat. When the oil is hot, add the chicken pieces and brown on all sides. Lower the heat to medium high to avoid burning the chicken. You will get pieces of flour and chicken stuck on the bottom of the pan. This is OK. Remove the chicken from the pot and set aside.
- Reduce heat to medium-low. Add 1T olive oil, onion, garlic, carrots and green pepper, chili powder, cumin, and oregano. Saute 5 minutes.
- Add chicken broth and scrape the brown pieces from the bottom of the pot. Add tomatoes, bring up to a boil and simmer for 20 minutes or until the liquid is reduced by one half.
- Add chicken and continue to simmer uncovered for about 25 minutes. If the mixture starts to get too thick, thin out with more chicken stock.
- Five minutes prior to serving, add the corn, peas, and beans. Simmer for an additional 5 minutes or until the vegetables are warmed through.
- Season to taste with salt and pepper.
- Serve in soup bowls, chili bowls, or any bowl of your choosing.
I seriously doubt this dish was a family favorite. But the original recipe was preserved on an aging yellowed 3 x 5 and I’ve made this dish many times over. But again, I find the same pattern. The dish I make is not the dish on the recipe. So, this recipe is how I make it now, the modifications long etched in my aging brain and definitely NOT the recipe on the card. Let’s be honest here. The family (to the best of my recollection) never requested this dish. As best as I can recall, I started making this concoction during a “healthy” phase when I wanted chili but lighter, with more vegetables.
You will need rice and some nice crusty bread, salad on the side, and a tasty light red like Pinot Nowhere. I’ve used both breast meat and thigh meat for this tasty meal. Let your preference be your guide.
Ah the hell with it. Drink whatever you want because this dish ROCKS!
This fricassee freezes well. ROCK ON.
Use a combo of grapeseed and olive oils to brown the chicken. The grapeseed oil has a higher smoke point and will brown the meat better than when using olive oil alone. I tossed in a a stalk of celery diced along with the other veggies. Why? Because I had celery in the fridge. Purely optional. I’m making this recipe for the first time in years and I changed my mind on the nice crusty bread accompaniment. I’m making Texas Corn Bread instead. And since I rarely drink wine anymore (this is a whole other story) grab a PBR instead.