Crockpot Chicken Fricassee
Servings: 5
Ingredients
- 1 teaspoon smoked paprika
- ½ teaspoon thyme
- ½ teaspoon parsley
- ½ teaspoon rosemary
- ½ teaspoon sage
- ¼ cup + 2 Tb all-purpose flour divided
- 1 whole chicken cut up
- 1 Tb butter more if needed
- 1 Tb extra virgin olive oil more if needed
- 4 carrots sliced
- 1 medium onion diced
- 1 c chicken broth
- ½ c white wine
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 cloves garlic grated
- 8 ounces egg noodles cooked or 4 cups cooked brown rice for serving.
Instructions
- To begin, combine the smoked paprika, thyme, parsley, rosemary, sage, and ¼ cup all-purpose flour in a gallon sized ziplock bag. Give it a shake to mix them together.
- Pat the chicken pieces dry with a paper towel.
- Place the pieces in the bag and shake to coat. In a large, heavy skillet heat a tablespoon each of butter and extra virgin olive oil over medium high heat. Brown the chicken on each side. Work in two batches, add additional oil & butter for the second batch if needed.
- Cook these about 3 minutes on each side. If the chicken breasts are “crazy big,” cut them in half with a cleaver. Once the chicken pieces are browned on the outside, place them in your crockpot.
- Place the carrot and onion in the crockpot with the chicken. In a measuring cup, combine the broth, wine, salt, pepper, remaining flour, and grated garlic. Whisk those all together. Pour the mixture over the top of the contents of the crockpot.
- Cover and cook on low for 4-5 hours. Serve over cooked egg noodles or brown rice.
- Enjoy!
See This Recipe:
https://cosmopolitancornbread.com/chicken-fricassee/Nutrition
Serving: 1c | Calories: 531kcal | Carbohydrates: 50g | Protein: 34g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 12g | Cholesterol: 94mg | Sodium: 660mg | Fiber: 5g | Sugar: 2g
