A staple of the puertorican cuisine with French influence. Chicken fricassee consist of a saute and stew meat, mostly chicken prepared with vegetables and white wine. But it can also be prepared with pork, or veal. I prefer to braise the chicken except the breast, to add color to the meat before adding the vegetables and the liquid that should barely cover the meat. Ingredients:
1 whole chicken cut (put aside the breasts) 4 potatoes, 2 carrots, 2 stalks of celery small diced, 1 green pepper small diced, 1 onion small diced, 2 garlic cloves crush, 1/4 c cooking oil, 2 c of white wine, 1 small can of tomato sauce or crush tomatoes, s & p, 1 tablespoon cornstarch + 1 c of water for the slurry.
Season chicken with salt and pepper. Place 1/4 c of oil in a saute pan and add the chicken. Turn frequently until you get a soft brown color in all pieces of chicken. Remove chicken and set aside. Add the vegetables and saute until browned. Return the chicken to the pot, except the breast. Add the wine and the rest of the ingredients. Cover and simmer for 20 minutes, add the breast pieces, and the potatoes, return to heat for 5 more minutes or until the chicken is at 165oF internal temperature and the potatoes are done. Dissolve the starch in water to form a slurry, an add it to the chicken pot to thicken the sauce. Serve with white rice. Enjoy!!