In a shallow dish, combine 1/2 c. flour, 1/2 t. salt, & pepper. Dredge chicken in flour mixture.
In a lg. Dutch oven, combine butter & oil; cook over med.-high heat until butter is melted. Add chicken pieces, in batches, if necessary, skin side down, & cook for 3 to 4 min. per side, or until golden brown. Remove chicken from Dutch oven; set aside.
Add potato, green beans, carrot, and shallot to Dutch oven. Cook for 4 min. Stir in remaining 3 T. flour; cook for 2 min., stirring frequently. Stir in broth, juice, wine, & honey; bring to a boil over med-high heat. Reduce heat, & simmer for 3 min. Return chicken to pan, cover, & simmer, covered for 15 min. or until chicken is done. Stir in remaining 1/2 t. salt.
Tasty Tip- The same amount of chicken broth can be substituted for the dry white wine.
Originally Submitted
8/27/2009
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