Ingredients
- Chicken Fricassee
- 2.50 pound(s) bone-in skinless chicken thighs
- 0.50 teaspoon(s) salt
- 0.50 teaspoon(s) pepper
- 0.50 teaspoon(s) grated lemon peel
- 0.25 teaspoon(s) dried thyme
- 0.75 cup(s) chicken broth
- 1 teaspoon(s) chicken-broth base/demi-glace
- 1.50 pound(s) small red potatoes
- 8 ounce(s) white mushrooms
- 1 large shallot
- 2 clove(s) garlic
- 0.50 cup(s) whole milk
- 1 tablespoon(s) butter
- 0.25 teaspoon(s) salt
- 1.50 cup(s) frozen peas
- 0.33 cup(s) light sour cream
- Chopped parsley
- Chicken Fricassee
- 1 In gallon-size resealable plastic bag, combine bone-in skinless chicken thighs with lemon peel, thyme, and 1/2 teaspoon each salt and pepper; refrigerate overnight.
- 2 In 6- to 7-quart slow cooker bowl, combine chicken broth, base/demi-glace, potatoes, mushrooms, shallot, and garlic. Place chicken in slow cooker bowl on top of vegetables.
- 3 Cover and cook 5 hours on low or until chicken is cooked through (165 degrees F). Transfer chicken to cutting board. Skim and discard fat from cooking liquid. Stir 1/4 teaspoon salt into cooking liquid.
- 4 Transfer potatoes to large bowl; mash with milk, melted butter, and 1/4 teaspoon salt. Into chicken mixture, stir peas and sour cream. Serve over potatoes; garnish with chopped parsley.
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