During this time of year one of our family favorites is December Chicken Fricassee made with a lot of veggies and chunks of delicious chicken. There are a number of ways to make this dish and this is mine.
- 4 large chicken legs
- 2 medium sized carrots
- 4 medium potatoes
- 2 medium onions
- 2 celery stalks
- 1 tsp parsley
- 3 tbsp butter
- 3 1/2 tbsp flour
- 1/4 tsp oregano
- 1/4 tsp sage
- 1/4 tsp paprika
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp marjoram
- 1/8 tsp garlic powder
- 1/4 tsp coriander seed powder
* Note: seasoning amounts are approximate therefore, feel free to add or lessen the amount listed to your taste.
Prepare chicken legs removing the skin and excess chicken fat.
Peel the onions and cut into 4 pieces, peel carrots and cut into 4 or more thick sticks, and cut the rest of vegetables into appropriate pieces.
Fill a large pot with water and place chicken legs into the pot, add enough water to cover and bringing to boil. Cook for 6 minutes set at low heat.
Remove pot from stove and drain the liquid retaining the chicken.
Add cold water and your prepared vegetables and parsley, oregano, sage, paprika, salt, and pepper.
Cover pot and bring to boil with high heat, set at low heat and allow to cook about 30 minutes.
Turn heat off and remove the chicken legs from pot to remove skin, cartilage and bones. Set aside meat and all already cooked vegetables continue to cook what is still not done for about 10 minutes.
Remove these vegetables and mix in with the rest meanwhile, reserve about 3 cups (750ml) of the remaining liquid. Set all aside.
Heat butter in a separate pot until melted, add the flour, mix and cook mixture for 1 minute.
Pour in your reserved 3 cups of liquid, season the mixture to taste with the marjoram, garlic powder, coriander, salt , and pepper.
Stir and cook for about 8 minutes, uncovered. Add your prepared chicken and vegetables to the sauce mixture, mix in and cook for an additional 4 minutes at low heat. Turn off heat, serve and enjoy!