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Main dishes

Chicken Fricasse

Chicken Fricasse recipe
photo by:kraft
WE LOVED THIS I USE BLACK OLIVES INSED OF THE GREEN ONES WE DIDNT HAVE ANY CAPERS EATHER BUT IT TURNED OUT REALY GOOD
posted by
AmberRay77
on 11/1/2011
time
prep:
15 min
total:
1 hr 5 min
servings
total:
8 servings
Magazine Acquisition

What You Need

1
large  onion, coarsely chopped
1
large  green pepper, coarsely chopped
2
slices  OSCAR MAYER Bacon, chopped
3
cloves  garlic, minced
3
lb.  chicken pieces
1
can  (14-1/2 oz.) diced tomatoes, undrained
1
can  (8 oz.) tomato sauce
1/2
cup  dry white wine
15
 stuffed green olives
1
 cube chicken bouillon
1
Tbsp.  capers
1-1/2
tsp.  dried oregano leaves
1/2
tsp.  ground black pepper
1
lb.  potatoes, peeled, quartered

Make It

COOK onions, green peppers, bacon and garlic in Dutch oven on medium-high heat 2 min., stirring occasionally. Add chicken; cook 10 min., turning chicken occasionally.

ADD tomatoes with their liquid, the tomato sauce, wine, olives, bouillon, capers, oregano and black pepper; stir. Bring to boil; cover. Reduce heat to medium-low; simmer 20 min.

STIR in potatoes; cover. Cook an additional 15 min. or until potatoes are tender and chicken is cooked through (180°F).

Kraft Kitchens Tips

Special Extra
Serve over hot cooked rice. Garnish with chopped fresh parsley.
Make Ahead
Prepare as directed, except do not add the potatoes. Cover and refrigerate up to 24 hours. When ready to serve, add the potatoes and bring mixture to boil on medium-high heat. Reduce heat to low; simmer until the potatoes are tender and mixture is heated through, stirring occasionally.
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