This isn’t the classic French chicken. This has flavors rooted in Spanish cuisine. Chicken fricassee is one of those meals that is hearty, warming, and rich with so many nutrients. One of the best parts about this recipe is that it is a one pot meal. Your entire meal made in 1 pot. That is a no brainer when it comes to weekday meals.
Chicken fricasee by any other name is a chicken and potato stew. This time of year, who doesn’t love a stew. It is comforting, yet no heavy cream. It is thickened with potatoes, the fat from the bone in chicken legs. Now listen up… I know you are thinking fat from chicken. YES! This is collagen protein and fat that will help to keep you satisfied.
Another benefit from this recipe is that it isn’t just a one meal recipe, leftovers. During the week, when you cook, cook for leftovers. I always recommend to cook with the intention of leftovers when you cook. No one wants to be in the kitchen more than they half to.
So let’s get to it. This recipe takes an hour but that doesn’t mean you are cooking and in the kitchen for an hour. The longer the fricasee sits the better it tastes!
- 8-10 Chicken Legs
- 1 White Onion medium dice
- 2 Garlic Cloves minced
- 1/4 cup Spanish Green Olives halved
- 5 Medium Yukon Gold Potatoes Peeled and quartered
- 1/2 can Tomato Sauce no salt added
- 1 (14 oz) can Canned Diced Tomato no salt added
- 1/4 cup White wine dry white wine
- 1 tsp Paprika
- 1/2 tsp Smoked Paprika
- 2 Bay Leaves
- Salt and pepper to taste
- 2 TBLS Avocado Oil
- Season the chicken legs with salt and pepper. Set aside
- Peel and quarter the potatoes. Set aside
- In a dutch oven heat the avocado oil over medium heat. Add the onions and garlic and saute for 2-3 minutes until they become fragrant. Then add the seasoned chicken legs and cook for 5-7 minutes. Add the white wine and turn the heat to high and cook off the wine and deglaze the dutch oven. Reduce the heat to medium and add the canned tomato sauce, diced canned tomatoes, green olives, and potatoes. Season this with salt and pepper. Add the in the paprika and smoked paprika and mix it into the sauce. Add the bay leaves and bring the fricasee to a simmer. Cover the dutch oven and cook on low for 40-45 minutes. Once the chicken is cooked and the potatoes are fork tender. Turn off the stove and let this sit on the stove. Serve and enjoy!