General
Chicken and Mushroom Fricassee
Fat-free sour cream, vegetables, and herbs make this rich and hearty dish guilt free.
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General
Fat-free sour cream, vegetables, and herbs make this rich and hearty dish guilt free.
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Tips, changes and questions from people who cooked this recipe.
Measuring cups and spoons · Kitchen knife · Cutting board · Mixing bowl · Cooking pot · Oven · Oven gloves · Ovenproof casserole with a lid · Fork · Food thermometer
7 clear steps
Preheat oven to 350 ºF.
Heat olive oil in a medium-sized heavy-bottom roasting or braising pan (a large sauté pan with a metal handle will work as well).
Add mushrooms to pan, and cook until golden brown, about 3–5 minutes. Add leeks, potatoes, celery, and pearl onions, and continue to cook until the vegetables become soft, about 3–5 additional minutes.
Add chicken broth to the pan, and bring to a boil. Add chicken legs to the pan, cover, and place in the heated oven for about 20 minutes or until the chicken legs are tender when pierced with a fork (to a minimum internal temperature of 165 °F).
When chicken legs are tender, remove legs from the pan, return the pan to the stovetop, and bring the liquid to a boil. Add herbs and lemon juice.
In a bowl, mix the cornstarch with the sour cream, and add to the pan. Bring back to a boil and then remove from the heat.
Season with salt and pepper, and pour 1 cup of vegetables and sauce over chicken.
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