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    9

Chicken-Squash Fricassee

  • Prep 10 min
  • Total 60 min
  • Servings 6

A classic recipe from Betty's '70s-era recipe card files, this skillet supper makes delicious use of summer squash, fresh green beans and a whole chicken. MORE + LESS -

Ingredients

2
tablespoons vegetable oil
1
cut-up whole chicken (2 1/2 to 3 lb)
1 1/2
cups water
2
teaspoons instant chicken bouillon
1/2
teaspoon dried basil leaves
1
bay leaf
1
lb soft-shelled summer squash (crookneck, zucchini or scalloped)
1/2
lb fresh green beans, ends trimmed
2
medium onions, cut into wedges
1
teaspoon salt
1/2
cup pitted kalamata olives
1
tablespoon cornstarch
2
tablespoons cold water

Steps

Hide Images
  • 1
    In 12-inch skillet or Dutch oven, heat oil. Brown chicken pieces in oil; drain. Add 1 1/2 cups water, the bouillon, basil leaves and bay leaf. Heat to boiling; reduce heat. Cover and simmer 30 minutes.
  • 2
    Remove stem and blossom ends from squash, but do not peel. Cut crookneck or zucchini lengthwise in half; cut scalloped crosswise in half. Place squash, beans and onions on chicken. Sprinkle with salt. Heat to boiling; reduce heat. Cover and simmer 20 to 25 minutes or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F) and vegetables are tender.
  • 3
    Remove chicken and vegetables to serving platter; top with olives. In small bowl, mix cornstarch and 2 tablespoons water; stir into liquid in skillet. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Serve over chicken and vegetables.

Expert Tips

  • For a full meal, serve with crusty French bread and a green salad.
  • 1 box (9 oz) frozen green beans, thawed, can be substituted for the fresh beans.

Nutrition Information

No nutrition information available for this recipe

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