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Photo of Chicken fricassee by WW

Chicken fricassee

9 - 10
PersonalPoints™ per serving
Total Time
10 hr 20 min
Prep
30 min
Cook
3 hr 25 min
Serves
4
Difficulty
Moderate
This slow cooked meal is a lighter version of the traditional meal. Enjoy on a winter Sunday night – full of flavour and warmth!

Ingredients

Olive oil

1 tbs

Skinless chicken thigh

540 g, (Buy 600g), fat trimmed, chopped

Brown onion

1 medium, thinly sliced

Mushrooms

250 g, chopped

Canned cream of mushroom soup

210 ml, (1/2x420g can)

Chicken stock

½ cup(s), (125ml)

Carrot(s)

2 medium, thinly sliced

Baby potato

250 g, chat variety, halved

Frozen green peas

1 cup(s), (120g)

Light cream

⅓ cup(s), (85ml)

Instructions

  1. Heat oil in a large non-stick frying pan over medium-high heat. Cook chicken, turning, for 5 minutes or until browned. Place in a 4.5 litre (18-cup) slow cooker.
  2. Reheat same pan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add mushrooms and cook for 3 minutes or until golden.
  3. Add soup and stock and bring to the boil. Add to slow cooker with carrot and potato. Cook, covered, on high for 3 hours (or low for 6 hours) or until chicken is cooked through.
  4. Add peas and cream and cook, covered, on high for 10 minutes (or low for 20 minutes) or until peas are heated through. Serve.

Notes

SERVING SUGGESTION: Steamed Brussel sprouts.TIP: Fricassee suitable to freeze (without peas and cream) for up to 3 months. Freeze leftover mushroom soup for up to 3 months.

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