Chicken Fricassee with Tomato Basil Pilaf

Name: Chicken Fricassee with Tomato Basil Pilaf
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 6
Cuisine: Global
Ingredients: 6 fresh tomatoes, seeds removed and diced, or 1 large can (28-32 ounces) plum tomatoes; 6 boneless chicken breasts, skin on; 237 milliliters vegetable or chicken stock; 1 liters chicken stock; 59 milliliters clarified butter; 6 servings All-purpose flour, as needed for dredging; 118 milliliters chopped fresh basil leaves, plus sprigs for garnish; 2 cloves garlic, chopped; 237 milliliters heavy cream; 30 milliliters olive oil; 1 medium onion, chopped; 1 teaspoon poultry seasoning; 473 milliliters rice; 6 servings Salt and pepper; 237 milliliters white wine

Chicken Fricassee with Tomato Basil Pilaf might be just the main course you are searching for. This recipe serves 6. One serving contains 753 calories, 36g of protein, and 33g of fat. From preparation to the plate, this recipe takes approximately 1 hour and 25 minutes. Head to the store and pick up canned tomatoes, olive oil, salt and pepper, and a few other things to make it today. To use up the rice you could follow this main course with the Rice Pudding as a dessert.

Instructions

Preheat oven to 375 degrees F Season chicken breasts with salt and pepper. Dredge chicken in flour and shake off excess.

Ingredients you will need

Chicken Breast

Salt And Pepper

Whole Chicken

All Purpose Flour

Shake

Equipment you will use

Oven

Heat half the clarified butter (1/8 cup) in a large saute pan, and brown the chicken on both sides over medium heat, cooking about 8 to 10 minutes.

Ingredients you will need

Clarified Butter

Whole Chicken

Equipment you will use

Frying Pan

Remove to an ovenproof casserole.

Add the rest of the clarified butter (the other 1/8 cup) to the same saute pan, and add the tomatoes and chopped basil, cooking gently over low heat for 2 minutes. Then, add the white wine and reduce the liquid by half. When the liquid in the saute pan is reduced, add the vegetable stock and heavy cream and bring to a gentle boil.

Ingredients you will need

Clarified Butter

Vegetable Stock

Heavy Cream

White Wine

Tomato

Basil

Equipment you will use

Frying Pan

Let the sauce cook until mixture starts to thicken about 5 to 10 minutes.

Ingredients you will need

Sauce

Pour the sauce directly over the chicken in the casserole and bake covered in the oven until internal temperature reaches 165 degrees F on an instant-read thermometer, about 25 to 35 minutes.

Ingredients you will need

Whole Chicken

Sauce

Equipment you will use

Kitchen Thermometer

Oven

While the chicken is cooking, begin the rice.

Ingredients you will need

Whole Chicken

Rice

Heat the olive oil in a medium saucepot and saute onion and garlic until translucent.

Ingredients you will need

Olive Oil

Garlic

Onion

Equipment you will use

Pot

Add rice and toast lightly.

Ingredients you will need

Toast

Rice

Pour in the 5 cups of chicken stock and add the poultry seasoning and season with salt and pepper. Return to a boil, reduce heat, cover and simmer until tender, about 25 minutes, keeping covered at all times.

Ingredients you will need

Poultry Seasoning

Salt And Pepper

Chicken Stock

When the chicken is done, transfer the pieces to a utility platter. The chicken should still have sauce on top. You can spoon some more sauce on top of the chicken if desired, but most of the remaining sauce in the casserole will be used for the rice. Finish the rice by adding the tomato/basil sauce and combining well. Spoon the rice onto center of serving plate, top with a piece of chicken and garnish with basil.

Ingredients you will need

Whole Chicken

Tomato

Basil

Sauce

Rice