A comforting stew of chicken and vegetables in a velvety pan sauce hits the spot on a cool spring evening. Best of all, it comes together in 45 minutes, and you'll only have to use a single skillet. A fricassee is a cross between a sauté and a stew, but you'll just call it delicious.
Browning the chicken well makes the pan sauce rich and flavorful, so don't rush through this step.
I think the 2 cups of stock might be a mistake. I followed to the letter and it never got to a nice thick consistency.Read More
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