Fricassee of Chicken Casserole with California Raisins

fricassee_of_chicken_casserole_with_california_raisins
California Raisin Marketing Board
http://pgoarelish2.files.wordpress.com/2011/04/fricassee_of_chicken_casserole_with_california_raisins.jpg?w=150
  • Yield: 6 servings
  • Prep: 15 mins
  • Cook: 35 mins

Ingredients

3tablespoons bourbon whiskey or apple juice
1/2cup low sodium chicken stock
1/2cup California golden raisins
1/4cup California natural raisins
2sprigs fresh sage
1-1/4pound light and dark meat chicken pieces
3ounces fresh baby carrots, cut in half
1/2cup fresh baby turnips, cut in half
3 fingerling potatoes, cut in half diagonally
1tablespoon butter
1teaspoon olive oil
1-1/2tablespoon thinly sliced shallots
1sprig fresh sage
1sprig fresh thyme
3/4cup low sodium chicken stock
1/4teaspoon salt, to taste
1/8teaspoon pepper, to taste

Instructions

  1. In medium saucepan, combine bourbon and 1/2 cup chicken stock; bring to slow boil. Add raisins and cook over low heat for 5 minutes. Remove from heat; add sage and cover pan tightly. Let stand for at least 1 hour.
  2. Meanwhile, in large casserole, sauté chicken pieces and vegetables in butter and olive oil. When brown, add shallots, sage and thyme; cook 5 minutes.
  3. In large saucepan over medium heat, reduce 3/4 cup chicken stock to 1/2 cup; add to casserole and mix thoroughly. Stir in raisins and their liquid to casserole. Bake at 375°F for 25 to 35 minutes or until bubbling and browned.
  4. Season with salt and pepper to taste.
  5. To Serve: Divide and portion vegetables into 6 individual serving bowls. Place two pieces of chicken on top and ladle desired amount of broth into each bowl. Serve hot.

Recipe by Chef Kim Canteenwalla, courtesy of the California Raisin Marketing Board

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