Chicken Fricassee in a Cast Iron Dream
Prep: 30 minutes Cook ~30 Minutes
This was a fun challenge as I was looking for low carb as well as not baked. Cast iron recipes have a lot of baking in them. This one was stove top so we got to use our induction cooker which I think sped some things up a bit. This was fantastic. It was a great way to get good protein and veggies and the sauce was super simple and a great compliment. Let’s go.
Ingredients
3 chicken breasts
1/2 cup flour
1 tsp salt
1/4 tsp pepper
3 tsp veggie oil
3 tsp butter
1 1/2 cup chicken broth
3/4 tsp thyme
1 1/2 cup baby carrots
1 onion
2 stalks celery
Prep
It is a splashy time while cooking the chicken. Be careful that it cooks most of the way but you will get to cook it more later.
My nose failed me but my taste buds did not.
The sauce is up to you on how you want to do it.
Add the flour, pepper, and salt to a ziplock bag
Cut the chicken breasts in half
Add the chicken one at a time into the bag and shake like crazy to coat it save the left over flour
Add the oil and butter to the cast iron pan on medium heat
Add the chicken breast and cook until brown on both sides. You’ll want at least 8 minutes per side
While the chicken is cooking chop the veggies into manageable sizes. The onion should be in wedges not chopped for asethetic
Pull the chicken out and let it sit. Add the flour into the pan. Whisk it around with the butter and oil left.
Add the broth slowly and and keep stirring to make it basically a thin sauce. At first it will be clumpy cause the pan is hot and that’s what flour does in oil and butter. You can add some more but the broth will help
Add the thyme and keep mixing
Let it start to boil in a few minutes (if that) and then add all the veggies and the chicken in the pan
Cover and let sit to cook for about 30 minutes or until the chicken is tender
Pull all the chicken and veggies out and plate
Leave the rest in the pan and stay heating and stirring until it’s as thick a sauce as you want
Pour this on top and serve
Afterthoughts
This really makes more than you think and is great for family meals.
This was so good I don’t think I could explain it. The specific vegetables were the perfect compliment to the thyme taste of the sauce. For the simplicity of the ingredients it was bursting with flavors and everything went so well together. A masterpiece and so easy. One pan for everything. I would highly recommend you stick to this recipe and enjoy. Super easy and a great way to server a few people. I would say even with 3 chicken breasts it would have fed almost 6 of us.
