Chicken Fricassee
Brown Rice and Broccoli Spears
Ingredients
- 4 bone-in chicken thighs, skinned
- 1 Tbsp olive oil, divided
- ½ cup frozen seasoning blend (diced onion, bell peppers and celery)
- 1 (8-oz) pkg sliced mushrooms
- 1 (14.5-oz) can gluten-free chicken broth
- ⅓ cup white wine (or use gluten-free chicken broth)
- 2 tsp cornstarch
- 2 tsp cold water
- 2 tsp lemon juice
- 1 tsp Italian seasoning
Instructions
- Sprinkle chicken lightly with salt and pepper; heat ½ Tbsp oil in a Dutch oven over medium-high heat.
- Brown chicken 2 to 3 minutes per side; remove from pot, and keep warm.
- Heat ½ Tbsp oil in pot; add seasoning blend and mushrooms. Sauté 5 minutes or until tender; return chicken to pot. Add broth and wine; bring to a boil. Reduce heat, and simmer, covered, 25 minutes or until chicken is done.
- Whisk together cornstarch and cold water; add to pan with lemon juice and Italian seasoning. Boil 3 minutes or until mixture is slightly thickened, stirring constantly.
- Serve chicken and sauce over rice.
Side Dish Ingredients
- ½ cup brown rice, rinsed
- ½ lb broccoli, cut into spears
- 2 Tbsp butter
Side Dish Instructions
- Cook rice according to package directions.
- Meanwhile, steam broccoli in a steamer basket over simmering water 5 minutes or until crisp-tender. Transfer to a bowl. Toss with butter, and season with salt and pepper to taste.
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
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