Old-Fashioned Chicken Fricassee

    Serves 2


    3 tablespoons all-purpose flour
    1 teaspoon paprika
    1 teaspoon poultry seasoning
    1/2 teaspoon salt
    1/2 teaspoon freshly ground black pepper
    4 (6-ounce) skinned chicken breast halves
    2 teaspoons butter
    1 1/2 cups chopped onion
    1/2 cup chopped celery
    3 garlic cloves, minced
    1 cup fat-free, lower-sodium chicken broth
    1/4 cup dry white wine
    2 cups (3-inch) julienne-cut carrot
    1/4 cup chopped fresh parsley


    1. Combine first 5 ingredients in a large zip-top plastic bag. Add chicken; toss well to coat.

    2. Remove chicken from bag; reserve flour mixture.

    3. Melt butter in the Cobb Frying Dish

    4. Add chicken, breast sides down; sauté 5 minutes or until chicken is browned.

    5. Remove chicken from pan; keep warm.

    6. Add onion, celery, and garlic to pan; sauté 5 minutes, stirring occasionally.

    7. Stir in reserved flour mixture; cook 1 minute.

    8. Add broth and wine; bring to a boil.

    9. Add carrot. Return chicken to pan, breast sides up.

    10. Cover, and simmer 25 minutes or until chicken is done.

    11. Sprinkle with the chopped parsley.

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