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Alea’s Chicken Fricassee

Fricassee is one of those words that is just fun to say. Would I cook a dish just because it has a fun name? Yes I would, but it helps if it tastes really good too.  A Fricassee is a quick and easy stewed dish and is usually made with poultry. It differs from my soup casseroles [3] in that it doesn’t contain noodles and the liquid is usually thickened with cream, creating a decadent gravy.

Instead of using oil, I cooked the vegetables in chicken broth. I also did not follow the tradition of thickening the liquids with cream. Instead I created the gravy using yogurt. It is a healthier substitution and it is also more frugal, especially if you make your own yogurt [4].

Chicken Fricassee

Yield – 6 servings

Preparation Time – 10 minutes

Cooking Time – 15 – 20 minutes


  • 2 cups cooked chicken, diced
  • 1 cup chicken broth (how to make chicken broth [5])
  • 1 small onion, diced
  • 4 garlic cloves, minced
  • 2 cups carrots, thinly sliced
  • 2 celery stalks, thinly sliced
  • 2 cups frozen peas
  •  1 sweet pepper, seeded and diced
  • 1/2 cup mushrooms, thinly sliced
  • 1 tablespoon parsley
  • 2 teaspoons thyme
  • 1 teaspoon rosemary, crushed
  • 1 teaspoon basil
  • dash of pepper
  • 1/2 cup plain yogurt



  • Add the chicken, chicken broth, vegetables and spices to a large skillet. Cook over a medium-high flame until the liquid begins to boil. Lower the flame and simmer for an additional 10 – 15 minutes or until the carrots are fork tender.
  • Stir in the yogurt and cook for an additional 2 minutes.

You can serve the Chicken Fricassee directly onto plates, but I like to serve it over Basmati Rice with Onion and Garlic [6]. The gravy seeps down and adds extra flavor to the rice. I also serve a garden salad with this dish because I love testing the boundaries of how many vegetables I can get my family to eat in a single meal.