Quickie Chicken Fricassee

Prep Time: 15 min
Cook Time: 50 min
Serves: 4

When you find yourself with leeks and carrots in the vegetable bin, you can have this sumptuous healthy dinner on the table in a French moment. Spoon over rice or mashed potatoes and dinner is fête de complète.


2 cups (500 mL) chicken broth
1/2 cup (125 mL) white wine
1 tbsp (15 mL) herbes de Provence
1 tbsp (15 mL) Dijon mustard
2 leek(s), large
2 carrot(s), large
4 - 6 bone-in, skinless chicken pieces
1/2 - 1 cup (250 mL) sour cream
parsley, chopped, for garnish
basil, fresh, chopped, for garnish


1 Pour broth into a large wide saucepan placed over medium-high heat. Add the wine, seasonings and Dijon. Whisk until no lumps of mustard remain. Boil,uncovered, while you quarter carrots lengthwise, then slice into bite-size lengths. Add to the boiling broth.
2 Clean leeks by slicing off and discarding the root ends and tough dark-green tops. Cut in half lengthwise. Then fan out under running water to wash away any grit. Slice crosswise into 1 inch (2.5 cm) size pieces. Stir into the boiling broth. Adjust heat and boil gently while preparing chicken.
3 Trim away any visible fat from chicken pieces. Submerge the chicken pieces, bone side up, in the vegetable mixture. Cover and reduce heat to low. Simmer for 20 minutes. Turn chicken pieces. Cover and continue cooking gently for 15 to 25 more minutes or until meat thermometer inserted into the thickest part reads 165°F (74°C). Just before serving, stir sour cream into the vegetable broth mixture. Continue heating until piping hot.
4 Mound rice or mashed potatoes in shallow bowls. Arrange chicken on top, then spoon on the creamy vegetable mixture. Scatter with parsley if you wish.