CHICKEN FRICASSEE WITH RED PEPPERS AND PEAS

You will love this recipe! Easy to prepare, it is perfect anytime! I used to eat a lot of meat prepared “en fricassee” in France! I hope the way this chicken is prepared will delight you! Pair with a Pinot Noir from Burgundy or a Beaujolais Village! Enjoy!

Preparation: 20 min; cooking time: 40 min.

4 servings

8 skinless chicken thighs

All-purpose flour, for dusting

3 tbsp olive oil

10 garlic cloves, halved lengthwise

4 rosemary sprigs, cut in half

2 cups chicken stock

½ lemon juice

1 ½ tbsp of butter

1 ½ cup of frozen baby sweet peas

24 oz flame roasted red peppers

Salt and pepper

Season the chicken with salt and pepper and dust with flour.

In a large skillet, warm the olive oil on high heat. Add the chicken and cook until browned and crusty, about 7 minutes on each side.

Add the rosemary and garlic and cook 4 more minutes.

Transfer the chicken to a plate, leaving the rosemary and garlic in the skillet.

Add the chicken stock and reduce for about 5 minutes. Add the lemon juice and butter and stir well to combine.

Return the chicken with its juice to the skillet. Add the red peppers and peas. Season the preparation with salt and pepper. Reduce the heat to low and simmer 30 minutes, turning the chicken a few times.

Serve over polenta cooked in almond milk (see recipe in the website).

Bon Appétit!