Chicken Fricassee

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Cooking Light September 2010

I do not like chicken legs.  It’s not the meat or the flavor.  I CAN.NOT.STAND having to pull things out of my mouth like bones, cartilege, stuff like that.  Legs are FAMOUS for that with me.  There’s just all these other…pieces…that I can’t stand to have in my mouth.  So, I don’t eat them unless forced to.Well, in my rush to grocery shop I accidentally bought a package of legs and not thighs from BJs.  *sigh*  Now I’m stuck with them and have to find some way to eat them without gagging.  Yes, I gag sometimes when eating them.  S doesn’t care either way.  He’ll eat them no problem…but then again he eats the cartiledge at the top of the wing bones.  *shudder*So, I thought, “A long slow braise….that might help.”  Hence the fricken chicken, see?  *gigglesnort*  This NEEDED to be a slow cooker recipe, so I made it one.  I took the legs and skinned them.  Then I browned the skinned legs in a pan over medium high heat until nice a crispy and turned repeating the same on the second side.  Then they all went into a slow cooker coated with cooking spray.  Seriously?  Would you bake in a casserole without coating it first? Well, it’s the same situation here!

I deglazed the pan with 3/4 cup of dry white wine; making sure to scrap up all those nummy little browned bits of chicken goodness.  I poured that over the chichen legs, added 1 T dried sage and 1 T dried thyme, and salt and pepper to taste.  I chopped 3 cups of baby carrots until large pieces and quartered 2 cups of mushrooms.  These went into the slow cooker along with 2 cups of chicken broth.  I set it to low and let it “braise” for about 10 hours.

They were edible and I didn’t choke.  Seriously, they were tasty.  I will probably do this again with chicken thighs and will more than likely like it more than I did last night.  I, for the life of me, cannot seem to find the stupid pearl onions.  Neither frozen nor canned can be located in WalMart and I AM.NOT going to peel fresh ones just for this recipe.  So, the next time I make it, I will probably include a quartered onion or something like that.


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