Don’t be scared away by the number of ingredients in this recipe. It really is very simple to prepare!
The tradition of Sunday dinner was one I have always loved. Growing up in a family with four children, two working parents and a calendar filled with conflicting activities, it was the one day we could all be together… and eat at one time. Even my oldest brother, once he moved away from home, (before he left the state, of course) would find his way back home on Sundays, to partake in the family meal. Once I married and had a family of my own, I too started my own tradition of Sunday dinner and hold steadfast to it, to this day. Years ago, even though my work-week was hectic and the weekends unpredictable, I knew one thing for certain…I would be preparing a big meal on Sunday, complete with dessert. The evolution of my Sunday dinner has taken many twists and turns throughout the years. Although I know that Sunday dinner is always going to happen, I never know who will be there. What once would have been a crowd of 8-10 people gathered around my dining room table, has been reduced to the usual 3…My husband, my mother and myself.
There was a time when my son, Anthony, and his family were regulars at Sunday dinner. Then, his love for the Tampa Bay Bucs and the need to watch them without any distractions on the “sidelines”, scratched him from my Sunday roster. In the off-season, the excuse was that Sunday was the only day he had to lay around the house and do nothing. I really do understand and eventually gave up on inviting him. But, he always knows he is welcome. A couple of weeks ago, I was making a dish he loves and I asked if he was interested. His answer was a polite, yet emphatic, “Mom, it’s Sunday.” Yeah, yeah, I know…Sunday…the Sabbath…A day of rest…Whatever!
Then there’s Eric. Eric is always ready for a good meal….IF he doesn’t have anything better to do. So, Eric’s presence on Sunday is always a big question mark. This Sunday, however, Eric turned his reservation in early. As a way to entice my boys to come for dinner, I will usually let them pick what they want on the menu. I love cooking for them and hope that catering to their cravings will let them know how much I love them and how special they are to me. Eric’s choice was Chicken Fricassee…This is my mom’s recipe and she has been making it for as far back as I can remember. Although my mom made it the traditional way, in a pot over the stove, I have always used a pressure cooker. I have provided the traditional instructions as well as the pressure cooker method. Give it a try…it is delicious!
MOM’S CHICKEN FRICASSEE
- 3 lbs. chicken, cut up and skinned
- ½ c. olive oil
- Salt and pepper to taste
- ½ tsp. cumin
- ½ tsp. basil
- ½ tsp. oregano
- 1 bay leaf
- 1 lg. onion, sliced
- ½ med. green pepper, sliced
- 3 cloves garlic, minced
- 1 (8-ounce) can tomato sauce
- 1 (10½-ounce) can chicken broth
- ½ c. sherry wine
- 1 envelope Vigo yellow coloring
- 2 potatoes, cut in ½-inch slices
- 3 carrots, peeled and cut in 1-inch slices
- 2 Tbsp. cornstarch
- ¼ c. sherry wine
I cook this in the pressure cooker. Heat olive oil and brown chicken. Add all spices and place onion, green pepper, garlic on top of chicken in pot. Add tomato sauce, chicken broth, ½ cup of wine and coloring; stir gently, just enough to mix liquids at bottom of chicken. Once the pressure cooker has reached the “jiggle” stage, cook for 25-30 minutes. Release pressure and remove chicken to a separate dish. Put potatoes and carrots into liquid and start the pressure cooker again. Once the pressure is right, cook 7-10 minutes. Release pressure again and remove lid. Mix cornstarch and ¼ cup of wine and add to liquid. Bring to a slow boil until thickened. Return chicken to gravy and heat thoroughly. Serve over cooked white rice. Serves 4.
Note: If you choose to cook this in a regular pot, cook on medium low heat for approximately 1 hour, or until chicken is tender and pulls away from bone. Add carrots and potatoes and cook for an additional 15-20 minutes, or until they are fork-tender.