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chicken and mushroom fricassee

Prep Time:



Cook Time:





About the Recipe

fat-free sour cream, vegetables, and herbs make this rich and hearty dish guilt free


1 Tbsp olive oil

1 carton (10 oz) white button

mushrooms, rinsed and


1 C leeks, split into quarters, then

sliced into small squares and

rinsed well

1 C potatoes, peeled and diced

1 C celery, rinsed and diced

1 C pearl onions, raw or frozen

3 C low-sodium chicken broth

1 lb skinless chicken legs or thighs

(4 whole legs, split, or 8 thighs)

2 Tbsp each fresh herbs (such as

parsley and chives), rinsed,

dried, and minced (or 2 tsp


1 Tbsp lemon juice

1 Tbsp cornstarch

2 Tbsp fat-free sour cream

� tsp salt

� tsp ground black pepper


1 Preheat oven to 350 �F.

2 Heat olive oil in a medium-sized heavy-bottom

roasting or braising pan (a large saut� pan with a

metal handle will work as well).

3 Add mushrooms to pan, and cook until golden

brown, about 3�5 minutes. Add leeks, potatoes,

celery, and pearl onions, and continue to cook until

the vegetables become soft, about 3�5 additional


4 Add chicken broth to the pan, and bring to a boil.

Add chicken legs to the pan, cover, and place in the

heated oven for about 20 minutes or until the

chicken legs are tender when pierced with a fork (to

a minimum internal temperature of 165 �F).

5 When chicken legs are tender, remove legs from the

pan, return the pan to the stovetop, and bring the

liquid to a boil. Add herbs and lemon juice.

6 In a bowl, mix the cornstarch with the sour cream,

and add to the pan. Bring back to a boil and then

remove from the heat.

7 Season with salt and pepper, and pour 1 cup of

vegetables and sauce over chicken.

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