Best Chicken Squash Fricassee Recipes

Chicken-Squash Fricassee image

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 6

Number Of Ingredients 13

2 tablespoons vegetable oil
1 cut-up whole chicken (2 1/2 to 3 lb)
1 1/2 cups water
2 teaspoons instant chicken bouillon
1/2 teaspoon dried basil leaves
1 bay leaf
1 lb soft-shelled summer squash (crookneck, zucchini or scalloped)
1/2 lb fresh green beans, ends trimmed
2 medium onions, cut into wedges
1 teaspoon salt
1/2 cup pitted kalamata olives
1 tablespoon cornstarch
2 tablespoons cold water

Steps:

In 12-inch skillet or Dutch oven, heat oil. Brown chicken pieces in oil; drain. Add 1 1/2 cups water, the bouillon, basil leaves and bay leaf. Heat to boiling; reduce heat. Cover and simmer 30 minutes.
Remove stem and blossom ends from squash, but do not peel. Cut crookneck or zucchini lengthwise in half; cut scalloped crosswise in half. Place squash, beans and onions on chicken. Sprinkle with salt. Heat to boiling; reduce heat. Cover and simmer 20 to 25 minutes or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F) and vegetables are tender.
Remove chicken and vegetables to serving platter; top with olives. In small bowl, mix cornstarch and 2 tablespoons water; stir into liquid in skillet. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Serve over chicken and vegetables.

Nutrition Facts : ServingSize 1 Serving

Chicken-Squash Fricassee image

Provided by @MakeItYours

Number Of Ingredients 13

2 tablespoons vegetable oil
1 cut-up whole chicken (2 1/2 to 3 lb)
1 1/2 cups water
2 teaspoons instant chicken bouillon
1/2 teaspoon dried basil leaves
1 bay leaf
1 lb soft-shelled summer squash (crookneck, zucchini or scalloped)
1/2 lb fresh green beans, ends trimmed
2 medium onions, cut into wedges
1 teaspoon salt
1/2 cup pitted kalamata olives
1 tablespoon cornstarch
2 tablespoons cold water

Steps:

In 12-inch skillet or Dutch oven, heat oil. Brown chicken pieces in oil; drain. Add 1 1/2 cups water, the bouillon, basil leaves and bay leaf. Heat to boiling; reduce heat. Cover and simmer 30 minutes.
Remove stem and blossom ends from squash, but do not peel. Cut crookneck or zucchini lengthwise in half; cut scalloped crosswise in half. Place squash, beans and onions on chicken. Sprinkle with salt. Heat to boiling; reduce heat. Cover and simmer 20 to 25 minutes or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F) and vegetables are tender.
Remove chicken and vegetables to serving platter; top with olives. In small bowl, mix cornstarch and 2 tablespoons water; stir into liquid in skillet. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Serve over chicken and vegetables.