Mock Crock Chicken Fricassee

By Tonya_Speed

NUTRITION per serving: 445 Calories; 21g Fat; 33g Protein; 27g Carbohydrate; 6g Dietary Fiber; 125mg Cholesterol; 358mg Sodium. Exchanges: 1 Grain (Starch); 4 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 4 Fat. Points: 10

Ingredients

• 1 cup chopped onion
• 1 tablespoon olive oil
• 3 large turnips, peeled and cut into 1/2-inch coins
• 2 medium carrots, sliced
• 2 medium parsnips, cut into 1/2 inch coins
• 4 medium stalks celery, chopped
• 1 1/2 teaspoons tarragon
• 6 boneless skinless chicken breasts
• Salt and pepper to taste
• 1 1/2 cups low sodium chicken broth
• 3/4 cup white wine (or use white grape juice with a splash
• of vinegar)
• 1/3 cup water
• 3 tablespoons butter, melted
• 3 tablespoons flour
• 3/4 cup heavy (whipping) cream

Details

Servings 6
Adapted from savingdinner.com

Preparation

Step 1

Sauté onion in oil over medium heat until translucent. Add onion, along with turnips, carrots, parsnips, celery and tarragon, to slow cooker. Season chicken with salt and pepper to taste and add to slow cooker. Add chicken broth, wine and water. Cover and cook on low heat setting for about 6 hours, or until chicken is cooked through. About 5 or 10 minutes before you are ready to serve dinner, remove chicken and vegetables from slow cooker with a slotted spoon; set aside and keep warm. Switch slow cooker setting to “off”. In a saucepan, make a roux with melted butter and flour; slowly add the cream and the liquid from the slow cooker; bring to a low boil, stirring
constantly until gravy thickens. Serve over chicken.

SERVING SUGGESTION: Serve with large loaf of crusty sourdough bread and a big green salad.