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Chicken-Squash Fricassee

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  • Prep 10 min
  • Total 60 min
  • Servings 6
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A classic recipe from Betty's '70s-era recipe card files, this skillet supper makes delicious use of summer squash, fresh green beans and a whole chicken.
By Betty Crocker Kitchens
Updated Jul 28, 2014
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Ingredients

  • 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

  • 1
    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.
  • 2
    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.
  • 3
    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.

Tips from the Betty Crocker Kitchens

  • tip 1
    For a full meal, serve with crusty French bread and a green salad.
  • tip 2
    1 box (9 oz) frozen green beans, thawed, can be substituted for the fresh beans.

Nutrition

Nutrition Facts are not available for this recipe
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