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Chicken Fricassee Over Quinoa on a blue and white checkered plate

Chicken Fricassee Over Quinoa

Yum


6 Comments
chicken, peppers, squash, veggies, zucchini

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Chicken Fricassee over Quinoa is a wonderful French stew loaded with fresh vegetables, onions and leeks (Make sure to clean them thoroughly–click here to learn how to clean and cut leeks) with a provençal tomato twist. I love to serve it over my Simply Quinoa-YUM!

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Table of Contents

  • Chicken Fricassee Over Quinoa
    • Ingredients
    • Instructions

Chicken Fricassee Over Quinoa

Tip: Substitute 1tsp dried herbes de Provence instead of fresh if you like.
Servings 6
Author Catherine Katz

Ingredients

  • 6 free-range chicken thighs boned, skinless
  • 4 Tbsp olive oil
  • 1 medium yellow onion peeled and chopped
  • 2 leeks thoroughly cleaned and chopped*
  • 3 cloves garlic peeled and chopped
  • 2 carrots peeled and chopped
  • 1 medium zucchini rinsed, unpeeled and cut in strips
  • 1 medium yellow squash rinsed, unpeeled and cut in strips
  • 1 medium red bell pepper rinsed and cut in strips
  • 1 cup fat free chicken broth
  • 1 15 oz can of diced tomatoes with no added sugar
  • Juice and zest of 1 small orange about 1/3 cup
  • 1 Tbsp herbes de Provence fresh
  • 1/4 tsp salt
  • Fresh ground pepper

Instructions

  • Rinse and pat dry chicken thighs and lightly salt and pepper.
  • Heat 2 Tbsp of the olive oil in a large heavy bottom pan or Dutch oven and quickly brown the chicken thighs on both sides for 3-4 minutes each so that the outside is a little golden but the chicken is still uncooked. Set aside on a plate for later.
  • Place remaining olive oil in the same pan and sautee the chopped onions, leeks, garlic and carrots for about 5 minutes until soft.
  • Add the zucchini, squash and bell pepper, stirring them gently and continue to cook for a few minutes.
  • Add chicken broth, diced tomatoes, orange juice and zest, herbes de provence, salt, and pepper and bring to a quick boil.
  • Lower the heat to a simmer and add the chicken thighs back in, basting the sauce over them to cover them.
  • Simmer uncovered for 30-40 minutes and serve over quinoa.

 

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Comments

  1. Natalia Katz says

    at

    Wow this looks amazing!! I’ll have to add this to the list of recipes I have to make! 🙂

    Reply
    • Catherine Katz says

      at

      I know you are going to love this one Natalia!

      Reply
  2. Merle says

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    This sounds wonderful. I can’t wait to try it when I get home.

    Reply
    • Catherine Katz says

      at

      YAY Merle!! Please let me know how it goes! I hope you love it too!

      Reply

Trackbacks

  1. The Whole-someness of Grains - Cuisinicity says:
    at

    […] to make the Quinoa Kale & Corn Salad with fresh mint–so tasty. I also like to serve my Chicken Fricassée over it. I also find that Quinoa gently cooked in carrot juice makes it so creamy and yummy, yet […]

    Reply
  2. Basic Quinoa - Cuisinicity says:
    at

    […] to make the Quinoa Kale & Corn Salad with fresh mint–so tasty. I also like to serve my Chicken Fricassée over it. The options are […]

    Reply

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