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Balsamic 05

Balsamic 05 is built on Tomato Paste, Low Sodium Chicken Broth, Balsamic Vinegar, Salt, and Butter. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 3 tbsp
• 1/2 cup
• 1/2 cup
• 2 tsp
• 4 tbsp
• 3 tbsp
• 3/4 cup

Method (preview)

1. 1

   Defrost the fricasseed chicken, if frozen.

2. 2

   Arrange the chicken pieces in an oven-proof casserole or Dutch oven.

3. 3

   Combine the tomato paste, broth and vinegar in a small bowl, and add to the chicken.

4. 4

   Add the olives, cover and place in the oven.

5. 5

   Turn the oven on to 375 degrees F and bake for 20 minutes.

6. 6

   Meanwhile, place the fricassee sauce in a small saucepan over medium heat, and cook until it is thick enough to coat a wooden spoon, about 5-to-10 minutes.

7. 7

   Uncover the casserole and strain the sauce over the chicken.

8. 8

   Continue to bake, uncovered, another 5 minutes.

9. 9

   To serve, arrange the chicken and sauce in a serving bowl or on a deep serving platter, and sprinkle with the parsley.

10. 10

    Add water to cover and bring slowly to a boil.

11. 11

    Cover, lower the heat and simmer gently for 1 hour.

12. 12

    Add 2 teaspoons of salt (or less) and continue cooking until the chicken is tender.

13. 13

    When the chicken is done, remove it to a hot dish and keep warm in a very low oven.

14. 14

    Skim the fat from the broth and strain it.

15. 15

    Then return it to the stove and cook down a little to make it richer.

16. 16

    Melt the butter in a skillet, blend in the flour and gradually stir in 1 1/2 cups of the chicken broth mixed with the cream.

17. 17

    Add it slowly being sure the mixture does not lump.

18. 18

    Continue cooking and stirring until the sauce is thick and smooth.

19. 19

    Arrange the chicken on a hot platter, add a dash or so of lemon juice to the sauce and pour it over the chicken.