Italian chicken fricassee

Name: Italian chicken fricassee
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 3 Garlic cloves; 1 Soup chicken (à approx. 1.5 kg); 1 collar Soup Greens; 1 Bay leaf; 1 TEASPOON Peppercorns; 7-10 Tbsp dried Italian herbs, salt, pepper; 100 g Olives (green and black; without stone); 250 g Mini-Mozzarella balls; 1 collar Basil; 4 Stem/s Oregano; 20 g Butter; 30 g Flour; 1 can(s) (425 ml each) strained tomatoes; 3 TABLESPOONS light balsamic vinegar

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

An appealing variation for sceptical beginners or something for creative advanced learners? Both! And with two kinds of olives, mozzarella balls and fruity tomato sauce, definitely new.

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

3 Garlic cloves
1 Soup chicken (à approx. 1.5 kg)
1 collar Soup Greens
1 Bay leaf
1 TEASPOON Peppercorns
7-10 Tbsp dried Italian herbs, salt, pepper
100 g Olives (green and black; without stone)
250 g Mini-Mozzarella balls
1 collar Basil
4 Stem/s Oregano
20 g Butter
30 g Flour
1 can(s) (425 ml each) strained tomatoes
3 TABLESPOONS light balsamic vinegar

Directions

1
Peel the garlic.
2
For the broth, wash the chicken inside and out and place it in a large pot (approx. 7 l capacity). Add approx. 3 l of cold water so that the meat is covered. Bring to the boil at medium heat and simmer at low heat for approx. 1 1⁄2 hours, skimming off any foam.
3
In the meantime, clean or peel the soup greens, wash and cut them into large pieces. Halfway through cooking add the soup greens, bay leaf, peppercorns, Italian herbs and approx. 1 1⁄2 tsp. salt to the chicken.
4
Cook it. Take the chicken out of the broth and let it cool down a little. Pour broth through a sieve. Measure out approx. 600 ml stock (use the rest for other purposes).
5
Cut the olives into slices. Cut mozzarella balls in half. Wash herbs, shake dry and pluck off leaves. Remove skin from the chicken, remove meat from the bones.
6
Prepare a roux and stir in the tomatoes first, then the stock. Bring to the boil and simmer while stirring for about 5 minutes. Season to taste with salt, pepper and balsamic vinegar. Briefly heat the meat and olives in it. Spread mozzarella and herbs over it and serve immediately. Bread tastes good with it.