Chicken Fricassee

• 2 Tablespoons Canola Oil
• Salt And Pepper
• 1 whole Chicken Cut Up Into 8 Pieces
• 1 cup Flour
• 2 whole Carrots Cut Up Into Big Pieces
• 2 stalks Celery Cut Up Into Big Pieces
• 1 whole Green Bell Pepper, Diced
• 1 whole Onion, Diced
• 1/4 cups White Wine
• 1 cup Chicken Stock
• 1 can (15 Oz. Size) Diced Tomatoes
• 2 teaspoons Dried Italian Seasoning
• Rice Or Mashed Potatoes, To Serve

1. Preheat oven to 350 degrees F.
2. Heat a large stock pot with canola oil.
3. Salt and pepper each piece of chicken.
4. Dredge each chicken piece with flour and add to pot once it is piping hot.
5. You want it to be hot so the chicken will get nice and brown.
6. Brown each side and then remove chicken.
7. Once all the chicken is brown, add all the vegetables and cook for about 2 minutes.
8. Add white wine and scrape all bits off the bottom of pan.
9. Cook until reduced and then add chicken stock, tomatoes, Italian seasoning, and a little more salt and pepper.
10. Place the chicken back into the pot, cover with lid and cook in oven for 1 1/2.
11. Take it out of the oven let it sit while you cook rice or mashed potatoes.
12. The chicken will just fall off the bone and the sauce is great over the rice.

canola oil, salt, chicken, flour, carrots, stalks celery, green bell pepper, onion, white wine, chicken, tomatoes, italian seasoning, potatoes

Taken from tastykitchen.com/recipes/main-courses/chicken-fricassee-3/ (may not work)