Chicken Fricassee

• 3 1/2 lb chicken breasts
• 1 lemon
• 6 garlic cloves
• 2 Par boiled potatoes peeled & chunked
• 2 onions chopped
• 8 oz can of tomato sauce
• 1/4 tsp Ground cumin
• 2 Bay leaves
• 1/4 cup olive oil
• 1/2 cup pitted green olives
• 1/2 cup Raisins
• 1/4 cup capers
• 1/2 cup Sherry
• 1 salt pepper to taste

1. Marinated chicken in lemon juice salt and pepper for 2 hours
2. Heat olive oil in skillet or heavy bottomed saucepan brown the chicken just a minute or two each side then remove from pan and ad onions, garlic, bayleaves, cumin and tomato sauce.
3. When onions are almost tender add par boiled potatoes, raisins, olives and capers and browned half cooked chicken breast chunked ( or whole bone in chicken cut into 6 pieces make sure chicken is done to the bone)
4. Cook over low heat until chicken is tender stir in sherry ( if using bone-in chicken make sure it's cooked to the bone)
5. White rice is usually served as a side dish

chicken breasts, lemon, garlic, potatoes, onions, tomato sauce, ground cumin, bay leaves, olive oil, green olives, raisins, capers, sherry, salt pepper

Taken from cookpad.com/us/recipes/347088-chicken-fricassee (may not work)