SUNDAY MORNING CHICKEN FRICASSÉE

Prep Time: 1½ Hours
Yields: 8 Servings

Comment:
You don’t have to sacrifice flavor when eating healthy; just remember to eat in moderation. There are many ingredient substitutions that will allow you to continue cooking your favorite recipes and still be able to eat them, too. When cooking recipes that require chicken or beef stock, try using a low-fat, reduced-sodium broth. You will still get the great flavor with fewer calories and grams of fat.

Ingredients:
8 boneless, skinless chicken thighs, cut into (1-inch) pieces
½ pound turkey sausage, sliced
¾ cup oil-less roux
3 (14.5-ounce) cans low-fat, reduced-sodium chicken broth
¼ cup vegetable oil
2 cups chopped onions
1 cup chopped celery
½ cup chopped red bell peppers
¼ cup sliced garlic
salt substitute to taste
black pepper to taste
granulated garlic to taste
Louisiana hot sauce to taste
½ cup sliced green onions
½ cup chopped parsley

Method:
Dissolve oil-less roux in broth and set aside. Rinse chicken under cold water then drain and set aside. In a 5-quart Dutch oven, heat vegetable oil over medium-high heat. Add onions, celery, bell peppers and sliced garlic and sauté 3–5 minutes or until vegetables are wilted. Add chicken and sausage then blend well into vegetable mixture. Sauté 5–6 minutes, stirring occasionally to render juices. Add broth and roux mixture, one cup at a time, stirring until all is incorporated. Bring to a rolling boil, reduce to simmer and cook 1 hour or until chicken is tender. Season to taste using salt substitute, pepper, granulated garlic and hot sauce. Add green onions and parsley and stir into mixture. Serve hot over steamed white rice.