- 4 to 5 pounds chicken, stewing, cut into serving pieces (leg meat is fine)
- 2 teaspoons salt
- 1 teaspoon paprika
- 2 onions, sliced
- 3 stalks celery, sliced
- 2 carrots, pared and sliced
- 1 bay leaf
- 1 cup chicken broth
- 1/2 cup flour
- 1/2 cup water
- 1 10-ounce package noodles, cooked and drained
- Parsley, chopped
Rinse chicken pieces and pat dry. Season with salt and paprika. Place sliced vegetables and bay leaf in crock pot. Place chicken on top of vegetables. Pour in chicken broth. Cover and cook on LOW setting for 7 to 12 hours. One hour before serving; turn to HIGH setting. Remove chicken pieces; bone and return meat to the crock pot. Make a smooth paste of flour and water and stir into liquid in crock pot. Cover and cook until thickened. Serve over hot noodles; sprinkle with chopped parsley.
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I’m cuban and chicken fricasse is a dish from my childhood. We add bell peppers and chopped garlic, we also add blush cooking wine instead of chicken broth, makes a big difference. also add green olives