A classic recipe from Betty's '70s-era recipe card files, this skillet supper makes delicious use of summer squash, fresh green beans and a whole chicken.
Chicken-Squash Fricassee
- Prep Time 10 min
- Total 60 min
- Servings 6
- Ingredients 13
Ingredients
- 2 tablespoons vegetable oil
- 1 cut-up whole chicken (2 1/2 to 3 lb)
- 1 1/2 cups water
- 2 teaspoons instant chicken bouillon
- 1/2 teaspoon dried basil leaves
- 1 bay leaf
- 1 lb soft-shelled summer squash (crookneck, zucchini or scalloped)
- 1/2 lb fresh green beans, ends trimmed
- 2 medium onions, cut into wedges
- 1 teaspoon salt
- 1/2 cup pitted kalamata olives
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Instructions
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Step1In 12-inch skillet or Dutch oven, heat oil. Brown chicken pieces in oil; drain. Add 1 1/2 cups water, the bouillon, basil leaves and bay leaf. Heat to boiling; reduce heat. Cover and simmer 30 minutes.
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Step2Remove stem and blossom ends from squash, but do not peel. Cut crookneck or zucchini lengthwise in half; cut scalloped crosswise in half. Place squash, beans and onions on chicken. Sprinkle with salt. Heat to boiling; reduce heat. Cover and simmer 20 to 25 minutes or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F) and vegetables are tender.
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Step3Remove chicken and vegetables to serving platter; top with olives. In small bowl, mix cornstarch and 2 tablespoons water; stir into liquid in skillet. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Serve over chicken and vegetables.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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