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Chicken Fricassee

Contributed by: Monte Misco (of the Bonnie View Inn of South Kashagawigamog)


  • 1 Green pepper
  • 1 Red pepper
  • 1 Medium size Onion
  • 1 tbsp. chopped garlic
  • 3/4 L 35% Whipping Cream
  • 1/2 tsp. Thyme
  • 1 oz Vegetable Oil
  • 30 oz. Boneless chicken
  • 5 puff pastry shells
  • Raux (sauce)
  • 1 cup Flour
  • 1 cup Butter


In sauce pan over medium heat combined ingredients until smooth

Coarsely chop peppers and onion, set aside. Cube chicken while you heat a frying pan on medium high onions, saute lightly. Add cream and thyme then bring to a simmer for approximately 5 minutes or until thickened.

If it still requires thickening incorporate raux, 1/2 tsp. at a time, as it simmers and thickens. Finish to taste with salt and pepper. Cut pastry shells in half. Lay bottom of shell down, cover with combined sauce, top with other half of puff pastry and bake at 375 for 8 to 10 minutes or until golden brown.



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