OMG....you are going to absolutely love this recipe. It can easily be adapted for Chicken or Beef as well.
|Photo by sourdoughnative|
Now, for those of you who don't really know what a Fricassee is, it's just a fancy term for meat that is in pieces and braised in a gravy.
Now, who doesn't like gravy, raise your hand. If your hand is raised stop reading right now and go see your doctor.
If your hand is not raised....lucky you, you are going to find one of the best, simple, family clamoring for more, more, more, dishes that you can add to your cooking arsenal.
This uses some readily available ingredients and that awesome piece of equipment, the... SLOW COOKER.
In the picture above, I used what the local butcher refers to as Tenderized Pork Cutlets. Which basically are pork pieces that have been tenderized and they are from many different cuts of pork. They are perfect for braising. You could easily use chops, country ribs, skinless chicken, or many of the cheaper cuts of beef.
I chose to put this over buttered egg noodles and it was perfect, but you could sub your favorite gravy vehicle; rice, potatoes or even bread. Whatever powers your carb-car.
I didn't even brown the meat first, just "dumped" everything in the pot, put the lid on and walked away. *Sigh*, why couldn't all recipes be like that?
- 2 ibs. Tenderized Pork Cutlets (or your favorite cut of meat, make sure the chicken has the skin removed)
- 1 can Cream of Chicken condensed soup-I used a reduced fat and sodium version
- 1 Envelope of Onion soup mix
- 1 Envelope of a Gravy mix, any variety, I used Turkey cause that's what I had
- 2 cups of water-you could sub about 1/4 cup of the water with Marsala or White wine-that would be yummy!
- 1-2 tsp dried Parsley
- Fresh black pepper to taste
- Place the Pork (or other meat) into the bottom of a slow cooker.
- In a bowl mix all of the remaining ingredients and pour over the meat, coating all the pieces. Give it a stir to make sure everything is coated and cover.
- Cook on high for 4-6 hrs or on low for 8-10.