Chicken Fricassee with Shoestring Potatoes (Fricassê de Frango)
Ingredients
- 2.2 lbs chicken thighs
- 1 cup heavy whipping cream
- 1 can whole corn kernels – drained
- 1 package cream cheese – softened
- ½ to ¾ cup green olives – sliced
- salt and ground black pepper – to taste
- 2 cups mozzarella – shredded
- store-bought shoestring potatoes enough to form a single layer
Instructions
- Preheat the oven: Preheat the oven to 350°F.
- Cook the chicken: Place the chicken thighs in chicken stock or water. Season with salt and ground black pepper. Boil until the chicken is fully cooked. Remove it from the liquid and let it cool enough to handle. Roughly shred the chicken, transfer it to a medium pot, and set aside.
- Make the creamy mixture: Reserve about ½ cup of the drained corn kernels. Place the remaining corn, heavy cream, and softened cream cheese in a blender. Blend until thick, creamy, and smooth. Stop the blender and stir the mixture as needed to help it blend evenly.
- Cook the chicken mixture: Pour the creamy mixture over the shredded chicken. Stir in the reserved corn kernels and sliced green olives, then season with salt and pepper to taste. Cook over medium heat for 2 to 4 minutes, stirring occasionally
- Bake the casserole: Transfer the chicken mixture to a medium baking dish. Top evenly with the shredded mozzarella. Bake at 350°F for about 20 minutes.
- Add the shoestring potatoes: Remove the casserole from the oven. Top with enough shoestring potatoes to form a single layer. Serve immediately.
Recipe Notes
Storage and Reheating
Store: Refrigerate leftover Chicken Fricassee in an airtight container for 3 to 4 days. Keep extra shoestring potatoes separate to help them stay crisp. Freeze: Freeze the creamy chicken mixture without the shoestring potatoes in a freezer-safe container. Thaw it in the refrigerator before reheating. Reheat: Reheat the chicken mixture to 165°F throughout, then add fresh shoestring potatoes before serving to restore the crispy topping.Nutrition
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