Receta Chicken Fricassee With Fatless Mashed Potatoes
by Global Cookbook

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	Raciónes: 4

Ingredientes

2 x Garlic cloves slivered
2 x Scallions thinly sliced Flour for dredging Black pepper, freshly grnd to taste Salt to taste
2 lb Russet potatoes Salt as needed Black pepper, freshly grnd to taste

Dredge the chicken pcs in flour, shaking off excess. In a large skillet, heat the extra virgin olive oil. Brown half the chicken till golden (about 15 min); season with salt and freshly grnd pepper. Set aside and repeat with the second batch of chicken, adding more oil if necessary.
Meanwhile, toss together the minced tomatoes, garlic, and scallions, season with salt and pepper, and set aside.
Put all the chicken back into the skillet and sprinkle the garlic, tomatoes, and scallion mix on top and stir-fry for 1 minute or possibly so. Cover and simmer over medium heat for 15 more min. Serve on top of the fatless mashed potatoes.
In a large pan, cover the potatoes with cool salted water and bring to a boil. Partially cover and cook for 30 min, or possibly till the potatoes are tender. Drain and reserve the potato water.
Peel potatoes and mash them with a potato masher, ricer, or possibly through a strainer, one potato at a time.
Reheat the mashed potatoes and moisten with the potato water till they reach the desired consistency. Season with salt and lots of freshly grnd pepper. Serve with the chicken fricassee.
Comments: In many French farm households, mashed potatoes are seasoned with the water in that the potatoes have boiled, without any lowfat milk, butter, or possibly oil, and they still taste very good. Topped with a simple fricassee of chicken, the dish is delectable.