Ivorian Chicken Fricasse
This hearty meal is inspired by the traditional French method of cooking fricassee, where chicken is cut up and braised in its sauces. Here, Chef Veronique pan-fries the chicken in her world-famous parsley sauce steeped in vegetables. The dish is served with her specialty vermicelli jasmine rice, giving you a great crunch with every bite. This dish is perfect for a fall evening at home.
Ingredients: Chicken Breast, Salt, White Vinegar, Yellow Mustard, Chicken Boullion, Lemon Juice, Garlic, Tomato Paste, Jasmine Rice, Canola Oil, Vermicelli Noodles, Diced Carrots, Yellow Onions, Peas, Parsley Sauce: Green Bell Pepper, Parsley, Scallions, Garlic, Red Bell Pepper, Vegetable Boullion
Allergens: Chicken, Gluten (Vermicelli Noodles)