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Fall Chicken Fricassee, Butternut Squash, and Apple Risotto


The fall harvest features some of the most delicious fruits and vegetables of the year. Daryl Cronk, Elderwood Regional Dining Manager, has cooked up another seasonal dish. Here is an easy recipe for Fall Chicken Fricassee, Butternut Squash, and Apple Risotto.

Chicken Fricassee

Serves 8


8 Chicken Thighs (skin on)

4TB – Olive Oil

5 Celery Ribs (chopped)

1 White Onion (chopped)

8 Cremini Mushrooms (sliced)

10 Baby Carrots (halved)

4 TB – Butter

1 Cup White Wine

2 Cups Chicken Broth

1 Cup Heavy Cream

12 Fresh Thyme (picked and chopped)

 ¼ Cup Fresh Parsley (chopped)

3 TB AP Flour

Salt and Pepper to taste


1.) Season the chicken and heat the olive oil in a large skillet. Brown each side of the chicken (4-5 minutes each side). Remove and hold to the side.

2.) In the same skillet add butter. When melted add the vegetables and cook until tender. Add the flour and cook for about 1 minute. Add the white wine and reduce by half.

3.) Add the broth and cream. Season with thyme, parsley, salt and pepper. Add the Chicken to the pan and finish cooking on a low simmer (about 15 minutes).

4.) Garnish with fresh thyme or fresh chopped parsley.

Butternut Squash and Apple Risotto

Serves 8


Butternut Squash – 1 Cup (small dice)

Scallions – 1 Cup (chopped)

Fresh Sage – 2 Tb (chopped)

Honey Crisp Apple – 1 Cup (small dice)

Bacon – 3 slices (chopped)

Arborio Rice – 1 Cup

Chicken Broth – 2 Cups

Asiago Cheese – 1 Cup

Salt and Pepper to taste


1.) In a sauce pot, cook the bacon until tender, add the vegetables and sage. Cook until the vegetables are tender.

2.) Add the Rice and stir until coated. On low heat, add 1 cup of broth until absorbed, then add the second cup until absorbed. Taste to see if it is tender. You can add a little more broth if needed.

3.) Add the cheese and stir it in until well melted. Season to taste and serve

4.) Garnish with chopped scallions or garnish with a sage leaf.

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