Chicken Fricassee

This recipe is from Cook's Bible. I made some slight modifications. It takes a long time (40-50 minutes), but it's pretty easy and very tasty served over rice.

Ingredients:

• 1 Tbsp flour
• 3 chicken breasts
• 1 Tbsp vegetable oil
• 5 pearl onions
• 2 garlic cloves
• 1 cup chicken stock
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cups frozen peas
• 1/2 yellow bell pepper, seeded and diced
• 2 cups white mushrooms, sliced
• 1/2 cup plain yogurt
• 1 Tbsp dried parsley
• salt and pepper

Cut chicken into cubes. Place flour in a dish and add salt and pepper. Coat chicken in flour mixture. Heat oil in a large saucepan. Add onions and garlic. Cook over low heat for five minutes, stirring occasionally. Add the chicken and cook for 10 minutes, stirring occasionally.

Gradually stir in chicken stock. Add carrotts, celery and peas. Bring to a boil, then reduce the heat, cover, and simmer for 5 minutes. Add the pepper and mushrooms, cover, and simmer for an additional 10 minutes.

Stir in the yogurt and chopped parsley. Season to taste with salt and pepper. Cook 1-2 additional minutes. Serve hot with rice or potatoes.