Recipe: Chicken Fricassee with Fatless Mashed Potatoes

CHICKEN FRICASSEE WITH FATLESS MASHED POTATOES

"In many French farm households, mashed potatoes are seasoned with the water in which the potatoes have boiled, without any milk, butter, or oil, and they still taste very good. Topped with a simple fricassee of chicken, the dish is delectable."

2 pounds chicken wings, legs, or thighs
3 tablespoons olive oil
2 cups chopped red ripe tomatoes
2 garlic cloves, slivered
2 scallions, thinly sliced
flour (for dredging)
salt and freshly ground black pepper (to taste)
Fatless Mashed Potatoes (for serving, recipe follows)

Dredge the chicken pieces in flour, shaking off excess. In a large skillet, heat the olive oil. Brown half the chicken until golden brown (about 15 minutes); season with salt and freshly ground pepper. Set aside and repeat with the second batch of chicken, adding more oil if necessary.

Meanwhile, toss together the chopped 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 mixture on top and stir-fry for 1 minute or so. Cover and simmer over medium heat for 15 more minutes.

Serve on top of the fatless mashed potatoes.

FATLESS MASHED POTATOES

2 pounds russet potatoes
Cold water
salt and freshly ground black pepper (to taste)

In a large pan, cover the potatoes with cold salted water and bring to a boil. Partially cover and cook for 30 minutes, or until the potatoes are tender. Drain and reserve the potato water.

Peel potatoes and mash them with a potato masher, ricer, or through a strainer, one potato at a time.

Reheat the mashed potatoes and moisten with the potato water until they reach the desired consistency. Season with salt and lots of freshly ground pepper.

Makes 4 servings
Source: A Passion For Potatoes by Lydie Marshall