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Chicken-Squash Fricassee
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Prep Time:
10 minutes
Total Time:
1 hour
1970s Betty's skillet supper: Chicken with summer squash and green beans.
Ingredients:
  • 2 tablespoons vegetable oil
  • 1 cut-up whole chicken (2 1/2 to 3 lb)
  • 1 1/2 cups water
  • 2 teaspoons instant chicken bouillon
  • 1/2 teaspoon dried basil leaves
  • 1 bay leaf
  • 1 lb soft-shelled summer squash (crookneck, zucchini or scalloped)
  • 1/2 lb fresh green beans, ends trimmed
  • 2 medium onions, cut into wedges
  • 1 teaspoon salt
  • 1/2 cup pitted kalamata olives
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
Instructions:
  • Heat oil in a 12-inch skillet or Dutch oven. Brown chicken pieces, then drain any excess oil. Add 1 1/2 cups water, bouillon, basil leaves, and bay leaf. Bring to a boil, then reduce heat, cover, and simmer for 30 minutes.
  • Prepare the squash by trimming off the stem and blossom ends without peeling. Slice crookneck or zucchini lengthwise and scalloped squash crosswise. Arrange the squash, beans, and onions over the chicken. Season with salt. Bring to a boil, then lower the heat, cover, and simmer for 20 to 25 minutes until the chicken juices run clear and vegetables are tender.
  • Transfer the chicken and vegetables to a beautiful serving platter, then sprinkle a generous amount of olives on top. Combine cornstarch and 2 tablespoons of water in a small bowl, then add this mixture to the liquid in the skillet. Cook over medium heat, stirring continuously, until the sauce thickens and comes to a boil. Let it boil for 1 minute while stirring. Pour this delicious sauce over the chicken and vegetables and serve.

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