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Chicken Fricassee with Raisins and Dried Plums

This 20-minute dish is sweet, succulent

Dennise Oller Recipe for Chicken Fricasee

Marisa Zanganeh

Dried fruit gives this chicken a sweet taste on the pallet.

En Español

Yields 6 servings

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  • 1-3 pound chicken, cut into pieces
  • 2 tablespoons canola oil
  • 2 tablespoons sugar
  • Juice of 1 lime
  • 1 medium onion, cut into small cubes
  • 2 Roma tomatoes, seedless, cut into small cubes
  • 4 garlic cloves, finely chopped
  • 2 small carrots, 1 cut into small cubes; 1 sliced
  • 2 celery stalks, rinsed and cut: 1 into small cubes, 1 in thin slices
  • 1 teaspoon fresh thyme
  • 1 bay leaf
  • 2 tablespoons tomato paste
  • ½ cup (4 ounces) Chardonnay wine
  • 1 cup (8 ounces) commercial chicken broth
  • 5 small red potatoes, cut into eighths
  • 7 dried plums (prunes), pitted, finely chopped
  • 2 tablespoons raisins
  • 2 scallions, for garnish, finely chopped


1. Place chicken in a plastic or glass pan and sprinkle thoroughly with lime juice. Dry with paper towel. Add salt and pepper to taste.

2. Add oil and sugar to a heated heavy-bottomed saucepan. Cook at medium-low heat until sugar starts to caramelize.

3. Add chicken pieces and brown for 3-4 minutes on each side.

4. Add onion, tomato, chopped garlic, cubed carrots, cubed celery, thyme, bay leaf and tomato paste. Cook for 5 minutes.

5. Add wine and let the alcohol evaporate at medium heat for 5-6 minutes. Add chicken broth, cover and cook for 10 additional minutes. Adjust seasoning.

6. Add potatoes, prunes, carrots, celery and raisins. Mix and cook for 10 minutes. Serve in a casserole dish and garnish with scallions.

You may also like: Pastel Azteca with chicken.

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