Chicken-Mushroom Fricasee over Biscuits

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I changed this up & it came out fantastic. First, I got chicken thighs ON THE BONE. I salted/peppered them & sautéed them 4 minutes each side in two batches in olive oil, then removed them to a bowl. I added the bacon next and removed when done. Then I added the diced onion, & sautéed that for a bit. Then added the diced tomatoes-14.5 oz can. Let that sauté a minute or two. Then I placed the chicken back into the pan and any juices, added a box of chicken stock, salt, pepper, a little crushed red pepper, and thyme. I also added about 1/4 cup of white wine, simmered it for 1/2 hour until the chicken was done; however, halfway through I added diced potatoes and the mushrooms, threw in the parsley and the chopped cooked bacon & shut it. I made it in the a.m., so by dinner the flavors had melded. I nixed the flour and the biscuits, as I'm GF, and it was stewy & delish.

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This was so yummy! I used store bought chicken stock and dried thyme instead of fresh. Instead of a rotisserie chicken, I just cooked 3 boneless skinless chicken breasts and baked them in the oven first then shredded them up. This fed 4 hearty portions with few leftovers. Huge crowd pleaser! Loved it!

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I made this today for lunch and my husband really liked it. However, I tasted it before serving and thought it was a bit bland too. I added 1 cup frozen peas and 1/2 teaspoon crushed red peppers. That did the trick. Serving this over biscuits made it a hearty, rich, comfort food dish. I bet the left overs will even be better.

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The flavor is this is great. My husband loves it...

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Easy to make, makes a great soup as well

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It's not that this is a bad receipe. It tastes great. But, I can make the same thing with a chicked in a dutch pot with a can of cream of mushroom and cream of celery over rice. I really want Emeril's to knock my socks off.

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I wasn't to impressed with this recipe i tried it on Biscuits and on pasta and i didn't think it had much flavor sorry Emeral i won't have this again..