Fricassee of Chicken Casserole with California Raisins

California Raisin Marketing Board
  • Yield: 6 servings
  • Prep: 15 mins
  • Cook: 35 mins


3tablespoons bourbon whiskey or apple juice
1/2cup low sodium chicken stock
1/2cup California golden raisins
1/4cup California natural raisins
2sprigs fresh sage
1-1/4pound light and dark meat chicken pieces
3ounces fresh baby carrots, cut in half
1/2cup fresh baby turnips, cut in half
3-- fingerling potatoes, cut in half diagonally
1tablespoon butter
1teaspoon olive oil
1-1/2tablespoon thinly sliced shallots
1sprig fresh sage
1sprig fresh thyme
3/4cup low sodium chicken stock
1/4teaspoon salt, to taste
1/8teaspoon pepper, to taste


  1. In medium saucepan, combine bourbon and 1/2 cup chicken stock; bring to slow boil. Add raisins and cook over low heat for 5 minutes. Remove from heat; add sage and cover pan tightly. Let stand for at least 1 hour.
  2. Meanwhile, in large casserole, sauté chicken pieces and vegetables in butter and olive oil. When brown, add shallots, sage and thyme; cook 5 minutes.
  3. In large saucepan over medium heat, reduce 3/4 cup chicken stock to 1/2 cup; add to casserole and mix thoroughly. Stir in raisins and their liquid to casserole. Bake at 375°F for 25 to 35 minutes or until bubbling and browned.
  4. Season with salt and pepper to taste.
  5. To Serve: Divide and portion vegetables into 6 individual serving bowls. Place two pieces of chicken on top and ladle desired amount of broth into each bowl. Serve hot.

Recipe by Chef Kim Canteenwalla.

Nutritional Info *per serving

  • Calories 240
  • Glycemic Load 2.92
  • Fat 4.5g
  • Saturated Fat 2g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 1.5g
  • Cholesterol 60mg
  • Sodium 220mg
  • Potassium 540mg
  • Carbohydrate 22g
  • Fiber 2g
  • Sugars 12g
  • Protein 24g
  • Trans Fat 0g
  • Vitamin A 40%
  • Vitamin C 10%
  • Calcium 4%
  • Iron 8%