This fricassee is well worth wait

We’re always looking for quick and easy healthful dishes. That’s life these days. But the recipe we offer here is not the kind you’d consider when dinner guests are due in a couple of hours. Nor is it a family weekday meal you can whip up after a busy day.

Yet, the taste and substance of Not Your Grandma’s Fricassee is worth every minute you put into its preparation. You can split the time by cooking the veggies the day before: cover and refrigerate them, and cover and set aside the skillet to be used the next day.

While this is cooking, the aroma wafting from the kitchen is an irresistible attention-getter.

Incidentally, I sometimes use just thighs, legs, drumettes and breasts. If I’ve bought a whole cut-up chicken, I put the backs and wings in the freezer for future use in the soup pot. Sometimes I add just a hint of thyme or sage.

This is a great one-dish meal. Serve it with warm cornbread.

Not Your Grandma’s Fricassee

3 tablespoons olive oil, divided

1 medium onion, diced

8 ounces white mushrooms, sliced about 1/8 -inch thick

2 large carrots, peeled, cut in 2-inch pieces

3 zucchini, cut in 2-inch lengths

3 tablespoons butter, divided

1 (3 to 4 pound) chicken, cut in serving pieces*

Salt and pepper to taste

3 cups chicken broth

1/4 cup chopped fresh parsley

6 Idaho potatoes (about 3 pounds), peeled, cut in large chunks

1 1/2 cups shredded Jarlsberg cheese, divided

*You may want to use your favorite chicken parts.

Heat 2 tablespoons olive oil in large skillet. Add onion, mushrooms, carrots and zucchini. Sauté, stirring frequently, about 5 minutes. Remove vegetables from skillet and set aside.

In same skillet heat 2 tablespoons butter and remaining 1 tablespoon olive oil. Remove excess fat from chicken and some of the skin. Sprinkle with salt and pepper. Brown chicken in small batches until golden. Remove chicken from skillet. Slowly pour chicken broth into skillet, scraping up any brown bits: bring to boil. Return chicken to skillet. Add parsley. Bring to boil, reduce heat, cover and cook 30 minutes.

Meanwhile, cook potatoes till tender; drain and mash. In large bowl, stir 1 cup cheese into potatoes.

Place chicken in large ovenproof casserole. Add reserved vegetables and sauce from skillet.

If sauce is thin, cook it (in skillet) over high heat till reduced somewhat, then add to casserole. Spread potato-cheese mixture over top. Sprinkle with remaining 1/2 cup cheese. Continue baking 20 to 25 minutes or until chicken is thoroughly cooked and potato topping is slightly crusty and golden. Makes 6 to 8 servings.