Recipes Ingredients Meat & Poultry Chicken Chicken Fricassee Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 8, 2021 Print Rate It Share Share Tweet Pin Email Servings: 6 This chicken dish uses an unexpected combination of ingredients. With raisins, olives, bell peppers, and new potatoes, it's offers up a symphony of flavor. Ingredients ½ cup extra-virgin olive oil 1 whole chicken, (4 pounds), cut into 10 pieces 1 green bell pepper, cored, seeded, and cut into 1-inch pieces 1 red bell pepper, cored, seeded, and cut into 1-inch pieces 1 onion, cut into 1-inch pieces 1 cup store-bought canned tomato sauce 1 cup dry white wine 1 Sazon (Goya brand) ¼ cup homemade or low-sodium store-bought chicken stock 1 teaspoon cumin 1 teaspoon garlic powder 2 dried bay leaves 1 pound new potatoes 1 pound carrots, diced 1 cup pitted green olives ½ cup raisins Coarse salt and freshly ground pepper Directions In a Dutch-oven, heat oil over medium-high heat. Add chicken; cook until browned, 5 to 7 minutes. Add peppers, onion, 1 cup water, tomato sauce, wine, chicken stock, Sazon, cumin, garlic powder, and bay leaves; cook, uncovered, until chicken is opaque, about 20 minutes. Add potatoes, carrots, olives, and raisins; cook until potatoes are tender and chicken is cooked through, 20 to 25 minutes more. Serve immediately. Rate it Print