Browned Chicken Fricassee With Mushroom Sauce Food

CHICKEN FRICASSEE

Steps:

• Place the butter and extra virgin olive oil in a large skillet and heat over medium-low heat until butter has melted.
• Season chicken thighs with salt and pepper and add the chicken, skin side down, and cook for 3-4 minutes on each side until well browned. The chicken will not be cooked through yet. It will finish cooking later.
• Remove the chicken from the skillet to a plate and cover with aluminum foil. Set aside.
• In the hot skillet, add the mushrooms, shallots and thyme and saute until the mushrooms just begin to brown, about 2 to 3 minutes. (If the pan is dry, add an additional tablespoon of butter and tablespoon of extra virgin olive oil first.)
• Add in the parsley and cook for another 30 seconds to 1 minute.
• Stir in the lemon juice, mushroom soup, chicken stock and white wine until combined.
• Carefully place the chicken thighs back into the skillet, skin side up in the sauce, and bring everything to a simmer over medium or medium-low heat.
• Cover the pan and simmer on medium-low heat for 20 to 30 minutes or until the chicken reaches 165°F in the center. If you don't have a meat thermometer, you can remove a piece of chicken and cut into the middle. If there is no pink and the juices run clear, it is done cooking.
• Take the skillet off the heat and stir in the heavy cream and serve hot with a fresh parsley garnish if desired. Serve with mashed potatoes, rice or even pasta.

BROWNED CHICKEN FRICASSEE WITH MUSHROOM SAUCE

Steps:

• Place chicken in a large pot; add vegetables, seasonings and water, bring to a boil and simmer until tender (about two hours).
• Remove meat and drain very well; reserve stock.
• Roll pieces of chicken in flour to which salt and pepper have been added.
• Saute in butter until golden.
• Arrange chicken on a serving platter and pour hot mushroom sauce over the top.
• For the mushroom sauce: heat the fat in the pan in which chicken was browned.
• Add flour and blend.
• Add chicken stock gradually, stirring constantly and cook until thickened.
• Add soup and adjust seasoning.

JENNIE JUNE'S BROWN FRICASSéE CHICKEN

Steps:

• 1. Brown the chicken in 2 tablespoons of the oil in a heavy sauté pan and set aside.
• 2. Drain the pan, add the remaining oil, and simmer the onions very slowly, covered, for about 15 minutes or until soft. Remove the cover, add the garlic, and sauté until the onions are golden.
• 3. Add the tomatoes and simmer a few minutes. Then add the chicken, the thyme, salt, pepper, allspice, mace, and water. Cover and cook for a half hour or until the chicken is tender, adding water if sauce is too thick.