Chicken And Carrot Fricassee Food

CHICKEN FRICASSEE (FRICASSEE DE POULET A L'ANCIENNE)

Steps:

• Brown ChickenSeason chicken on both sides with 1 tablespoon salt and 1/2 teaspoon pepper. Preheat a Dutch oven or other large heavy pot over medium-high heat. Add 2 tablespoons butter and the oil to pot. When butter melts and foam subsides, add half the chicken, skin side down, in a single layer; do not crowd pot. (If butter begins to blacken, lower heat.) Fry chicken, turning once, until golden brown on both sides, about 10 minutes total, and transfer to a plate. Repeat with remaining chicken.
• Saute MirepoixReduce heat to medium, and add mirepoix (onion, carrot, and celery) to pot, scraping up any browned bits with a wooden spoon. Saute mirepoix, stirring occasionally, until soft and golden brown in places, 8 to 10 minutes.
• Cook Mushrooms and FlourAdd mushrooms, and cook, stirring occasionally, until mushrooms darken, become glossy, and begin to release liquid, 4 to 5 minutes. Stir in flour, and cook until flour is absorbed by vegetables and is no longer visible, about 1 minute.
• Pour in Wine and BrothAdd wine to pot, and bring to a boil, stirring until liquid just thickens, about 45 seconds. Add broth, and stir.
• Simmer ChickenPlace chicken, skin side up, in a single layer on vegetables; pour juices that have accumulated on plate into pot. Tie parsley sprigs, thyme sprigs, and bay leaf together with kitchen twine; add to pot. Bring to a boil, then reduce to a simmer. Cover partially. Cook until internal temperature of thickest part of chicken registers 165 degrees, 25 to 30 minutes. Transfer chicken to a clean plate. Simmer liquid, uncovered, until reduced slightly, about 5 minutes. Discard herbs.
• Make and Add LiaisonTo make the liaison (sauce thickener), whisk together egg yolks and cream in a medium bowl. Whisking constantly, pour 1/2 cup cooking liquid, 1 tablespoon at a time, into liaison to temper it. Stir tempered liaison into pot.
• Finish with Tarragon, Lemon, and ButterReturn chicken to pot. Add tarragon, lemon juice, and the remaining butter. Bring to a simmer, stir gently to combine, and serve.

CHICKEN AND CARROT FRICASSEE

Steps:

• Bring 1/2 cup of water to a boil and add the mushrooms.
• Simmer until mushrooms are cooked through.
• Drain and set aside. You can use the mushroom liquid in place of part of the broth if you wish.
• Melt butter in a large saute pan.
• Add carrots and cook on medium heat for 5 minutes, stirring.
• Sprinkle flour over carrots.
• Cook for another 2 minutes, stirring.
• Stir in broth and bring to a simmer.
• Place chicken breasts on top of carrots and sprinkle with salt, pepper and tarragon.
• Cover and simmer for 10 minutes.
• Using a slotted spoon, remove chicken and carrots to a heated plate.
• Add vermouth to pan broth and boil to reduce slightly.
• Add cream and boil again until slightly thickened.
• Add lemon juice and additional salt and pepper, if desired.
• Return chicken and carrots to pan and stir in mushrooms.
• Stir to coat all with sauce and heat until chicken is cooked through and hot.

CHICKEN FRICASSEE

Steps:

• In a large Dutch oven, heat the oil. Brown the chicken and set aside.
• Preheat oven to 375 degrees F.
• In the same pan add more oil, if necessary, and add the peppers, onions, and garlic. Cook until the vegetables start to soften and caramelize, about 5 minutes. Add the ground cumin, coriander, and cayenne. Cook for another 5 minutes. Remove the pepper mixture and puree until smooth in a food processor and set aside.
• In the same pan, add the chicken back in, along with the malanga, green plantain, and calabaza. Pour in the chicken stock and the pureed pepper mixture (sofrito). Cover and cook in the oven until the chicken is falling off the bone and the vegetables are tender, about 1 hour.
• Serve garnished with chopped cilantro.

CHICKEN & CIDER FRICASSéE WITH PARSLEY CROûTES

Steps:

• Heat the oil in your largest flameproof casserole or deep pan. Season the chicken and brown in batches. Transfer to a plate. Reduce the heat and add the bacon to the pan. Fry until golden and crisp, then set aside with the chicken. Add the onions, carrots, and celery to the pan, scraping up any browned bits with a wooden spoon. Fry over a low heat until soft and starting to brown.
• Add the mushrooms and continue to cook for a further 4-5 mins. Stir in the flour until it disappears, then stir in the cider and stock and bring to the boil, scraping any bits stuck to the bottom of the pan. At this stage, if you haven't got enough room to add back all the chicken and bacon, split the sauce between two pans.
• Tie the thyme, parsley stalks (from amount used for croûtes) and bay leaves together with kitchen string (in two bunches if you've had to split the sauce) and add to the casserole along with the chicken and bacon. Bring to a simmer. Cover and cook for 1 hr 15 mins until the chicken is tender and coming away from the bone.
• Carefully lift out the cooked chicken and cover with foil to keep warm. Discard the herbs. Turn up the heat and simmer the remaining liquid until reduced by about half.
• Meanwhile, make the croûtes. Heat oven to 220C/200C fan/gas 7. In a small bowl, mix together the parsley leaves, oil and plenty of salt and pepper. Dip one side of each baguette slice into the mixture to coat, then place, herb-side up, on a baking tray and bake until golden, about 15-20 mins.
• Add the cream, mustard and tarragon to the sauce and season to taste. Return the chicken to the casserole and warm through. Serve with the croûtes and your favourite seasonal vegetables.

CHICKEN FRICASSéE WITH CARROTS, MUSTARD GREENS AND AVGOLEMONO SAUCE

Steps:

• Make chicken:
• Mix 1/4 cup lemon juice, 2 tablespoons parsley, lemon peel and minced garlic in large glass baking dish. Whisk in 6 tablespoons oil. Season to taste with salt and pepper. Add chicken. Turn to coat. Cover and refrigerate chicken overnight, turning once.
• Preheat oven to 400°F. Remove chicken from marinade. Pat chicken dry with paper towels. Sprinkle with salt and pepper. Heat 1 tablespoon oil in heavy large ovenproof pot over medium-high heat. Working in batches, cook chicken until brown on all sides, about 10 minutes. Transfer chicken to large bowl.
• Add carrots, sliced garlic and oregano to pot. Sauté over medium-high heat until garlic is tender, about 2 minutes. Add wine and remaining 1/4 cup lemon juice. Bring to boil, scraping up browned bits from bottom. Simmer until liquid is reduced by half, about 5 minutes. Add chicken stock. Return chicken to pot. Place pot in oven. Bake uncovered until chicken is cooked through, turning chicken occasionally, about 35 minutes.
• Using slotted spoon, transfer chicken, carrots and sliced garlic to large bowl. Tent with foil to keep warm.
• Boil cooking liquid over medium-high heat until reduced to 3 cups, about 10 minutes. Remove from heat. Pour 1 cup reduced cooking liquid into small bowl. Set aside.
• Return cooking liquid remaining in pot to simmer. Add mustard greens. Cook until greens are tender, about 2 minutes. Stir in green onions, dill, Dijon mustard and remaining 1 tablespoon parsley. Cover and keep warm.
• Make avgolemono sauce:
• Whisk lemon juice and cornstarch in another small bowl to blend. Whisk egg yolks in medium bowl to blend. Using electric mixer, beat egg whites and pinch of salt in medium stainless steel bowl until soft peaks form. Fold in egg yolks, then lemon juice mixture. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk until mixture thickens, about 3 minutes. Gradually add reserved 1 cup cooking liquid, whisking constantly, until mixture thickens, about 3 minutes (do not boil). Add sauce to mustard greens; stir to combine. Season to taste with salt and pepper.
• Pour sauce and mustard greens over chicken and serve.

CHICKEN FRICASSEE WITH VERMOUTH

Steps:

• Sprinkle the chicken with salt and pepper to taste.
• Heat the butter in a skillet and add the chicken pieces skin side down. Cook over moderate heat about one minute without browning.
• Scatter the onion over all and cook 30 seconds. Add the garlic and stir it around. Cook the chicken about four minutes, turning the pieces often in the butter.
• Sprinkle the flour over all, turning the pieces so that they are evenly coated. Add the vermouth, chicken broth, bay leaf and thyme. Cover and cook over moderate heat about 20 minutes.
• Meanwhile, bring two batches of water to the boil for the carrots and leeks. Drop the carrots into one batch, the leeks in the other. Let the carrots simmer about one minute and drain. Let the leeks simmer about four minutes.
• When the chicken has cooked for a total of 30 minutes (start to finish), add the carrots, leeks and cream. Let simmer about two minutes. Serve with rice.