Chicken Fricassee With Vermouth Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHICKEN FRICASSEE WITH VERMOUTH



Chicken Fricassee With Vermouth image

This is an elegant, velvety take on a traditional skillet-supper, perfect with a mound of fluffy white rice. Cooking this fricassee with the aperitif known as dry vermouth instead of the more traditional white wine results in a slightly sweeter and more aromatic sauce than you would ordinarily get. (White vermouth is composed of, among other things, white wine plus a bit of sugar, herbs and plants and, at times, the bark of trees.) But white wine will work as well.

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, times classics, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 14

1 three-and-one-half-pound, ready-to-cook chicken, cut into serving pieces
Salt, if desired
Freshly ground pepper
2 tablespoons butter
1/2 cup coarsely chopped onion
1 clove garlic, finely chopped
2 tablespoons flour
3/4 cup dry white vermouth
1/4 cups chicken broth
1 bay leaf
2 sprigs fresh thyme or 1/2 teaspoon dried
1 cup carrots cut into fine, julienne strips, about two inches long
1 1/2 cups loosely packed leeks cut into fine, julienne strips, about three inches long
1/2 cup heavy cream

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.

Nutrition Facts : @context http, Calories 501, UnsaturatedFat 18 grams, Carbohydrate 11 grams, Fat 35 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 14 grams, Sodium 647 milligrams, Sugar 3 grams, TransFat 0 grams

CHICKEN FRICASSEE



Chicken Fricassee image

From the Poitou of France region, Chicken Fricassee, is halfway between saute and stew, chicken is cooked first in butter. A recipe I found on Cuisine-France.com that sounds delicious and I am posting for ZWT France leg of the tour, untried by me as of now.

Provided by diner524

Categories     Whole Chicken

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 chicken (3 lb or 1.4 kg)
1 onion
carrot
1 ounce butter (25 g)
2 tablespoons flour
3 cups chicken bouillon or 3 cups stock
1 cup dry white wine
1 parsley sprig
1/2 lb mushroom
2 egg yolks
1/2 cup whipping cream
lemon juice
salt, black pepper

Steps:

  • Step 1: In a casserole or skillet, cook the carrots and onion in butter for 5 minutes over moderate heat. Cut the chiken in about 10 pieces. Add the cut-up chicken in the skillet. Turn it every minute for 4 minutes until slightly golden yellow.
  • Step 2: Lower heat, cover and cook very slowly. Turn the chicken once while cooking.
  • Step 3: Add salt, pepper and flour on both sides of the chicken. Cover and cook slowly for 4 to 5 minutes. And turn the chicken once during the process.
  • Step 4: Remove from heat. Boil the bouillon/stock and pour in over the chicken. Add the wine, parsley and just enough bouillon/stock or water to cover the chicken. Bring to the simmer. Cover and maintain for 30 minutes.
  • Step 5: Cook the mushrooms in butter with a drop of lemon juice. Retrieve the cooking juice of both the mushrooms and chicken. Simmer the cooking juice in a casserole for 3 minutes. Remove the fat from it. Then raise heat and boil, stir it well until the sauce reduces itself, enough to get 2 1/2 cups from it.
  • Step 6: Blend the egg yolks and cream. While beating it, add the sauce very slowly. Pour the sauce in the casserole again and cook at medium to high heat. Stir the sauce all the way. Boil for 1 minute. Add a drop of lemon juice and salt & pepper.
  • Step 7: Pour the sauce over the chicken and vegetabbles. Heat the chicken fricassee if needed. Add butter before serving.
  • Wine suggestion: Red Bordeaux wine or Saint Chinian, Rosé from Provence, Vouvray white wine.

Nutrition Facts : Calories 343.4, Fat 24.4, SaturatedFat 10.8, Cholesterol 149.4, Sodium 584.6, Carbohydrate 7.1, Fiber 0.8, Sugar 2.3, Protein 17.3

CHICKEN THIGH FRICASSEE



Chicken Thigh Fricassee image

Provided by Aaron May

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 13

2 tablespoons olive oil
1 tablespoon unsalted butter
8 bone-in, skin-on chicken thighs
Salt and freshly ground black pepper
1 onion, diced
4 stalks celery, diced
4 cloves garlic, thinly sliced
2 cups chopped fresh tomato
1/2 cup vermouth
2 quarts chicken broth
1 tablespoon fresh thyme
2 cups roasted red peppers, julienned
1 roasted pasilla pepper

Steps:

  • Heat the olive oil and butter in a large Dutch oven over high heat. Add the chicken a few pieces at a time and brown on all sides. As they brown, sprinkle with salt and pepper and transfer to a platter.
  • Add the onions to the pot and cook over medium heat to soften. Add the celery and garlic and cook until they turn a rich brown, about 5 minutes. Add the tomatoes and cook, stirring, for 3 more minutes. Deglaze with vermouth, then add the chicken broth and thyme. Return the chicken to the pot and bring to a simmer. Lower the heat, then cover and simmer for 45 minutes. Add the roasted peppers and pasilla, then cover and cook until the chicken is fork-tender and the thigh bones are loose, an additional 30 minutes.

GLOSSY CHICKEN FRICASSEE



Glossy Chicken Fricassee image

Make and share this Glossy Chicken Fricassee recipe from Food.com.

Provided by Sharon123

Categories     Chicken

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 14

2 lbs skinless chicken thighs (or breasts)
4 tablespoons butter
2 tablespoons extra virgin olive oil
2 tablespoons all-purpose flour
1 cup dry white wine
3 cups chicken stock
2 tablespoons chopped fresh flat leaf parsley
2 tablespoons fresh scallions
1/2 lb button mushroom
1 tablespoon fresh lemon juice
16 whole shallots
1/2 cup water
1 teaspoon sugar
6 tablespoons whipping cream

Steps:

  • Wash the chicken pieces and dry with paper towels.
  • In a deep saute pan, over medium heat, put half of the butter and extra virgin olive oil.
  • Add half the chicken and brown all sides about 10 minutes.
  • Set aside.
  • Repeat with the remaining butter and chicken.
  • Transfer the fried chicken to pan and sprinkle with flour, making sure all pieces are covered.
  • Simmer for 4 minutes.
  • Add the wine, bringing up the temperature until it reaches boiling point.
  • Then add the chicken stock and keep stirring until it is well mixed.
  • Season with salt and pepper.
  • Cover and cook for 25 minutes over low heat, stirring occasionally.
  • Sauce:.
  • In a frying pan, heat remaining butter over medium heat.
  • Add the scallions, mushrooms and lemon juice.
  • Cook 3 minutes.
  • Set aside.
  • In the same pan, add shallots, water and sugar.
  • Simmer for 10 minutes until soft.
  • Add this mix to reserved mushrooms.
  • Carefully transfer the chicken to a serving platter and cover with aluminum foil to keep warm.
  • Boil the sauce until it is the consistency of a smooth gravy.
  • Add the cream, mushrooms and shallots.
  • Season with salt and pepper if necessary and cook 2 minutes.
  • Pour the sauce over the chicken.
  • Sprinkle with parsley before serving.
  • Serves 4.

More about "chicken fricassee with vermouth food"

MYSTERY LOVERS' KITCHEN: CHICKEN FRICASSEE WITH VERMOUTH # ...
mystery-lovers-kitchen-chicken-fricassee-with-vermouth image
Congrats to Batty Dawna, winner of Libby Klein's ANTIQUE AUCTIONS ARE MURDER! * Congrats to Riley, winner of V. M. (Valerie) Burns's THE PLOT IS MURDER! * Congratulations to Sharon Dooley, winner of books …
From mysteryloverskitchen.com


CHICKEN FRICASSEE | FOOD FROM PORTUGAL
chicken-fricassee-food-from-portugal image
Add the chicken pieces and cook for 20 minutes until the chicken start to turn slightly golden. Then add the flour. Stir, pour the white wine and the water, cover pan and cook over medium-low heat for about 25 minutes. In a bowl, beat the …
From foodfromportugal.com


CHICKEN FRICASSEE WITH VERMOUTH - DINING AND COOKING
Chicken Fricassee With Vermouth This is an elegant, velvety take on a traditional skillet-supper, perfect with a mound of fluffy white rice. Cooking this fricassee with the aperitif known as dry vermouth instead of the more traditional white wine results in a slightly sweeter and more aromatic sauce than you would ordinarily get.
From diningandcooking.com
Estimated Reading Time 1 min
Calories 858 per serving


CHICKEN FRICASSEE WITH VERMOUTH RECIPE | RECIPE | COOKING ...
Sep 26, 2017 - This is an elegant, velvety take on a traditional skillet-supper, perfect with a mound of fluffy white rice Cooking this fricassee with the aperitif known as dry vermouth instead of the more traditional white wine results in a slightly sweeter and more aromatic sauce than you would ordinarily get (White vermouth is com…
From pinterest.com


CHICKEN FRICASSEE RECIPE WITH TARRAGON - SAVOR THE FLAVOUR
Chicken fricassee with tarragon is a French country comfort food that your family will love for dinner tonight! This low carb main course recipe shows you how to cook perfectly juicy bone in chicken thighs and drumsticks and make a yummy lemon and tarragon gravy.
From savortheflavour.com


CHICKEN FRICASSEE - KEVIN LEE JACOBS
1 cup dry French vermouth, or any good-quality dry white wine, such as Sauvignon Blanc or Pinot Grigio ; 8-10 sprigs of thyme and 1 large sprig of rosemary, tied in a bundle at the stem end with cotton string; 1 1/2 cups chicken bone broth or chicken stock; 1/2 cup heavy cream; Garnish: coarsely minced fresh parsley (or, use dried parsley flakes) For serving: hot …
From agardenforthehouse.com


DRY VERMOUTH CHICKEN RECIPES
CHICKEN FRICASSEE WITH VERMOUTH. This is an elegant, velvety take on a traditional skillet-supper, perfect with a mound of fluffy white rice. Cooking this fricassee with the aperitif known as dry vermouth instead of the more traditional white wine results in a slightly sweeter and more aromatic sauce than you would ordinarily get. (White vermouth is composed of, among …
From tfrecipes.com


CHICKEN VERMOUTH RECIPES
CHICKEN FRICASSEE WITH VERMOUTH. This is an elegant, velvety take on a traditional skillet-supper, perfect with a mound of fluffy white rice. Cooking this fricassee with the aperitif known as dry vermouth instead of the more traditional white wine results in a slightly sweeter and more aromatic sauce than you would ordinarily get. (White vermouth is composed of, among …
From tfrecipes.com


CHICKEN FRICASSEE WITH VERMOUTH RECIPE | RECIPE | CHICKEN ...
Chicken Fricassee With Vermouth Recipe. This is an elegant, velvety take on a traditional skillet-supper, perfect with a mound of fluffy white rice. Cooking this fricassee with the aperitif known as dry vermouth instead of the more traditional white wine results in a slightly sweeter and more aromatic sauce than you would ordinarily get. (Photo: Andrew Scrivani for The New York …
From pinterest.com


CHICKEN FRICASSEE WITH VERMOUTH RECIPE - EASY RECIPES
Chicken Fricassee With Vermouth Ingredients. 1 lb. boneless, skinless chicken breast halves (about 3) Kosher salt and freshly ground black pepper. 2 Tbs. extra-virgin olive oil; more as needed. 2 Tbs. minced shallot. 1/2 cup dry vermouth or dry white wine. 3 Tbs. cold unsalted butter, cut into 6 to 8 pieces. 2 tsp. chopped fresh tarragon.
From recipegoulash.com


CHICKEN FRICASSEE WITH VERMOUTH | RECIPE CART
Add the vermouth, chicken broth, bay leaf and thyme. Cover and cook over moderate heat about 20 minutes. Step 5. 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. Step 6. When the chicken has cooked for …
From getrecipecart.com


SWEET VERMOUTH CHICKEN RECIPES
CHICKEN FRICASSEE WITH VERMOUTH. This is an elegant, velvety take on a traditional skillet-supper, perfect with a mound of fluffy white rice. Cooking this fricassee with the aperitif known as dry vermouth instead of the more traditional white wine results in a slightly sweeter and more aromatic sauce than you would ordinarily get. (White vermouth is composed of, among …
From tfrecipes.com


CHICKEN FRICASSEE WITH VERMOUTH | RECIPE | CHICKEN ...
Feb 8, 2020 - Chicken Fricassee With Vermouth. Food And Drink • Meal Planning •
From pinterest.com


CHICKEN FRICASSEE - NATASHASKITCHEN.COM
Chicken Fricassee is a classic French dish that is timeless. The chicken is browned, then slowly braised with onions, garlic, herbs and carrots in a white wine cream sauce. Serve this amazing chicken fricassee recipe with our creamy mashed potatoes and a crusty bread to experience the fullness of French cuisine. Your friends and family will be so impressed!
From natashaskitchen.com


CHICKEN FRICASSEE WITH VERMOUTH RECIPES
Chicken Fricassee With Vermouth Recipes CHICKEN THIGH FRICASSEE. Provided by Aaron May. Categories main-dish. Time 2h. Yield 4 servings. Number Of Ingredients 13. Ingredients; 2 tablespoons olive oil: 1 tablespoon unsalted butter: 8 bone-in, skin-on chicken thighs: Salt and freshly ground black pepper : 1 onion, diced: 4 stalks celery, diced: 4 cloves garlic, thinly …
From tfrecipes.com


CHICKEN FRICASSEE WITH VERMOUTH RECIPE - NYT COOKING ...
1 clove garlic, finely chopped. 2 tablespoons flour. 3/4 cup dry white vermouth. 1/4 cups chicken broth. 1 bay leaf. 2 sprigs fresh thyme or 1/2 teaspoon dried. 1 cup carrots cut into fine, julienne strips, about two inches long. 1 1/2 cups loosely packed leeks cut into fine, julienne strips, about three inches long. 1/2 cup heavy cream.
From mastercook.com


Related Search