CHICKEN FRICASSEE
Chicken fricassee is a classic French dish that combines braised chicken and vegetables stewed in a rich white wine cream sauce.
Provided by lyuba
Categories Main Course
Time 1h10m
Number Of Ingredients 16
Steps:
- Prepare all your ingredients first.
- Break down the chicken and season it with some salt and pepper (save the wings and back bone to make homemade chicken stock). Click here for instructions and a video on how to break down a whole chicken.
- Chop the vegetables and set it aside. Measure remaining ingredients and set them aside as well.
- Preheat a large, 12-inch, skillet or a large Dutch oven over medium-high heat.
- Melt butter and sear chicken on both sides until golden brown. Take it out and set aside.
- Add onion, carrots, and celery to the pan and let them sear as well.
- Once you got some golden color on the vegetables, add mushrooms and cook until mushrooms are softened.
- Lower the heat to medium and sprinkle flour over the vegetables and stir to coat them evenly.
- Pour in white wine while slowly stirring and mixing the vegetables.
- Pour in chicken stock and add seasoning.
- Nestle chicken back into the pan, cover, and cook on low heat for about 30 minutes. Chicken should reach 165° internal temperature. Make sure to take the temperature of the thickest piece of chicken.
- Once chicken is done, pour in heavy whipping cream and gently mix it in. Bring everything to simmer and take off heat!
- Enjoy this dish with a side of fluffy rice!
Nutrition Facts : Calories 853 kcal, Carbohydrate 17 g, Protein 51 g, Fat 61 g, SaturatedFat 25 g, Cholesterol 261 mg, Sodium 321 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
SOUR CREAM 'N' DILL CHICKEN
With six children and two boarders, it seems I'm always cooking for a crowd. So, almost every recipe I use is doubled or tripled. This one is an updated version of the Sunday dinner my mother would have prepared. You can easily get it ready Sunday morning and let it cook while you're away at church. -Rebekah Brown, Three Hills, Alberta
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Place chicken in a single layer in a 13x9-in. baking dish. Sprinkle with pepper. Combine the soup, soup mix, sour cream, lemon juice, dill and mushrooms; pour over chicken. Sprinkle with paprika. , Bake, uncovered, at 350° until chicken is tender, 1 hour. If desired, serve over egg noodles and sprinkle with additional dill.
Nutrition Facts : Calories 359 calories, Fat 21g fat (9g saturated fat), Cholesterol 98mg cholesterol, Sodium 1346mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 29g protein.
CHICKEN AND DILL FRICASSéE WITH SOUR CREAM SHORTCAKES
Steps:
- Make the shortcake biscuits
- Into a bowl sift together the flour, the baking powder, the baking soda, the salt, and the sugar. add the dill and the shortening, and blend the mixture until it resembles meal. Stir in the sour cream and the milk and stir the mixture until it just forms a soft but sticky dough. On a floured surface roll or pat out the dough 1/2 inch thick and with a 3 1/2-inch cookie cutter cut out 6 rounds. Bake the rounds on an ungreased baking sheet in the middle of a preheated 425°F. oven for 15 to 17 minutes, or until they are golden.
- Make the fricassee
- In a skillet cook the mushrooms in 1 tablespoon of the butter over moderate heat, stirring occasionally, until they give off their liquid and reserve the mixture. In a large saucepan melt the remaining 3 tablespoons butter over moderate heat and in it cook the shallot until it is softened. Add the flour and cook the roux, stirring, for 5 minutes. Add the broth in a stream, stirring, and cook the mixture, stirring, for 5 minutes. Add the cream and boil the mixture, stirring occasionally, for 10 minutes. Add the peas, the lemon juice, the salt, the dill, the chicken, the ham, the reserved mushroom mixture, and pepper to taste and simmer the mixture for 10 minutes, or until the chicken is heated through.
- Arrange a biscuit, heated and split, on each of the 6 dinner plates, spoon some of the fricassee over the bottom half, and cover it with the top half of the biscuit.
CHICKEN FRICASSEE
This chicken fricassee dish is one of our all-time favorites. When you have guests over, just double the recipe.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a resealable plastic bag, combine 2-1/4 teaspoons flour, salt, pepper and thyme. Add chicken and shake to coat. In a small skillet, brown chicken in butter. Remove chicken and set aside. In same skillet, saute the mushrooms, onion and celery until crisp-tender. Return chicken to the pan. Add water and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until chicken juices run clear, turning occasionally., Place remaining flour mixture in a bowl; stir in milk until smooth. Stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf. Sprinkle with parsley.
Nutrition Facts :
SECRET RECIPE CHICKEN FRICASSEE
This was my Grandma's secret family recipe from her French ancestors. I have never seen a recipe like this on any site. It's a rich creamy sauce over chicken...great with mashed potatoes. A great dish for Easter or Christmas.
Provided by jodilmayer
Categories World Cuisine Recipes European French
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Mix flour and margarine together in a saucepan over medium heat, stirring until the flour and margarine form a paste.
- Whisk cream into flour mixture about 1/2 cup at a time until smoothly combined; whisk in chicken broth and parsley. Bring sauce to a simmer, whisking constantly until thickened.
- Whisk egg yolks and lemon juice together in a bowl.
- Whisk egg yolk mixture slowly into cream mixture, about 1 tablespoon at a time, until the sauce barely comes to a simmer and coats the back of a spoon. Do not boil.
- If thicker sauce is desired, whisk cornstarch and 1/4 cup of sauce in a small bowl; stir cornstarch mixture back into sauce until thickened, about 2 minutes.
- Stir chicken breast pieces into sauce until chicken is heated through.
Nutrition Facts : Calories 693.4 calories, Carbohydrate 12.6 g, Cholesterol 414.6 mg, Fat 61.7 g, Fiber 0.4 g, Protein 23.3 g, SaturatedFat 31.4 g, Sodium 702.8 mg, Sugar 1.3 g
CHICKEN FRICASSéE WITH CREAMY SWEET-AND-SOUR DILL SAUCE
Posted for ZWT6 Scandinavia leg of tour. Traditional Scandinavian fare, this rich stew is comfort food at its best - think chicken potpie without the crust. Boiled potatoes are the perfect starch to balance the sweet carrots and parsnips.
Provided by Darkhunter
Categories Stew
Time 5h20m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Place thighs in water and bring to a boil in a 6-qt heavy pot. Skim froth frequently.
- Add thyme, bay leaf, peppercorns and 1 teaspoon salt. Reduce heat and simmer for 10 minutes.
- Add carrots, parsnips, onion, celery and garlic.
- Simmer until carrots and parsnips are tender.
- Using a slotted spoon, move carrots and parsnips to a bowl.
- Continue to cook chicken until tender, 10-15 additional minutes. Using tongs, carefully transfer chicken to a bowl.
- Strain broth through a fine sieve into another large bowl.
- Chill the broth until the fat solidifies and rises to the top. This will take between 3 or 4 hours.
- Cool chicken until cool enough to handle. Remove skin, bones and other solids and as much fatty parts of chicken as you can. Chill the chicken, carrots and parsnips until fat from the broth has solidified.
- Reserve 1/4 cup of solidified fat from broth. Melt fat in a wide 4-quart dutch oven over low heat. Add flour and cook, whisking constantly, for 2 minutes. Make sure not to brown the roux. Whisk in the chicken broth until smooth.
- Bring to a boil, then reduce heat and simmer, uncovered, stirring occasionally, until reduced to about 2 1/2 cups. This should take 30 to 45 minutes or longer.
- Add milk and cream, simmer until reduced to about 3 1/2 cups, 10 to 15 minutes. Stir in chicken, add potatoes and parsnips. Add remaining salt (to taste), vinegar and sugar. Stir gently being careful to not break up vegetables, until heated through. Stir in the dill and serve.
Nutrition Facts : Calories 616.1, Fat 35.2, SaturatedFat 14.3, Cholesterol 165.3, Sodium 1124.5, Carbohydrate 45.4, Fiber 9.6, Sugar 15.8, Protein 30.7
More about "chicken fricassée with creamy sweet and sour dill sauce food"
CHICKEN FRICASSEE - QUICK CREAMY FRENCH STEW
From foolproofliving.com
4.9/5 (15)Calories 569 per servingCategory Dinner
- Pat dry chicken breasts with paper towels and season them generously with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Heat butter and olive oil in a large skillet. Place chicken breasts and cook each side for 4 minutes, in medium high heat. At this point they will not be cooked thoroughly.
- Add the mushrooms, onions, and white wine to same skillet and cook for 8-10 minutes, stirring occasionally, until mushrooms are browned.
CHICKEN FRICASSEE - NATASHASKITCHEN.COM
From natashaskitchen.com
5/5 (109)Total Time 1 hr 10 minsCategory MediumCalories 538 per serving
- Preheat oven to 350 F. Pat dry chicken with a paper towel and season with salt and pepper. Place a large deep pan over medium/high heat with 1 Tbsp olive oil. Brown chicken approximately 4 minutes per side until golden on each side but not cooked through. Remove to a plate and set aside until needed. Discard excess fat leaving 1 Tbsp in the pan.
- Add 1 Tbsp butter to the pan and saute chopped onions and carrots over low heat for 7-10 minutes. Add minced garlic and fresh thyme leaves and cook briefly for 30 seconds. Add 2 Tbsp flour and cook while stirring until flour is completely absorbed by the fat and mixture smells nutty. Add 1/2 cup white wine and simmer until slightly reduced. Pour in 1 1/2 cups chicken stock.
- Return chicken to the pan together with the juices and bake uncovered at 350˚F for 45 minutes.
- Take the chicken out of the oven and add 1/2 cup heavy cream, stir until combined. Taste and season with salt if needed.
CREAMY DILL CHICKEN RECIPE | HELLOFRESH
From hellofresh.com
EASY CHICKEN FRICASSEE - CRUNCHY CREAMY …
From crunchycreamysweet.com
LEMON CHICKEN IN DILL CREAM SAUCE - CREME DE LA …
From lecremedelacrumb.com
CHICKEN FRICASSéE RECIPE - BBC FOOD
From bbc.co.uk
CHICKEN BREASTS WITH CREAMY DILL PAN SAUCE - THE SPRUCE EATS
From thespruceeats.com
BEST SPRING RECIPES TO COOK- APRIL 2023 - BUZZFEED
From buzzfeed.com
20+ COMFORT FOOD RECIPES YOU'LL WANT TO MAKE ALL YEAR LONG
From msn.com
CHICKEN AND MUSHROOMS IN CREAMY DILL SAUCE - JO COOKS
From jocooks.com
CHICKEN FRICASSEE WITH CREAMY SWEET-AND-SOUR DILL SAUCE RECIPE
From eatyourbooks.com
JEWISH CHICKEN FOOT FRICASSéE WITH MEATBALLS | SAVEUR
From saveur.com
CHICKEN FRICASSEE RECIPE - ONE PAN! - RACHEL COOKS®
From rachelcooks.com
CREAMY CHICKEN-AND-MUSHROOM FRICASSEE - FOOD & WINE
From foodandwine.com
BEST CHICKEN FRICASSEE RECIPE - HOW TO MAKE CHICKEN FRICASSEE
From delish.com
CHEF JOHN'S CHICKEN FRICASSEE - ALLRECIPES
From allrecipes.com
CHICKEN FRICASSEE | BBC GOOD FOOD
From bbcgoodfood.com
33 DELICIOUS RECIPES TO MAKE IN MAY - INSANELY GOOD
From insanelygoodrecipes.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
CREAMY PEA SALAD WITH BACON - JESSICA GAVIN
From jessicagavin.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love