CITRUS CHICKEN
Provided by Guy Fieri
Categories main-dish
Time 7h45m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Combine all the ingredients in a large resealable plastic bag and refrigerate for 6 to 8 hours.
- Preheat the oven to 350 degrees F.
- Remove the chicken from the marinade, reserving 1/4 cup for Glaze and put the chicken in a 13-by-9-inch pan and bake for 45 minutes. Baste with the Glaze, turn the pieces over and bake for an additional 15 to 25 minutes, basting every 7 minutes. Remove from the oven and arrange the chicken on a serving platter.
- In a small saucepan, over medium-high heat, add the olive oil. When the oil is hot add the shallots and ginger and saute for 3 minutes. Add the remaining ingredients and reduce heat to a low simmer. Cook for 15 minutes. Baste the chicken with the glaze after 45 minutes.
CHICKEN FRICASSEE
Want to prepare a comforting meal for lunch? We suggest this delicious fricassee chicken recipe, it's a simple, creamy and very tasty recipe with excellent presentation! Bon appetit!!! blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-1').display(); }); Latest videosFollow us for more recipes instagram pinterest facebook twitter youtube SUBSCRIBE TO OUR NEWSLETTERSubscribe to our newsletter and receive new recipes every week in your inbox. Email INGREDIENTS FOR THIS RECIPE Here you'll find all the ingredients needed to make this recipe: ● Chicken ● Olive oil ● Onion ● Garlic ● Flour ● White wine ● Chicken broth ● Egg yolks ● Pepper ● Lemon juice ● Parsley ● Salt Below you'll find the correct measurement of all ingredients and the step-by-step guide for this recipe. blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-13').display(); }); HOW TO MAKE CHICKEN FRICASSEE: Season the chicken with salt and pepper. In a saucepan, add the olive oil, chopped onion and the chopped garlic and sauté on a low heat until the onion start to turn slightly golden. Add the chicken pieces and fry them on both sides until golden. Add the flour and white wine. Stir and cook for 5 minutes. Pour the chicken stock, stir, cover the pan with a lid and cook on a medium-low heat for about 35 minutes. Remove briefly the pan from heat. In a bowl, beat the egg yolks and the lemon juice. Add the beaten egg yolks to the chicken pan and mix well. Place the pan back over heat and boil for 1 to 2 minutes. Turn off the heat, sprinkle with chopped parsley and serve the chicken with fries or mashed potato.
Provided by Pedro Barbosa
Categories Chicken, Meat, Recipes, Videos
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Season the chicken with salt and pepper.
- In a saucepan, add the olive oil, chopped onion and the chopped garlic and sauté on a low heat until the onion start to turn slightly golden, stirring occasionally. Add the chicken pieces and fry them on both sides until golden (about 15 to 20 minutes), stirring occasionally. Add the flour and white wine. Stir and cook for 5 minutes. Pour the chicken stock, stir, cover the pan with a lid and cook on a medium-low heat for about 35 minutes, stirring occasionally.
- Remove briefly the pan from heat. In a bowl, beat the egg yolks and the lemon juice. Add the beaten egg yolks to the chicken pan and mix well. Place the pan back over heat and boil for 1 to 2 minutes.
- Turn off the heat, sprinkle with chopped parsley and serve the chicken with fries or mashed potato.
Nutrition Facts : Chicken fricassee Nutrition facts Serves 4 Per Serving % DAILY VALUE Calories 835 Total Fat 34.5 g(44%) Saturated Fat 7.5 g(38%) Cholesterol 499 mg(166%) Sodium 612 mg(27%) Total Carbohydrate 8 g(3%) Protein 114.5 g
CHICKEN FRICASSEE
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
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 FRICASSEE WITH LEMON MUSTARD SAUCE
Make and share this Chicken Fricassee With Lemon Mustard Sauce recipe from Food.com.
Provided by MarraMamba
Categories Chicken
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Put oven rack in middle position and preheat oven to 500°F.
- Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. While oil is heating, sprinkle chicken with 1 teaspoon salt and 1/2 teaspoon pepper, then dredge, 1 piece at a time, in 3/4 cup flour (total), knocking off excess. Brown in 4 batches, turning over occasionally, until golden, 5 to 6 minutes per batch. Transfer to a platter as browned.
- Stir together carrots, onions, garlic, cream, wine, lemon juice, mustard, thyme, bay leaf, and remaining teaspoon salt and 1/2 teaspoon pepper in a 5- to 6-quart heavy pot, then bring to a gentle boil over moderate heat, stirring occasionally. Add chicken (chicken will not be completely submerged) and partially cover pot, then braise in oven 25 minutes.
- Reduce oven temperature to 350°F and braise 20 minutes more. Transfer chicken to a clean platter and keep warm, loosely covered with foil.
- Pour cooking liquid through a sieve into a bowl, discarding solids, then stir in water. Melt butter in a 2 1/2- to 3-quart heavy saucepan over moderately low heat, then whisk in remaining 2 tablespoons flour and cook roux, whisking constantly, 3 minutes. Add cooking liquid in a fast stream, whisking vigorously, then cook at a bare simmer, whisking constantly, 5 minutes.
- Serve chicken with sauce.
CHICKEN FRICASSEE WITH LEMON, SAFFRON, AND GREEN OLIVES
Make and share this Chicken Fricassee With Lemon, Saffron, and Green Olives recipe from Food.com.
Provided by Brookelynne26
Categories Whole Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Season the chicken pieces with salt and pepper. In a large sauté pan, heat the oil over medium-high heat. Add the chicken and brown on all sides, turning with tongs, for about 10 minutes. Add the carrots, onion, celery, and garlic, and sauté until the vegetables are limp but not browned.
- Add the wine and bring to a boil. Add the chicken broth, tomatoes, olives, coriander seeds, and saffron, and return to a boil.
- Cover the pan with parchment paper and then with a lid. Reduce the heat to medium-low, and simmer for about 45 minutes, or until the chicken is tender.
- Transfer the chicken to a serving platter and keep warm. Increase the heat to medium-high, add the lemon juice, and scrape the bottom of the pan to loosen the browned vegetables. Add the cream and preserved-lemon slices and boil until the liquid is reduced by half or until slightly thickened.
- Strain, if desired (though the bits taste great), and season with salt and pepper to taste. Pour the sauce over the chicken and scatter the cilantro over the top. Serve immediately.
Nutrition Facts : Calories 863.1, Fat 67.6, SaturatedFat 22.5, Cholesterol 233.6, Sodium 534, Carbohydrate 15.6, Fiber 3.9, Sugar 6.3, Protein 46.5
CHICKEN FRICASSEE
From Cook's Illustrated. They suggest cutting chicken breasts in half so everyone gets a bit of white meat if desired.
Provided by Brookelynne26
Categories Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Pat chicken dry and season with salt and pepper. Heat oil in a large dutch oven over medium high heat until just smoking. Brown half of the chicken on all sides. Transfer chicken to plate and brown remaining chicken. Discard any fat from pot.
- Add butter to pot and heat over medium until melted. Add onion, mushrooms, and 1/4 teaspoon salt. Cook, stirring occasionally, until light brown, about 10 minutes. Add garlic and thyme and cook for 30 seconds. Stir in flour and cook 1 minute. Stir in wine and scrape any browned bits from the bottom of pan. Next, stir in broth and bay leaves.
- Nestle chicken and any accumulated juices into the pot and bring to a simmer. Cover, turn heat to medium low, and simmer until chicken is cooked and tender, about 20 minutes for breasts, or 1 hour for thighs and drumsticks. If using both types of meat, simmer thighs and drumsticks for 40 minutes before adding breasts to pot.
- Transfer chicken to a serving dish and tent with foil. Skim as much fat as possible off the surface of the sauce. Stir in cream and return to a simmer. Cook until thickened and reduced to about 1 1/2 cups, about 15 to 20 minutes. Remove and discard bay leaves. Stir in lemon juice and season with salt and pepper to taste. Spoon sauce over chicken and sprinkle with fresh parsley.
Nutrition Facts : Calories 857, Fat 62.3, SaturatedFat 21.2, Cholesterol 249.4, Sodium 495, Carbohydrate 10.7, Fiber 1.4, Sugar 3, Protein 56.7
GLOSSY CHICKEN FRICASSEE
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
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.
CHICKEN FRICASSéE WITH LEMON MUSTARD SAUCE
There may be more sauce than you need to serve with the chicken. Use the leftovers on mashed potatoes or simply freeze for another time.
Categories Milk/Cream Chicken Mustard Poultry Braise Roast Sauté Quick & Easy Dinner Lemon White Wine Winter Simmer Gourmet Peanut Free Tree Nut Free Soy Free
Yield 4-6 servings
Number Of Ingredients 16
Steps:
- Put oven rack in middle position and preheat oven to 500°F.
- Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. While oil is heating, sprinkle chicken with 1 teaspoon salt and 1/2 teaspoon pepper, then dredge, 1 piece at a time, in 3/4 cup flour (total), knocking off excess. Brown in 4 batches, turning over occasionally, until golden, 5 to 6 minutes per batch. Transfer to a platter as browned.
- Stir together carrots, onions, garlic, cream, wine, lemon juice, mustard, thyme, bay leaf, and remaining teaspoon salt and 1/2 teaspoon pepper in a 5- to 6-quart heavy pot, then bring to a gentle boil over moderate heat, stirring occasionally. Add chicken (chicken will not be completely submerged) and partially cover pot, then braise in oven 25 minutes.
- Reduce oven temperature to 350°F and braise 20 minutes more. Transfer chicken to a clean platter and keep warm, loosely covered with foil.
- Pour cooking liquid through a sieve into a bowl, discarding solids, then stir in water. Melt butter in a 2 1/2- to 3-quart heavy saucepan over moderately low heat, then whisk in remaining 2 tablespoons flour and cook roux, whisking constantly, 3 minutes. Add cooking liquid in a fast stream, whisking vigorously, then cook at a bare simmer, whisking constantly, 5 minutes.
- Serve chicken with sauce.
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