FRICASSEE OF GAME HEN WITH CREAMY LEEKS AND VADOUM
This fricassee couldn't be more French, but its velvety sauce carries the flavor of vadouvan, a South Indian spice blend that has started to crop up on Parisian menus. We find it irresistible.
Provided by Paul Grimes
Categories Milk/Cream Garlic Poultry Dinner Leek White Wine Thyme Clove Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 19
Steps:
- Make stock:
- Heat oil in a heavy medium pot over medium-high heat until it shimmers. Cook backbones and wing tips until well browned on all sides. Add water and bring to a boil, skimming froth occasionally. Add remaining ingredients and boil, uncovered, 30 minutes. Strain through a fine-mesh sieve into a clean saucepan, pressing on and then discarding solids. Boil stock until reduced to about 2 cups.
- Make fricassee:
- Pat hens dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a deep 12-inch heavy skillet over medium-high heat until it shimmers. Brown hens in batches (without crowding), turning once, about 8 minutes per batch. Transfer to a plate.
- Halve white and pale green parts of leeks lengthwise, then cut into 1-inch pieces and wash. Pour off all but 1 tablespoon fat from skillet, then cook leeks with 1 1/2 teaspoons salt and 1/4 teaspoon pepper over medium-high heat, stirring occasionally and scraping up brown bits, until leeks begin to soften, about 5 minutes. Add wine and bring to a boil. Stir in stock, cream, and vadouvan. Nestle hens, skin sides up, into leeks. Cover with a round of parchment paper. Gently simmer 10 minutes. Remove parchment and simmer until hens are cooked through, about 10 minutes more. Transfer hens to a platter and simmer sauce to thicken slightly if desired.
SOUTHERN CHICKEN FRICASSEE
This is a recipe I remember my mother making, since I was a child. Now DH loves it as much as I do. Its comfort food at it's finest! Great on a cold night. I like to serve it with garlic-mashed potatoes, fresh green beans, and French bread to sop-up the gravy. Mmm.
Provided by LisaGay
Categories Stew
Time 2h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine seasonings and flour.
- Dredge chicken pieces in seasoned flour, shaking off any excess.
- In a heavy skillet or Dutch oven, brown chicken pieces in hot oil, over medium-high heat.
- This will probably have to be done in two batches.
- Return the chicken to skillet and add water.
- Bake in preheated 325°F oven, covered, for 1 hour.
- Uncover and bake for 20 minutes.
- Remove chicken to platter and tent with foil to keep warm.
- Skim fat off of drippings, if desired.
- Evenly sprinkle flour over drippings while whisking.
- When incorporated, whisk in milk and bouillon cube.
- Simmer over a low to medium fire, stirring often, until thickened.
- Serve the milk gravy over chicken and garlic-mashed potatoes.
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 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
Make and share this Chicken Fricassee recipe from Food.com.
Provided by Patty Mae
Categories Chicken
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Combine flour, salt, pepper, sage, marjoram, and paprika in a bowl; mix well.
- Set aside the back, neck, and giblets of the chicken to be used for soup or frozen for later use.
- Dredge remaining chicken pieces in flour.
- Shake off excess flour and place on a rack. Reserve any remaining flour.
- Heat oil to 325ºF in a large skillet with a tightly-fitting lid.
- Add dredged chicken and fry 10 to 15 minutes until golden brown, turning occasionally.
- Remove chicken to platter and keep warm.
- Reduce heat to medium.
- Pour off all except 2 tablespoons of the oil from the skillet.
- Add 2 tablespoons of the reserved flour mixture to the skillet and cook, stirring frequently, until the flour turns golden brown.
- Add the onions and mushrooms and continue to cook, stirring constantly, until the onions are translucent.
- Pour in the chicken broth and white wine.
- Bring back to a boil while scraping cooked-on bits from the bottom of the pan with a spatula.
- Continue to cook, stirring constantly, until sauce starts to thicken.
- Use a whisk to remove lumps if necessary.
- Return the chicken to the pan and reduce heat to low.
- Cover and simmer for for 1 hour.
- Just before serving stir in sour cream and parsley.
- Serve over rice, mashed potatoes, or egg noodles.
Nutrition Facts : Calories 755.7, Fat 55.2, SaturatedFat 13.6, Cholesterol 174.5, Sodium 1199, Carbohydrate 13, Fiber 1.3, Sugar 1.9, Protein 46.8
FRICASSEE OF GAME HEN RECIPE
Provided by davidgoodman
Number Of Ingredients 19
Steps:
- Make stock: Heat oil in a heavy medium pot over medium-high heat until it shimmers. Cook backbones and wing tips until well browned on all sides. Add water and bring to a boil, skimming froth occasionally. Add remaining ingredients and boil, uncovered, 30 minutes. Strain through a fine-mesh sieve into a clean saucepan, pressing on and then discarding solids. Boil stock until reduced to about 2 cups.Make fricassee: Pat hens dry and season with 1 tsp salt and 1/2 tsp pepper. Heat oil in a deep 12-inch heavy skillet over medium-high heat until it shimmers. Brown hens in batches (without crowding), turning once, about 8 minutes per batch. Transfer to a plate. Halve white and pale green parts of leeks lengthwise, then cut into 1-inch pieces and wash. Pour off all but 1 Tbsp fat from skillet, then cook leeks with 1 1/2 tsp salt and 1/4 tsp pepper over medium-high heat, stirring occasionally and scraping up brown bits, until leeks begin to soften, about 5 minutes. Add wine and bring to a boil. Stir in stock, cream, and vadouvan. Nestle hens, skin sides up, into leeks. Cover with a round of parchment paper. Gently simmer 10 minutes. Remove parchment and simmer until hens are cooked through, about 10 minutes more. Transfer hens to a platter and simmer sauce to thicken slightly if desired. Cooks' note: Fricassee can be made 1 day ahead and chilled. Reheat gently.
BAKED CHICKEN FRICASSEE
Make and share this Baked Chicken Fricassee recipe from Food.com.
Provided by mailbelle
Categories Chicken
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Position a rack at the center of the oven and preheat to 375°.
- Pat the chicken dry using paper towels.
- In a plastic food storage bag, combine the flour, cornstarch, paprika, marjoram, onion salt, and pepper.
- One by one, place the chicken pieces into the bag; seal and shake to coat.
- Place the chicken into a shallow baking pan in a single layer and scatter the scallions, parsley, and garlic on top.
- In a large bowl, blend the soup and milk and pour over the chicken. Bake until browned, about 40 minutes.
- Cover and reduce the oven temperature to 350°. Bake until the chicken is fork tender and cooked through, about 20 minutes.
Nutrition Facts : Calories 627.6, Fat 36.3, SaturatedFat 10.1, Cholesterol 155.2, Sodium 631.4, Carbohydrate 30.4, Fiber 2.6, Sugar 2, Protein 43.1
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