German Chicken Recipes Fricassee Recipe 435 Food

GERMAN CHICKEN RECIPES: FRICASSEE RECIPE - (4.3/5)

Steps:

• Soup: - wash the chicken, dry it and put it a pan that is big enough for 2-3 liter liquid - add 2 liter cold water and bring it to a boil. - cut celery root in cubes, cut carrots in 2-3 pieces. - add the celery, the root, carrots, bay leaves to the broth. - cut the onion in 2 pieces, in every piece stick a clove, add it to the soup. - let it simmer for 1-2 hours or until chicken meat is tender. Fricassee: - take the cooked chicken out of the broth, drain it through a a sieve. Keep 1 liter for the fricassee. - Remove all the nice looking meat from the bones (don't use the skin, or dark brown pieces); cut bigger pieces into smaller pieces. - Drain mushrooms and asparagus. If you use frozen asparagus break the frozen asparagus in small pieces. - Add butter in an extra pan and on reduced heat, mix in the flour while stirring until the flour has a golden yellow color. The butter should not become brown. - Very slowly add the chicken broth, first a little bit, then more and more while whisking it. You want to avoid clumping. - Let it simmer for 10 minutes on low heat while stirring frequently. - Add chicken meat, asparagus, peas and mushrooms to the sauce. - Now add the yolk into the milk, and mix it carefully into the fricassee mix. Important: The sauce should not be boiling hot. Let it cool off a bit before adding the yolk/milk mix, and don't bring it to a boil again. - Squeeze the lemon and and add the juice to the sauce. Spice it with salt and pepper and nutmeg to taste. You can also add additional lemon juice if you think it needs more. You should taste the juice a bit.

GERMAN CHICKEN

Steps:

• Preheat oven to 350 degrees. In small skillet, cook bacon until crisp. Drain bacon on paper towels, crumble, and set aside. Cook onion and garlic in bacon drippings until crisp tender, about 4 minutes.
• In 9x13 glass baking dish, combine sausage, sauerkraut, tomato sauce and honey and mix well (you might want to spray dish with cooking spray to keep from sticking). Add cooked onion and garlic (including drippings) and stir.
• Sprinkle chicken breasts with salt and pepper and place on top of sauerkraut mixture. Sprinkle everything with the bacon.
• Cover with foil and bake for 55-65 minutes or until chicken is thoroughly cooked.

CHICKEN FRICASSEE

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.

CHICKEN FRICASSEE WITH DUMPLINGS

Steps:

• Cut chicken into pieces such as legs, thighs, wings, breast etc -- Chop onions, celery and thinly slice carrot.
• In sturdy plastic bag mix first 5 ingredients flour, salt, paprika, pepper and garlic.
• Drop chicken pieces in one or two at a time and shake to coat.
• Heat to medium hot heavy skillet with oil, add chicken and brown on all sides, turning as needed.
• As chicken browns remove and put into a large soup pot, layering if necessary. Continue until all chicken has been browned.
• Toss onions, celery and carrots in bag with left over flour. Add vegetables and any left over flour with spices to heavy skillet with chicken drippings and saute for 5 minutes
• Add thyme and bay leaf saute for another 5 minutes. (I usually add more garlic, personal preference.).
• Add flour'd vegies to soup pot with chicken.
• Pour milk and soup into skillet, heat. Scrappin up any excess flour or chicken drippings.
• Pour soup mix into soup pot. Stir all ingredients together except the 1/3 cup milk and bisquick.
• Turn burner to medium low and cook being careful not to burn, approxmately 45-60 minutes, until chicken is done.
• Mix together 1/3 cup milk and bisquick.
• The last 10 minutes of cooking drop dumpling dough into simmering pot by tablespoon fulls.
• Cover and cook for 10 minutes or until dumplings have set.

CHICKEN FRICASSEE AND DUMPLINGS

Steps:

• Sprinkle the chicken parts with 3/4 tsp salt and 1/2 tsp pepper.
• Place the flour in a resealable bag with the flour and 1 tsp poultry seasoning; add about two pieces of chicken at a time and shake the bag to thoroughly coat the chicken, placing the coated chicken on a rack, repeating until all the pieces are coated with flour.
• Heat one half of the oil in a large deep chicken fryer skillet, and add the chicken parts; brown for a few minutes on each side until a nicely golden brown color (depending on the size of the skillet, it might take two batches), and set chicken aside.
• Add the rest of the oil to the skillet, heat, and add the onion, and carrot; saute until lightly browned and tender.
• Add the chicken broth, water, browned chicken, celery, the remaining salt, pepper and poultry seasoning; cover and simmer 30 minutes.
• Make the white sauce: Whisk 2 T flour in a saucepan with melted butter for about a minute, then add 1 cup milk, heating until thickened.
• Add the white sauce (or can of cream of chicken soup) and frozen peas.
• Make the dumplings, mixing all ingredients together and stirring until the dry ingredients are moistened.
• Drop heaping tablespoon portions of the dumplings into the simmering chicken/liquid.
• Cover and continue to simmer for 12 minutes, or until a toothpick inserted into the dumpling comes out clean.
• Serve while hot.

CHICKEN FRICASSEE

Steps:

• Mix flour, salt, pepper and poultry seasoning in a shallow dish.
• Put oil in the skillet and heat to 300 degrees F.
• Rinse chicken pieces with water and dredge in flour.
• Place in skillet and brown lightly on one side.
• Turn pieces over and put onion in the skillet around the pieces.
• When lightly brown on the other side, add chicken broth and 1 cup water to skillet.
• Bring to a boil, cover and reduce to a simmer.
• Simmer for 1 1/2 to 2 hours.
• To thicken gravy, mix cornstarch and cold water, and slowly add while stirring.
• Serve with mashed potatoes or rice.

CHICKEN FRICASSEE

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.