INDIAN-STYLE CHICKEN FRICASSEE
Provided by Pierre Franey
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Sprinkle chicken pieces with salt and pepper.
- Heat oil in a skillet large enough to hold all the pieces in one layer without crowding. Add chicken pieces, skin side down. Cook until golden brown on one side, about 5 minutes. Drain off all the fat. Add onions and garlic. Cook and stir for 3 minutes.
- Add ginger, cumin, turmeric, ground coriander, pepper flakes, tomatoes and bay leaf. Cook, stirring, for 5 minutes. Add chicken broth and stir to blend. Cover and simmer for 20 minutes longer or until chicken is tender. Remove bay leaf. Stir in yogurt and sour cream. Bring to a simmer, sprinkle with fresh coriander and serve.
Nutrition Facts : @context http, Calories 745, UnsaturatedFat 34 grams, Carbohydrate 13 grams, Fat 52 grams, Fiber 3 grams, Protein 54 grams, SaturatedFat 15 grams, Sodium 1441 milligrams, Sugar 5 grams, TransFat 0 grams
CHICKEN FRICASSEE
My mom used to make this without a recipe, and this is what I remember of how to make it. You can use a cut up chicken with bones, but the breast pieces are easier. I use my electric skillet for this recipe.
Provided by Carol
Categories Stew
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 368.7, Fat 19.1, SaturatedFat 3.5, Cholesterol 61.9, Sodium 896, Carbohydrate 22.1, Fiber 0.9, Sugar 1.3, Protein 25.4
CHICKEN FRICASSEE CUBAN STYLE
This recipe was in an ad magazine called "Living" that appears in my mailbox monthly. The little food/cooking section for January 2007 focused on Cuban food. Whether this is authentic or not - you decide. Note: Prep time includes 4 hour marinating time.
Provided by SusieQusie
Categories Chicken
Time 5h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a large non-metallic bowl, whisk together the marinade ingredients. Add the chicken pieces, cover and refrigerate a minimum of 4 hours, preferably overnight.
- Remove chicken from marinade & blot on paper towels to dry. Reserve marinade.
- Sprinkle chicken with cumin & dust lightly with flour.
- In a large frying pan, heat oil until it starts to smoke. Quickly add the floured chicken, browning on both sides, just a minute or 2 on each side. (Do this in 2 batches to avoid overcrowding in pan). Remove chicken and set aside.
- In the same pan, sauté the potato cubes until lightly browned on all sides.
- Remove potatoes then sauté onion and pepper until limp.
- Return chicken and potatoes to pan. Add reserved marinade, tomato sauce, wine, olives and raisins.
- Cover and reduce heat to low and simmer until the chicken is done, 20-30 minutes. Don't overcook.
- Serve the chicken pieces over white rice with plenty of sauce.
Nutrition Facts : Calories 682.3, Fat 24.8, SaturatedFat 4.2, Cholesterol 137.9, Sodium 1362.2, Carbohydrate 57.9, Fiber 5.7, Sugar 21, Protein 48
CATSKILLS STYLE CHICKEN FRICASSEE
What follows is what I remember eating at the Eden Roc in Miami Beach 40 years ago and what I served when was a busboy in the Catskills 35 years ago. keep in mind that hotels make and serve Chicken Fricassee to use their leftovers. The recipe is meant to be made with cheap chicken parts. It's cheaper and better that way. It's best served over rice or egg noodles, but is fine to eat on its own. Chicken backs are bone and fat -- and little meat -- that's between a chicken thigh and the chicken leg. There's a lot of flavor there. When made with boneless chicken thighs in a slow cooker without the gizzards and hearts, its more conventional and makes a great sandwich.
Provided by GuyBig
Categories Stew
Time 5h
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Make Chicken Stock from the chicken backs and wings. Firm up the gizzards and chicken hearts in the hot stock.
- Save the stock in your fridge.
- Remove the skin and meat from the chicken backs and wings. Discard the bones. Save the bigger pieces of chicken meat in your fridge for chicken salad.
- Place the chicken fat and gristle and odd chicken meat pieces in a teflon pan on medium. Add in the chopped onions. When the onions get translucent, add in the crushed tomatoes, garlic, paprika, and pepper. Then add in the chicken gizzards and/or hearts and reduce the heat to low. Stir it all up every 10 to 15 minutes or so. It'll be done in less than an hour. The flavor improves when stored overnight.
- Chicken necks are also often added in, but are not sold separately that often any more and are hard to find. Cooking up chicken necks in the stock, and then taking the meat off the necks for the fricassee is nice to do.
- This recipe has no added salt because canned tomatoes are usually salted. Caterers often add pimento stuffed olives to this just before serving.
Nutrition Facts : Calories 253, Fat 14.3, SaturatedFat 4.1, Cholesterol 87.3, Sodium 174.4, Carbohydrate 11, Fiber 2.7, Sugar 2, Protein 20.6
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
CHICKEN FRICASSEE
This recipe comes from a cookbook written by Richard Collin, a restaurant critic in New Orleans who is called the Underground Gourmet. According to the recipe at the turn of the century Creole cooks prepared chicken this way. Once you have tasted it I think you will agree they knew what they were doing. The seasonings are not run of the mill, but please do not be detered. The flavor is wonderful.
Provided by Luby Luby Luby
Categories Stew
Time 2h
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- In large heavy pot heat oil over medium heat.
- Dredge chicken parts in flour and brown on all sides in hot oil, removing after browning.
- Add 2 Tbsp flour and and cook, stirring constantly, until light brown (the color of peanut butter).
- Add onions and cook, stirring, until they are soft.
- Add the remaining ingredients and browned chicken and cook, covered, over low heat for 45 minutes to 1 hour, stirring occasionally to prevent sticking.
Nutrition Facts : Calories 903.3, Fat 65, SaturatedFat 16.5, Cholesterol 255.4, Sodium 984.9, Carbohydrate 11.8, Fiber 1.4, Sugar 3.6, Protein 64.6
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
CHICKEN FRICASSEE
This is another south louisiana favorite. I grew up eating this, it is delicious, everyone i cook it for always ask me to cook it for them again. it is an original recipe no can stuff added to it, it is from scratch. I suggest you to brown chicken and set aside to cool so that the bones can be removed. Also use a large cast iron dutch oven if possible.You can also use leg quarters if you would like in this recipe.
Provided by ladycajunskitchen
Categories Chicken Breast
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Add seasonings to cut up chicken,add oil to dutch oven heat oil add chicken pieces to the oil and brown them to a golden brown.
- after all chicken is browned set aside in a platter.
- add flour and stir constantly at medium heat until flour has turned a medium chocolate color add onions, bellpepper and garlic saute until onions are clear.
- turn heat up on high add chicken and hot water until chicken pieces are covered and stir until roux or browned flour is disolved,reduce heat to low. Taste you may need to add more season to your taste.
- Cook for 45 mins to an hour with lid on pot 10 to 15 minutes before serving add green onions. Serve over mound of white or brown rice.
Nutrition Facts : Calories 439.5, Fat 33.4, SaturatedFat 8.5, Cholesterol 121.9, Sodium 265, Carbohydrate 4.3, Fiber 1.1, Sugar 1.7, Protein 29.3
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.
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