Jamaican Chicken Fricassee Food

JAMAICAN CHICKEN FRICASSEE`

Steps:

• 1. Rinse the chickens and pat them dry with paper towels. Cut the chickens into serving pieces.
• 2. To make a broth, place the chicken backs, necks, and wing tips into a small pot and cover with water. Bring to a boil, reduce the heat to low, and simmer until needed.
• 3. Place the other chicken pieces in a large bowl and squeeze the limes over them, coating each piece with juice. (Leave the lime rinds in the bowl.) Sprinkle on the salt and black pepper, add the onions, tomatoes, garlic, thyme, and Scotch bonnet peppers, and mix well. Set aside to marinate for at least 15 minutes and up to an hour.
• 4. In a large skillet, heat half of the oil over high heat until it is very hot. Fry half the pieces of chicken until golden on both sides, about 5 minutes per side. Remove the pieces from the pan and set aside on a large plate.
• 5. Wipe out the old oil and add the remaining oil. Repeat the frying process with the rest of the chicken pieces. Remove the chicken from the pan and pour out the oil.
• 6. Discard the lime rinds from the tomato mixture. Return the pan to medium-high heat, add all the chicken pieces and tomato mixture, and cook, stirring for 3 minutes.
• 7. Blend in the chicken stock. Reduce the heat to medium-low, cover, and simmer until the chicken is tender, 40 to 45 minutes.
• 8. Remove the whole Scotch bonnet pepper. Serve the chicken with the sauce spooned over it.

CHICKEN FRICASSEE

Steps:

• Rinse the chickens and pat them dry with paper towels. Cut the chickens into serving pieces. To make a quick broth, if desired, place the chicken backs, necks, and wing tips into a small pot and cover with water. Bring to a boil, reduce the heat to low, and simmer until needed.
• Place the other chicken pieces in a large bowl and squeeze the limes over them, coating each piece with juice. (Leave the lime rinds in the bowl.) Sprinkle on the salt and black pepper, add the onions, tomatoes, garlic, thyme, and Scotch bonnet peppers, and mix well. Set aside to marinate for at least 15 minutes and up to an hour.
• In a large skillet, heat half of the oil over high heat until it is very hot. Fry half the pieces of chicken until golden on both sides, about 5 minutes per side. Remove the pieces from the pan and set aside on a large plate. Wipe out the old oil and add the remaining oil. Repeat the frying process with the rest of the chicken pieces. Remove the chicken from the pan and pour out the oil. Discard the lime rinds from the tomato mixture. Return the pan to medium-high heat, add all the chicken pieces and tomato mixture, and cook, stirring for 3 minutes. Blend in the water or chicken stock. Reduce the heat to medium-low, cover, and simmer until the chicken is tender, 40 to 45 minutes. Remove the whole Scotch bonnet pepper. Serve the chicken with the sauce spooned over it.

CHICKEN FRICASSEE

Steps:

• In a large Dutch oven, heat the oil. Brown the chicken and set aside.
• Preheat oven to 375 degrees F.
• In the same pan add more oil, if necessary, and add the peppers, onions, and garlic. Cook until the vegetables start to soften and caramelize, about 5 minutes. Add the ground cumin, coriander, and cayenne. Cook for another 5 minutes. Remove the pepper mixture and puree until smooth in a food processor and set aside.
• In the same pan, add the chicken back in, along with the malanga, green plantain, and calabaza. Pour in the chicken stock and the pureed pepper mixture (sofrito). Cover and cook in the oven until the chicken is falling off the bone and the vegetables are tender, about 1 hour.
• Serve garnished with chopped cilantro.

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 (FRICASSEE DE POULET A L'ANCIENNE)

Steps:

• Brown ChickenSeason chicken on both sides with 1 tablespoon salt and 1/2 teaspoon pepper. Preheat a Dutch oven or other large heavy pot over medium-high heat. Add 2 tablespoons butter and the oil to pot. When butter melts and foam subsides, add half the chicken, skin side down, in a single layer; do not crowd pot. (If butter begins to blacken, lower heat.) Fry chicken, turning once, until golden brown on both sides, about 10 minutes total, and transfer to a plate. Repeat with remaining chicken.
• Saute MirepoixReduce heat to medium, and add mirepoix (onion, carrot, and celery) to pot, scraping up any browned bits with a wooden spoon. Saute mirepoix, stirring occasionally, until soft and golden brown in places, 8 to 10 minutes.
• Cook Mushrooms and FlourAdd mushrooms, and cook, stirring occasionally, until mushrooms darken, become glossy, and begin to release liquid, 4 to 5 minutes. Stir in flour, and cook until flour is absorbed by vegetables and is no longer visible, about 1 minute.
• Pour in Wine and BrothAdd wine to pot, and bring to a boil, stirring until liquid just thickens, about 45 seconds. Add broth, and stir.
• Simmer ChickenPlace chicken, skin side up, in a single layer on vegetables; pour juices that have accumulated on plate into pot. Tie parsley sprigs, thyme sprigs, and bay leaf together with kitchen twine; add to pot. Bring to a boil, then reduce to a simmer. Cover partially. Cook until internal temperature of thickest part of chicken registers 165 degrees, 25 to 30 minutes. Transfer chicken to a clean plate. Simmer liquid, uncovered, until reduced slightly, about 5 minutes. Discard herbs.
• Make and Add LiaisonTo make the liaison (sauce thickener), whisk together egg yolks and cream in a medium bowl. Whisking constantly, pour 1/2 cup cooking liquid, 1 tablespoon at a time, into liaison to temper it. Stir tempered liaison into pot.
• Finish with Tarragon, Lemon, and ButterReturn chicken to pot. Add tarragon, lemon juice, and the remaining butter. Bring to a simmer, stir gently to combine, and serve.