CHICKEN FRICASSEE
Chicken fricassee is a classic French dish that combines braised chicken and vegetables stewed in a rich white wine cream sauce.
Provided by lyuba
Categories Main Course
Time 1h10m
Number Of Ingredients 16
Steps:
- Prepare all your ingredients first.
- Break down the chicken and season it with some salt and pepper (save the wings and back bone to make homemade chicken stock). Click here for instructions and a video on how to break down a whole chicken.
- Chop the vegetables and set it aside. Measure remaining ingredients and set them aside as well.
- Preheat a large, 12-inch, skillet or a large Dutch oven over medium-high heat.
- Melt butter and sear chicken on both sides until golden brown. Take it out and set aside.
- Add onion, carrots, and celery to the pan and let them sear as well.
- Once you got some golden color on the vegetables, add mushrooms and cook until mushrooms are softened.
- Lower the heat to medium and sprinkle flour over the vegetables and stir to coat them evenly.
- Pour in white wine while slowly stirring and mixing the vegetables.
- Pour in chicken stock and add seasoning.
- Nestle chicken back into the pan, cover, and cook on low heat for about 30 minutes. Chicken should reach 165° internal temperature. Make sure to take the temperature of the thickest piece of chicken.
- Once chicken is done, pour in heavy whipping cream and gently mix it in. Bring everything to simmer and take off heat!
- Enjoy this dish with a side of fluffy rice!
Nutrition Facts : Calories 853 kcal, Carbohydrate 17 g, Protein 51 g, Fat 61 g, SaturatedFat 25 g, Cholesterol 261 mg, Sodium 321 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
CHICKEN FRICASSEE RECIPE
With creamy white wine sauce and a medley of chicken, carrots, mushrooms and pearl onions, this chicken fricassee recipe is certain to become a favorite.
Provided by Rachel Gurk
Categories Chicken
Time 1h20m
Number Of Ingredients 15
Steps:
- Preheat oven to 400ºF.
- Heat oil in a large, ovenproof skillet over medium high heat. Season chicken with ½ teaspoon salt and pepper and add to hot oil. Brown for 7-8 minutes on each side and then remove to a plate.
- Discard extra oil/fat in pan, leaving about 1 tablespoon.
- Add onions, carrots, mushrooms, and remaining ½ teaspoon salt, and cook, stirring, until mushrooms are golden brown.
- Add garlic and continue to cook 1 minute or until fragrant. Add butter and stir to melt. Add flour and cook for 2 to 3 minutes or until flour is absorbed and smells slightly nutty. Stir in wine and cook for 2 to 3 minutes or until slightly reduced, scraping all the brown bits off the bottom of the pan. Stir in chicken broth and lemon juice.
- Nestle chicken into pan juices and place in oven. Bake uncovered for 20 to 25 minutes or until chicken is 165ºF when checked with an instant read thermometer.
- Remove chicken to a clean plate and cover with foil. Place pan over medium heat and simmer until thickened slightly, about 15 minutes.
- Reduce heat to low and stir in heavy cream and dill. Taste and season with salt and pepper as needed. Return chicken to pan and serve with rice, potatoes, or pasta.
Nutrition Facts : Calories 506 kcal, Carbohydrate 11 g, Protein 32 g, Fat 35 g, SaturatedFat 13 g, Cholesterol 148 mg, Sodium 540 mg, Fiber 2 g, Sugar 4 g, TransFat 1 g, UnsaturatedFat 20 g, ServingSize 1 serving
MICROWAVE CHICKEN FRICASSEE
Chicken Fricassee in half the time. Good source of Vitamin A, riboflavin, niacin, calcium & iron.
Provided by littleturtle
Categories Stew
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In 2-qt microwave safe casserole dish, heat butter, covered with a paper towel, on High 45-60 seconds until melted.
- Add onion and poultry seasoning, and cook on High 2-3 minutes, until onion is softened.
- Stir flour into mixture, and cook on High 1 minute.
- Gradually stir in milk until smooth, and cook on High 10-12 minutes, until thickened, stirring often.
- Cut chicken into 1 1/2" chunks and add to sauce with vegetables.
- Cook on High 10-12 minutes, until juices run clear, stirring twice.
- In a small bowl, lightly beat egg yolks, and stir in 1/2 cup sauce until smooth.
- Return sauce to chicken, and stir.
- Cook on Medium 3 minutes, or just until thickened, stirring twice, and season with salt and pepper.
- Let stand covered for 5 minutes.
CHICKEN FRICASSéE WITH NEW POTATOES & ASPARAGUS
Delicious dairy-free casserole with a creamy cider sauce
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Supper
Time 40m
Number Of Ingredients 9
Steps:
- Heat the oil in a large frying pan, then fry the bacon for 5 mins on a medium heat until golden. Remove with a slotted spoon and set aside. Add the chicken to the pan, then lightly fry for 4-5 mins to brown on both sides (you may need to brown the chicken in two batches if your pan is not large enough).
- Meanwhile, cook the potatoes in a pan of salted boiling water for 10 mins or until tender. Cook the asparagus in a steamer over the potatoes for 6-8 mins or microwave in a covered dish with 2 tbsp water for 4-5 mins.
- Pour the cider over the chicken, bring to the boil then reduce heat. Put the bacon back in the pan and simmer for 10-15 mins until the chicken is cooked through. Stir in the cornflour paste until lightly thickened, then add the Soya Dream and season. Stir in the drained vegetables and sprinkle with chopped parsley before serving.
Nutrition Facts : Calories 378 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 24 grams carbohydrates, Fiber 2 grams fiber, Protein 42 grams protein, Sodium 1.11 milligram of sodium
HONEYMOON CHICKEN FRICASSEE!
This recipe came from a BHG cookbook DH had when we got married. I remember paging through the book, seeing the name "fricassee" and thinking how interesting that sounded. That was back in 1978--since then we've had this many times. Don't ask me if it's pronounced "frick-a-see" or "freh-cassie"--either way works for me, but I like "frick-a-see" best! Please be aware, as per suggestion by recent reviewer....make sure you mix the flour, paprika and seasonings carefully. I've never had a problem with range of flour (I don't even measure it!) and the seasonings, but the reason I give a range for the flour is that some people prefer to not have as much flour leftover (to throw away)....or to have a more potent flavor (!!!). Enjoy!!!
Provided by Debber
Categories One Dish Meal
Time 1h20m
Yield 1 cake pan, 5-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375.
- Combine dry ingredients on a plate; brush chicken pieces with butter, dip into flour mixture.
- Arrange chicken in 13x9 pan; sprinkle any remaining flour over the meat.
- Bake for 20 minutes.
- Meanwhile, combine soup & milk in a bowl, and zap in the microwave (or stovetop in a pot), until hot & bubbly; stir well, add mushrooms if used.
- NOTE: Add an extra can of soup if you'd like a LOT of gravy.
- Drain fat from chicken; pour soup mixture over the meat.
- COVER pan with foil, continue baking until the meat is tender--about 40 minutes; juices will run clear when pierced with fork or knife-point.
- Remove foil and bake for 10 more minutes.
- SERVE: Ladle gravy over rice or egg noodles. A serving of broccoli or corn -- and -- "dinner is served!".
- LEFTOVER MEAT: Pick meat from bones, mix with leftover rice and gravy, spoon into a serving/baking dish--next day, reheat in the microwave for "Fricasserole"!
Nutrition Facts : Calories 564, Fat 40.4, SaturatedFat 14.5, Cholesterol 164.9, Sodium 1039.3, Carbohydrate 10.8, Fiber 0.5, Sugar 0.9, Protein 37.8
MICROWAVE CHICKEN FRICASEE
I remember making a dish very similar to this when my family first moved to San Diego when I was in 7th grade. It seemed to me that they used our microwave mostly for reheating leftovers LOL! I thought that was silly so checked out the recipe book that came with the microwave and the family favorite became Chicken Fricassee. ...
Provided by Dawn Whitted
Categories Chicken
Time 40m
Number Of Ingredients 9
Steps:
- 1. In 5-qt. casserole arrange chicken pieces. Rub liberally with oil and season with salt, pepper, paprika and top with bay leaf. Add onions, celery and carrots. Pour 8oz of chicken broth over chicken. Liquid should be no more than 1/2 way up casserole dish.
- 2. Cover with lid or plastic wrap, microwave on high for 15 minutes turning half way through cooking time. Add another 5 minutes if juices are still extremely pink. The idea is to have the chicken be 3/4 of the way done.
- 3. Remove the chicken from the casserole dish. Skim the fat from the broth if you like. You may keep the chicken pieces whole or remove the skin and bones from the chicken. Thicken the broth with the instructions below.
- 4. To Thicken broth: Combine 1/2 cup flour and remainder of broth 4oz. plus cold water to make the measurement 1/2 cup then add the slurry to the veggies and broth stirring very well to avoid lumps. Add chicken back into veggies and sauce. Microwave at High for 5-10 minutes, checking the sauce so it thickens into a gravy until hot and bubbly. Serve over mashed potatoes, noodles or dumplings.
- 5. Tips: Chicken pieces should be equal in size so they cook evenly. You may add any seasoning blend such as italian, poultry, spicy to your taste. Be careful not to fill the casserole dish more than half way to prevent overflowing.
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CHICKEN FRICASSEE | STAY AT HOME MUM
From stayathomemum.com.au
4.2/5 (6)Category MainServings 4Total Time 55 mins
- Remove the skin and the fat from the chicken and place it in a pan with the chopped onion, celery, mushrooms, carrots, potatoes, water and crumbed chicken stock cube.
- Reduce the heat and simmer uncovered for 30 - 40 minutes or under chicken pieces are tender.
CHICKEN FRICASSEE - JO COOKS
From jocooks.com
4.6/5 (13)Total Time 1 hr 20 minsCategory Main CourseCalories 789 per serving
- Prepare the chicken: Pat dry the chicken thighs with paper towels. Season with salt and pepper.
- Sear the chicken: Heat the butter in a large skillet or braiser over medium high/ high heat. Add the chicken, skin side down, and let it sear until it releases from the pan. Flip and sear the other side. Don't worry about cooking it all the way through - it has lots of time to stew. Remove the chicken from the pan. You might have to do this in batches, so repeat with remaining chicken. Transfer chicken to a plate.
- Cook the veggies: Reduce the heat and add the mushrooms and onions to the skillet. Saute for about 5 minutes, then add the flour. Cook for another minute and stir well. After that, add the wine and let it cook down for a few minutes, then pour in the broth, lemon juice, sugar and stir.
- Cook the stew: Add the chicken pieces back to the skillet in a single layer. Pour in the juices that have accumulated on the plate too.Cover and simmer for 25-30 minutes until the chicken is cooked through. Taste and adjust seasoning as needed.
LOW-CARB CHICKEN FRICASSEE - RECIPE - DIET DOCTOR
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5/5 (2)Total Time 1 hr 15 minsCategory MealCalories 547 per serving
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HOW TO MAKE CLASSIC CHICKEN FRICASEE - STAY AT HOME MUM
From stayathomemum.com.au
Servings 4Total Time 30 minsCategory MainCalories 736 per serving
- Place chicken, hot water and diced onion in a microwave bowl and heat on high for 12 minutes.
- Put in microwave on high for 5 minutes whisking every 30-45 seconds to keep smooth and thick.
CHICKEN FRICASSEE - DINNER AT THE ZOO
From dinneratthezoo.com
5/5 (12)Calories 298 per servingCategory Main
- Heat the oil in a large pan over medium high heat. Add the chicken pieces in a single layer and cook for 4-5 minutes per side or until golden brown. You may need to work in batches.
FRICASE DE POLLO (CHICKEN FRICASSEE) - COOK2EATWELL
From cook2eatwell.com
Ratings 3Calories 477 per servingCategory Main Course
- Heat the olive oil in a large, deep skillet (or a large, wide pot) over medium heat. Add the chicken to the skillet and cook for 5 minutes, turn each piece and cook another 5 minutes.
- Remove the skillet from the heat and remove the chicken from the skillet. Place it on a pan or plate and keep warm. Cover the chicken loosely with a piece of aluminum foil, and/or place the pan in the microwave. It will stay warm away from drafts.
- Place the skillet back over medium heat. The oil should still be hot, but if it’s not give it a minute or two over the heat.
BEST CHICKEN FRICASSEE (HOW TO MAKE AHEAD/FREEZE + STEP BY ...
From carlsbadcravings.com
Reviews 6Estimated Reading Time 8 minsServings 6Total Time 1 hr 15 mins
- Preheat oven to 350 F. Whisk 1/4 flour and all "chicken seasoning" together in a shallow dish. Pat chicken dry and dredge each piece in the mixture, pressing the flour into the chicken, shake off any excess, then transfer to a dry surface (reserve any leftover flour).
- Melt 1 tablespoon butter in 2 tablespoons oil over medium-high heat in a deep, oven-proof skillet/braiser. Once hot, add chicken and cook approximately 4 minutes per side, until golden (it will not be cooked through) – do NOT let the drippings burn/blacken. Reduce heat if necessary. Remove chicken to a plate but do not discard drippings.
- Reduce heat to medium. To the now empty skillet, melt 2 tablespoons butter with 2 tablespoons olive oil. Add onions, carrots, celery and mushrooms and cook until softened, about 10 minutes. Add a drizzle of olive oil if the vegetables become too dry. Add garlic and red pepper flakes and sauté for 30 seconds.
- Add remaining flour from dredging chicken PLUS fresh flour as needed to equal 3 tablespoons total. Sprinkle flour over vegetables and cook for 2 minutes.
MICROWAVE CHICKEN FRICASSEE RECIPE - COOKEATSHARE
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- Heat butter, uncovered, in a 2-qt souffle dish at 100 percent for 2 min in microwave. Add in onions, carrots, mushrooms and lovage; stir to coat with butter. Add in bay leaf. Arrange chicken, skin side down, on vegetables. Place breast pcs in center of dish and arrange remaining pcs around them, with meatiest portions toward outside of the dish. Add in broth, salt and pepper. Cover tightly with microwave plastic wrap. Cook at 100 percent for 18 min.
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