Microwave Chicken Fricassee Food

CHICKEN FRICASSEE

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!

MICROWAVE CHICKEN FRICASSEE

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 FRICASSE

Steps:

• Cook onions, green peppers, bacon and garlic in Dutch oven on medium-high heat 2 min., stirring occasionally. Add chicken; cook 10 min., turning chicken occasionally.
• Add tomatoes with their liquid, the tomato sauce, wine, olives, bouillon, capers, oregano and black pepper; stir. Bring to boil; cover. Reduce heat to medium-low; simmer 20 min.
• Stir in potatoes; cover. Cook an additional 15 min. or until potatoes are tender and chicken is cooked through (180°F).

CHICKEN FRICASSEE RECIPE

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.

CHICKEN FRICASSEE

Steps:

• cut the chicken breasts into long strips about a cm wide.
• Then toss them into flour until fully covered.
• dice the onion and mushrooms
• heat the butter in a frying pan and cook the onions until soft.
• Add the mushrooms to the onions and cook for 3-4 minutes
• add the chicken, cook until brown all over.
• pour in the white wine and boil to burn off the alcohol. add the sprig of thyme and cumin & salt and peper to taste.
• add the chicken stock, bring to the boil and simmer for 20 minutes
• remove from the heat and add the double cream, return to the heat and warm through taking care not to boil.
• serve on a bed of rice.

MICROWAVE CHICKEN FRICASEE

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.