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
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
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
DELICIOUS CHICKEN FRICASSEE
This chicken fricassee recipe has wine and sour cream and mushrooms. I suggest serving this over wild rice. Yummy!
Provided by XAnnette
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Brown chicken over high heat in a deep saute pan or dutch oven coated with nonstick spray.
- Remove chicken to a platter.
- Add onion, mushrooms, and garlic to same pan and cook for at least 3 minutes, or until vegis are soft.
- If you are using wine, add it now and cook over high heat 1 minute.
- Add 3 cups of broth, and bring to a boil.
- Reduce the heat to a simmer.
- Combine the cornstarch with the remaining cup of broth mixing thoroughly.
- Add to pan and stir until broth thickens slightly.
- Return chicken to pan and cook until chicken is cooked through, about 15 minutes.
- Removed from heat and add the spices and sour cream.
- Sprinkle with parsley.
GLOSSY CHICKEN FRICASSEE
Make and share this Glossy Chicken Fricassee recipe from Food.com.
Provided by Sharon123
Categories Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Wash the chicken pieces and dry with paper towels.
- In a deep saute pan, over medium heat, put half of the butter and extra virgin olive oil.
- Add half the chicken and brown all sides about 10 minutes.
- Set aside.
- Repeat with the remaining butter and chicken.
- Transfer the fried chicken to pan and sprinkle with flour, making sure all pieces are covered.
- Simmer for 4 minutes.
- Add the wine, bringing up the temperature until it reaches boiling point.
- Then add the chicken stock and keep stirring until it is well mixed.
- Season with salt and pepper.
- Cover and cook for 25 minutes over low heat, stirring occasionally.
- Sauce:.
- In a frying pan, heat remaining butter over medium heat.
- Add the scallions, mushrooms and lemon juice.
- Cook 3 minutes.
- Set aside.
- In the same pan, add shallots, water and sugar.
- Simmer for 10 minutes until soft.
- Add this mix to reserved mushrooms.
- Carefully transfer the chicken to a serving platter and cover with aluminum foil to keep warm.
- Boil the sauce until it is the consistency of a smooth gravy.
- Add the cream, mushrooms and shallots.
- Season with salt and pepper if necessary and cook 2 minutes.
- Pour the sauce over the chicken.
- Sprinkle with parsley before serving.
- Serves 4.
CHICKEN FRICASSEE
From Cook's Illustrated. They suggest cutting chicken breasts in half so everyone gets a bit of white meat if desired.
Provided by Brookelynne26
Categories Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Pat chicken dry and season with salt and pepper. Heat oil in a large dutch oven over medium high heat until just smoking. Brown half of the chicken on all sides. Transfer chicken to plate and brown remaining chicken. Discard any fat from pot.
- Add butter to pot and heat over medium until melted. Add onion, mushrooms, and 1/4 teaspoon salt. Cook, stirring occasionally, until light brown, about 10 minutes. Add garlic and thyme and cook for 30 seconds. Stir in flour and cook 1 minute. Stir in wine and scrape any browned bits from the bottom of pan. Next, stir in broth and bay leaves.
- Nestle chicken and any accumulated juices into the pot and bring to a simmer. Cover, turn heat to medium low, and simmer until chicken is cooked and tender, about 20 minutes for breasts, or 1 hour for thighs and drumsticks. If using both types of meat, simmer thighs and drumsticks for 40 minutes before adding breasts to pot.
- Transfer chicken to a serving dish and tent with foil. Skim as much fat as possible off the surface of the sauce. Stir in cream and return to a simmer. Cook until thickened and reduced to about 1 1/2 cups, about 15 to 20 minutes. Remove and discard bay leaves. Stir in lemon juice and season with salt and pepper to taste. Spoon sauce over chicken and sprinkle with fresh parsley.
Nutrition Facts : Calories 857, Fat 62.3, SaturatedFat 21.2, Cholesterol 249.4, Sodium 495, Carbohydrate 10.7, Fiber 1.4, Sugar 3, Protein 56.7
MOMS CHICKEN FRICASSEE
This recipe was a famous one by my mother easy to eat easy to digest I'm very delicious served over a bed of rice
Provided by Diane Langella
Categories Chicken
Time 1h15m
Number Of Ingredients 5
Steps:
- 1. Season your flour with salt and pepper
- 2. Heat the oil in a chicken fryer
- 3. Toss the c chicken pieces in the seasoned flour
- 4. Brown in the hot oil
- 5. Discard the excess oil
- 6. Add your chicken pieces and enough water to almost cover and several bay leaves
- 7. Once the water comes to a boil reduce the heat to simmer and then cook on that until the chicken is fork tender If you use chicken pieces on the bone in chicken more easily come off the bone
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- Place a large casserole over a high heat, add the stock, white wine, pearl onions and thyme and bring to a simmer.
- Add the button mushrooms, then cover and simmer for about 15-20 minutes, or until the chicken is cooked through.
- Whisk the egg yolks and cream together in a bowl, then gradually add to the casserole, mixing well as you pour – if the pan is too hot, the eggs will cook too quickly and curdle the sauce.
- Return the chicken to the pan then check the seasoning, adding salt and freshly ground black pepper, to taste. Finally stir in the parsley.
- Drain and return to the pan, then place over a low heat for a couple of minutes to dry the potatoes slightly.
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