CHICKEN FRICASSEE
Love this meal, of course I make it without ever writing it out, and is the same really as a chicken pot pie, I just thicken it a little more. In this picture I haven't thickened it yet, I also added fresh corn and fresh peas from the garden before serving. Also good over toast, mashed potatoes, noodles etc. I am sure most of...
Provided by Carol Junkins
Categories Chicken
Time 30m
Number Of Ingredients 8
Steps:
- 1. I boil the chicken pieces in one can of broth, and enough water to cover chicken, I add celery pieces and onion for flavor. Simmer for 20-30 min. or until fully cooked. When fully cooked, strain the broth water and pour into a deep fry pan. Put your diced carrots, celery and diced onions in and simmer til tender. When chicken is cool enough and veggies are tender, shred the chicken pieces and add to pan. I add some parsley and lemon pepper spice and a little celery seed to it.
- 2. Now I thicken it with 1/3 cup of water and 2-3 tablespoons of cornstarch mixed and pour into pan stirring as you add, if it doesn't thicken it enough you can add more cornstarch and water mixture til you get the right thickness, I sometimes add a can of cream of chicken soup as well. All the amounts of ingredients are subject to how much you want to make of course. I put this mixture over rice, mashed potatoes, toast, noodles or sometimes in small aluminum pie plates with a biscuit on top, or fill a pie plate with mixture and put biscuits or pie crust on top. Serve with biscuits and cranberry sauce.
CHICKEN FRICASSEE RECIPE
Feed your family a flavorful dish made from scratch with this homemade Chicken Fricassee recipe. It's creamy, loaded with cremini mushrooms, and perfect to eat with your favorite pasta.
Provided by Becky Hardin
Categories Main Course
Time 35m
Number Of Ingredients 16
Steps:
- Pat the chicken thighs dry and season both sides with salt and pepper.
- In a large skillet, heat the oil over medium-high heat. Add in the chicken and cook on both sides until browned, about 5 minutes per side. Remove from the skillet and set aside.
- Add in the butter, onion, carrots, and mushrooms, cooking until tender, about 7-10 minutes. Sprinkle over the flour and stir until well combined and no streaks of white flour remain. Stir in the wine, scraping up the browned bits from the bottom of the pan. Simmer, until the wine has reduced by half.
- Stir in the broth, cream, and thyme. Add the chicken back to the skillet, bring the sauce to a simmer, and cook until the chicken is cooked through, about 15 minutes. Garnish with parsley and serve.
Nutrition Facts : Calories 904 kcal, Carbohydrate 15 g, Protein 42 g, Fat 73 g, SaturatedFat 29 g, TransFat 1 g, Cholesterol 319 mg, Sodium 883 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 39 g, ServingSize 1 serving
CHICKEN FRICASSEE WITH DUMPLINGS
Steps:
- Put the chicken in a large pot with broth, onion, celery, bay leaf, seasoned salt and pepper. Bring to a boil, reduce heat and simmer for 40 to 45 minutes or until chicken is tender. Thicken liquid in pot with flour mixed with 3 tablespoons water. Simmer for a few minutes more. Add a few drops of yellow food coloring.
- Dumpling Batter: Into a large bowl sift together the cake flour, baking powder and salt, and using a fork or pastry blender cut in vegetable shortening. Add parsley and green onion tops. In a separate bowl beat egg with milk. Stir wet ingredients into dry and blend together into a drop biscuit batter. Drop batter by teaspoonful onto simmering chicken. Cover pot and steam for 10 minutes, or until dumplings test clean with a toothpick. Garnish with parsley.
SECRET RECIPE CHICKEN FRICASSEE
This was my Grandma's secret family recipe from her French ancestors. I have never seen a recipe like this on any site. It's a rich creamy sauce over chicken...great with mashed potatoes. A great dish for Easter or Christmas.
Provided by jodilmayer
Categories World Cuisine Recipes European French
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Mix flour and margarine together in a saucepan over medium heat, stirring until the flour and margarine form a paste.
- Whisk cream into flour mixture about 1/2 cup at a time until smoothly combined; whisk in chicken broth and parsley. Bring sauce to a simmer, whisking constantly until thickened.
- Whisk egg yolks and lemon juice together in a bowl.
- Whisk egg yolk mixture slowly into cream mixture, about 1 tablespoon at a time, until the sauce barely comes to a simmer and coats the back of a spoon. Do not boil.
- If thicker sauce is desired, whisk cornstarch and 1/4 cup of sauce in a small bowl; stir cornstarch mixture back into sauce until thickened, about 2 minutes.
- Stir chicken breast pieces into sauce until chicken is heated through.
Nutrition Facts : Calories 693.4 calories, Carbohydrate 12.6 g, Cholesterol 414.6 mg, Fat 61.7 g, Fiber 0.4 g, Protein 23.3 g, SaturatedFat 31.4 g, Sodium 702.8 mg, Sugar 1.3 g
SLOW COOKER PULLED CHICKEN
Try this slow cooked smoky chicken as an easy alternative to pulled pork. It's best served in a bun or with rice, and makes a simple dish for a family meal
Provided by Cassie Best
Categories Dinner, Main course
Time 6h20m
Yield Serves 8-10
Number Of Ingredients 11
Steps:
- Heat the slow cooker to low and heat 1 tbsp oil in a pan. Brown the chicken in batches, transferring it to the slow cooker as you go. Add the remaining oil to the pan and fry the onions for 5 mins, or until just softened, then stir in the garlic and paprika and cook for another minute. Tip into the slow cooker, then swirl 100ml water around the pan and pour this in as well.
- Add the chipotle, passata, barbecue sauce, sugar and lime juice, then season and stir. Cover and cook for 6-8 hrs until the chicken is really tender. Using two forks, shred the chicken through the sauce. Serve in buns, taco shells, jacket potatoes or over rice, with coriander leaves, chillies and guacamole, if you like.
Nutrition Facts : Calories 398 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 19 grams sugar, Fiber 3 grams fiber, Protein 37 grams protein, Sodium 0.7 milligram of sodium
CROCK POT CHICKEN FRICASSEE
This recipe is incredibly easy and great over mashed potatoes or noodles for an old fashioned meal. You can also add some diced carrots to add a bit of color!
Provided by TishT
Categories Chicken Breast
Time 8h30m
Yield 4-5 serving(s)
Number Of Ingredients 17
Steps:
- Spray crock pot with non-stick cooking spray.
- Place chicken in crock pot.
- Mix remaining ingredients together and pour over chicken.
- Cover and cook on low 6-8 hours.
- One hour before serving, prepare chive dumplings: Mix dry ingredients and shortening.
- Add chives and milk, combine well.
- Drop by teaspoonful onto hot chicken and gravy.
- Cover and cook on high for 45-60 minutes.
- Serve with mashed potatoes and vegetables, or over hot, cooked noodles.
Nutrition Facts : Calories 416.9, Fat 11.8, SaturatedFat 3, Cholesterol 69.4, Sodium 1305.9, Carbohydrate 41.6, Fiber 1.9, Sugar 1.1, Protein 34.3
POLLO EN FRICASé
The ultimate comfort food, this dish bears the mark of Spanish and French colonial influence, but takes a decidedly Puerto Rican approach. Bone-in chicken thighs are braised to perfection in a rich, oniony, tomato-based sauce with a lot of garlic, balanced with white wine and vinegar, and punctuated by briny olives and capers. Potatoes are added toward the end, for a satisfying meal. Like so many Puerto Rican dishes, this one is highly adaptable. Some brown the chicken first, adding sofrito and other aromatics later. Folks often add carrots, or use beer or red wine instead of white. My take is pared down and incredibly simple, making it an easy weeknight meal that can be prepared while you're getting your house in order after work. This recipe is adapted from "Cocina Criolla," which has remained the island's best-known and most popular cookbook for more than 60 years.
Provided by Von Diaz
Categories poultry, soups and stews, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Pat chicken dry, then place in a lidded, heavy-bottomed pot or Dutch oven.
- In a medium bowl, combine tomato sauce, onion, garlic, vinegar, olive oil, paprika, cumin, bay leaves, salt and pepper; whisk together with a fork. Pour sauce over chicken.
- Bring the mixture to a boil over high heat, then reduce to low, cover and simmer for 45 minutes, stirring occasionally.
- Pour in white wine, then add olives, capers and potato slices, stirring well to incorporate. Bring back to a boil, then reduce heat to low and cover. Simmer for 30 to 40 minutes, until potatoes are tender but not falling apart. If your sauce is thinner than you'd like, transfer chicken and potatoes to a serving bowl, then simmer sauce for 5 to 7 more minutes over medium-high until thickened.
- Serve over white rice with plenty of sauce, and garnish with cilantro.
FRICASE DE POLLO ( CHICKEN FRICASSEE )
Make and share this Fricase De Pollo ( Chicken Fricassee ) recipe from Food.com.
Provided by cocinera
Categories Chicken
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Marinade chicken pieces in garlic cloves, citrus juice, onion and bell pepper for at least one hour.
- Heat oil and brown chicken.
- Add onion, pepper and citrus from the marinade.
- Add tomato sauce, raisins, olives, capers, Sherry, salt & pepper.
- Add water to cover the chicken.
- Add the potato pieces in the last 20 minutes of cooking.
- Wonderful over fluffy or steamed white rice.
Nutrition Facts : Calories 1504.8, Fat 82.5, SaturatedFat 21.4, Cholesterol 340.5, Sodium 813, Carbohydrate 44.6, Fiber 5.2, Sugar 12.1, Protein 89.3
PULLED CHICKEN FRIKASSEE
A yummie and easy chicken-dish I invented one day when I had nothing but a whole chicken in the fridge
Provided by dani2828
Categories Chicken
Time 1h10m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Boil chicken in water (should be almost covered with water) until cooked.
- Take chicken out of the water; let the water reduce down to about 1 cup.
- Pull meat off the chicken and put it back in the water.
- Add 1 cup cold water, paprika, stock cube, tomato paste, vinegar, salt pepper and soy.
- Let simmer for 1/2h covered.
- add 4tbs sour cream and cream cheese.
- mix flour with a bit of cold water and add.
- Simmer for 20min.
- Add herbs and another tbs sour cream (or some pouring cream) just before serving.
- Serve with rice.
Nutrition Facts : Calories 1119.2, Fat 78.7, SaturatedFat 25.4, Cholesterol 366.3, Sodium 775.8, Carbohydrate 9.7, Fiber 2.1, Sugar 2.4, Protein 88.8
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CLASSIC CHICKEN FRICASSEE RECIPE - CHEF BILLY PARISI
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Ratings 6Calories 521 per servingCategory Main
- Remove the chicken and set aside. Next, add the onions and mushrooms to the pan and sauté over low heat for 5 minutes white frequently stirring.
CHICKEN FRICASSEE - NATASHASKITCHEN.COM
From natashaskitchen.com
5/5 (114)Total Time 1 hr 10 minsCategory Main CourseCalories 538 per serving
- Preheat oven to 350 F. Pat dry chicken with a paper towel and season with salt and pepper. Place a large deep pan over medium/high heat with 1 Tbsp olive oil. Brown chicken approximately 4 minutes per side until golden on each side but not cooked through. Remove to a plate and set aside until needed. Discard excess fat leaving 1 Tbsp in the pan.
- Add 1 Tbsp butter to the pan and saute chopped onions and carrots over low heat for 7-10 minutes. Add minced garlic and fresh thyme leaves and cook briefly for 30 seconds. Add 2 Tbsp flour and cook while stirring until flour is completely absorbed by the fat and mixture smells nutty. Add 1/2 cup white wine and simmer until slightly reduced. Pour in 1 1/2 cups chicken stock.
- Return chicken to the pan together with the juices and bake uncovered at 350˚F for 45 minutes.
- Take the chicken out of the oven and add 1/2 cup heavy cream, stir until combined. Taste and season with salt if needed.
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Ratings 23Calories 340 per servingCategory Main Course
- Carefully slice chicken breasts in half lengthwise to create two thin pieces (as if you were butterflying them, but continue slicing all the way through). Alternately, pound chicken breasts to a 1 inch thickness. Season with salt and pepper
- In a sauté pan over medium heat, add butter. When melted and bubbling, add prepared chicken breasts. Cook chicken for 2-3 minutes per side, or until lightly browned. Remove from pan and set aside.
- Add carrots and onions to pan and cook for 2 minutes, stirring occasionally. Add mushrooms and cook for another 2 to 3 minutes, or until lightly browned and onions are turning translucent.
- Add minced garlic and cook for 30 seconds. Watch carefully as minced garlic can burn quickly. Add flour and toss vegetables to coat. Cook for 30 seconds.
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