QUICK CHICKEN FRICASSEE
Delicious old fashioned comfort food made fast and easy. You can have dinner on the table in 30 minutes and tastes as good, if not better, than the version that takes a couple of hours.
Provided by Sandy in Oklahoma
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in large frying pan on medium heat. Add chicken and onion; cook until chicken is cooked through and onion is tender, stirring frequently.
- Stir in soup and mushrooms. Add water, wine, thyme and salt; mix well. Bring to boil. Remove from heat.
- Add rice and parsley; stir. Cover and let stand 5 minutes. Sprinkle with bacon.
CHICKEN FRICASSéE (FRENCH CREAMY CHICKEN STEW)
Recipe video above. A traditional French dish, this is essentially a quick chicken stew with a creamy white mushroom sauce. It's a bit like a white sauce version of the famous French Coq au Vin - but it's much faster to make!This is a wonderful rustic family meal that's quick enough for midweek, or to elevate to restaurant level by using homemade chicken stock.
Provided by Nagi
Categories Main Main Course
Number Of Ingredients 17
Steps:
- Season chicken: Pat chicken dry with paper towels then sprinkle with salt and pepper.
- Brown thighs: Melt butter over medium-high heat in a large skillet or heavy based pot with a lid. Add chicken thighs, skin side down, and cook for 4 to 5 minutes until golden brown. Turn and cook the other side for 1 minute then remove to a plate.
- Brown drumsticks: Then brown the drumsticks, as best you can. I do 3 sides, about 2 minutes each. Then remove from skillet.
- Sauté mushrooms and onion: Add mushrooms, onion, bay leave and thyme. Cook for 5 minutes until mushroom is lightly golden - they won't go deep golden brown.
- Garlic and flour: Add garlic and stir for 30 seconds. Add flour and cook for 1 minute.
- Wine and chicken stock: Add wine and chicken stock. Stir, scraping the base of the pot to dissolve the brown residue stuck to the pan ("fond") into the sauce.
- Return chicken to sauce: Return chicken back into the sauce with the skin side up.
- Simmer covered 10 minutes: Once it comes to a simmer, adjust heat so it's bubbling constantly but not rapidly (see video) - medium-low on my stove. Cover with lid and simmer 10 minutes.
- Uncover 20 minutes: Remove lid and let it simmer for a further 20 minutes. Chicken will be cooked - internal temperature 75°C/167°F or slightly higher.
- Creamy sauce: Remove chicken to a plate. Add cream and stir. Once it comes up to a simmer, taste sauce (I know, big ask!), and add more salt if desired..
- Serve! Return chicken into the sauce then remove from the stove. Sprinkle with parsley and serve! Traditionally served over mashed potato or rice. Also ideal with short pasta like penne, ziti or macaroni.
Nutrition Facts : Calories 792 kcal, Carbohydrate 22 g, Protein 43 g, Fat 57 g, SaturatedFat 25 g, TransFat 1 g, Cholesterol 284 mg, Sodium 1185 mg, Fiber 2 g, Sugar 7 g, UnsaturatedFat 27 g, ServingSize 1 serving
CHICKEN FRICASSEE
This chicken fricassee dish is one of our all-time favorites. When you have guests over, just double the recipe.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a resealable plastic bag, combine 2-1/4 teaspoons flour, salt, pepper and thyme. Add chicken and shake to coat. In a small skillet, brown chicken in butter. Remove chicken and set aside. In same skillet, saute the mushrooms, onion and celery until crisp-tender. Return chicken to the pan. Add water and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until chicken juices run clear, turning occasionally., Place remaining flour mixture in a bowl; stir in milk until smooth. Stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf. Sprinkle with parsley.
Nutrition Facts :
EASY OVEN CHICKEN FRICASSEE
My family loves this. It is so easy to make, even my non-cooking sister can make it! The chicken turns out with an interesting crispy-creamy texture. This dish goes perfect with hot rolls, roasted potatoes and green beans. Very comforting on a frosty day!
Provided by JenSmith
Categories Chicken Breast
Time 1h33m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Wash the chicken breasts under cold running water. Pat dry with papper towels. Cut into pieces if desired.
- Combine the flour, paprika, salt, pepper, thyme and garlic powder in a shallow bowl or dish, such as a pie pan. Coat the chicken with the flour mixture, making sure that it is coated on all sides.
- Spray a shallow baking dish with vegetable oil spray (PAM). Place the chicken in the baking dish and sprinkle with the minced onion.
- Mix the two cream soups together in a separate bowl and then spread over the chicken. Sprinkle parsley flakes on top.
- Bake, uncovered, in a 400°F oven for 25 minutes. Reduce oven heat to 325°F.
- Remove chicken and cover the dish with foil (or a lid). Bake at 325°F for 1 hour.
- Uncover the chicken and increase the oven temperature back to 400°F Cook 10 more minutes to crisp the chicken.
Nutrition Facts : Calories 333.6, Fat 8.9, SaturatedFat 2.2, Cholesterol 73.2, Sodium 1318.5, Carbohydrate 29.3, Fiber 1.4, Sugar 1.8, Protein 32.6
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
CHICKEN FRICASSEE
a creamy tasty version of a classic recipe
Provided by magicman56
Time 40m
Yield Serves 4
Number Of Ingredients 0
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.
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
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