COUNTRY CAPTAIN CHICKEN FRICASSEE
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 375 degrees F.
- Heat a skillet over medium-high heat and add the almonds and toast swirling the pan until golden. Remove almonds and set aside, reserve skillet.
- Season the chicken all over with salt and pepper. Dredge the chicken in flour and shake off any excess. Heat the oil and butter in the skillet over medium high heat. Cook the chicken on both sides until golden brown, about 8 minutes. Transfer to a dish and set aside.
- Add the onion, bell pepper, garlic, curry powder, thyme, and cayenne to the pan. Stir to loosen up the brown bits on the bottom of the pan. Cook until the vegetables are tender, about 5 minutes. Stir in the tomatoes and nestle the chicken pieces in the sauce, bring the sauce up to a simmer and then transfer to the oven and cook until the chicken is cooked through and tender, 20 to 25 minutes.
- Remove skillet from the oven and transfer chicken to a serving dish. Spoon any oil off the surface of the sauce and discard. Bring the sauce to a simmer over medium heat, add the currants and simmer to thicken slightly. Season with salt and pepper, to taste. Spoon the sauce over the chicken and scatter the toasted almonds on top. Serve with a dollop of cool yogurt and herb sauce.
- In a bowl combine the first 4 ingredients, season with salt and pepper, to taste.
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.
SOUTHERN CHICKEN FRICASSEE
This is a recipe I remember my mother making, since I was a child. Now DH loves it as much as I do. Its comfort food at it's finest! Great on a cold night. I like to serve it with garlic-mashed potatoes, fresh green beans, and French bread to sop-up the gravy. Mmm.
Provided by LisaGay
Categories Stew
Time 2h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine seasonings and flour.
- Dredge chicken pieces in seasoned flour, shaking off any excess.
- In a heavy skillet or Dutch oven, brown chicken pieces in hot oil, over medium-high heat.
- This will probably have to be done in two batches.
- Return the chicken to skillet and add water.
- Bake in preheated 325°F oven, covered, for 1 hour.
- Uncover and bake for 20 minutes.
- Remove chicken to platter and tent with foil to keep warm.
- Skim fat off of drippings, if desired.
- Evenly sprinkle flour over drippings while whisking.
- When incorporated, whisk in milk and bouillon cube.
- Simmer over a low to medium fire, stirring often, until thickened.
- Serve the milk gravy over chicken and garlic-mashed potatoes.
CHICKEN FRICASSEE AND DUMPLINGS
This recipe was inspired by a recipe I found in a magazine, but I changed it quite a bit to reflect our tastes and memories of what the dish should be. It's a creamy chicken stew with fluffy light dumplings.
Provided by PanNan
Categories Stew
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Sprinkle the chicken parts with 3/4 tsp salt and 1/2 tsp pepper.
- Place the flour in a resealable bag with the flour and 1 tsp poultry seasoning; add about two pieces of chicken at a time and shake the bag to thoroughly coat the chicken, placing the coated chicken on a rack, repeating until all the pieces are coated with flour.
- Heat one half of the oil in a large deep chicken fryer skillet, and add the chicken parts; brown for a few minutes on each side until a nicely golden brown color (depending on the size of the skillet, it might take two batches), and set chicken aside.
- Add the rest of the oil to the skillet, heat, and add the onion, and carrot; saute until lightly browned and tender.
- Add the chicken broth, water, browned chicken, celery, the remaining salt, pepper and poultry seasoning; cover and simmer 30 minutes.
- Make the white sauce: Whisk 2 T flour in a saucepan with melted butter for about a minute, then add 1 cup milk, heating until thickened.
- Add the white sauce (or can of cream of chicken soup) and frozen peas.
- Make the dumplings, mixing all ingredients together and stirring until the dry ingredients are moistened.
- Drop heaping tablespoon portions of the dumplings into the simmering chicken/liquid.
- Cover and continue to simmer for 12 minutes, or until a toothpick inserted into the dumpling comes out clean.
- Serve while hot.
Nutrition Facts : Calories 1429.6, Fat 69.5, SaturatedFat 20.3, Cholesterol 336.8, Sodium 2012.5, Carbohydrate 82, Fiber 6.3, Sugar 8.6, Protein 112.6
CHICKEN FRICASSEE (FRICASSEE DE POULET A L'ANCIENNE)
Also see our step-by-step photo tutorial for making Chicken Fricassee. A fricassee is halfway between a saute and a stew. A true classic -- with as many variations as there are grandmothers in France -- it relies on humble ingredients and just a single pot. It's the original French comfort food: simmered chicken with hearty vegetables in a rich, silky sauce. And almost as satisfying as the dish itself is having our one-pot master recipe in your repertoire.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h15m
Number Of Ingredients 18
Steps:
- Brown ChickenSeason chicken on both sides with 1 tablespoon salt and 1/2 teaspoon pepper. Preheat a Dutch oven or other large heavy pot over medium-high heat. Add 2 tablespoons butter and the oil to pot. When butter melts and foam subsides, add half the chicken, skin side down, in a single layer; do not crowd pot. (If butter begins to blacken, lower heat.) Fry chicken, turning once, until golden brown on both sides, about 10 minutes total, and transfer to a plate. Repeat with remaining chicken.
- Saute MirepoixReduce heat to medium, and add mirepoix (onion, carrot, and celery) to pot, scraping up any browned bits with a wooden spoon. Saute mirepoix, stirring occasionally, until soft and golden brown in places, 8 to 10 minutes.
- Cook Mushrooms and FlourAdd mushrooms, and cook, stirring occasionally, until mushrooms darken, become glossy, and begin to release liquid, 4 to 5 minutes. Stir in flour, and cook until flour is absorbed by vegetables and is no longer visible, about 1 minute.
- Pour in Wine and BrothAdd wine to pot, and bring to a boil, stirring until liquid just thickens, about 45 seconds. Add broth, and stir.
- Simmer ChickenPlace chicken, skin side up, in a single layer on vegetables; pour juices that have accumulated on plate into pot. Tie parsley sprigs, thyme sprigs, and bay leaf together with kitchen twine; add to pot. Bring to a boil, then reduce to a simmer. Cover partially. Cook until internal temperature of thickest part of chicken registers 165 degrees, 25 to 30 minutes. Transfer chicken to a clean plate. Simmer liquid, uncovered, until reduced slightly, about 5 minutes. Discard herbs.
- Make and Add LiaisonTo make the liaison (sauce thickener), whisk together egg yolks and cream in a medium bowl. Whisking constantly, pour 1/2 cup cooking liquid, 1 tablespoon at a time, into liaison to temper it. Stir tempered liaison into pot.
- Finish with Tarragon, Lemon, and ButterReturn chicken to pot. Add tarragon, lemon juice, and the remaining butter. Bring to a simmer, stir gently to combine, and serve.
SOUTHERN FRIED CHICKEN
This recipe is originally from Alabama, and has been passed down for generations.
Provided by Cindy Garrick
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Season chicken pieces with salt, pepper, and paprika. Roll in flour.
- Add 1/2 to 3/4 inch oil to a large, heavy skillet. Heat to approximately 365 degrees F (185 degrees C). Place chicken pieces in hot oil. Cover, and fry until golden, turning once, 15 to 20 minutes. Drain on paper towels.
Nutrition Facts : Calories 491.3 calories, Carbohydrate 16.1 g, Cholesterol 97 mg, Fat 32 g, Fiber 0.7 g, Protein 32.8 g, SaturatedFat 6.7 g, Sodium 93.7 mg, Sugar 0.1 g
SOUTH AFRICAN CHICKEN
A few ingredients, but easy meal with fall-off-the-bone chicken. Requires overnight marinating. Comes from The Frantic Family Cookbook.
Provided by SaucyCook
Categories Chicken
Time 6h30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In large zipper-type bag, combine onions, garlic, lemon juice, salt and pepper.
- Add the chicken pieces and zip up the bag.
- Roll the chicken around in the bag to coat.
- Refrigerate over night to marinate.
- Remove chicken from the marinade and pour the marinade into the crockpot.
- In a skillet over medium-high heat, brown the chicken pieces in a little olive oil.
- Transfer chicken to crockpot, putting the dark meat pieces on the bottom, white meat on top.
- Cover with lid and cook on low-setting for 4-6 hours, or until chicken is thoroughly done.
- When chicken is done, remove from crockpot and reserve, keeping warm.
- Transfer the remaining cooking juices and onions into a skillet and cook for about 10 minutes, or until reduced by half.
- Serve the chicken with brown rice and spoon the reduced sauce over everything.
Nutrition Facts : Calories 389.5, Fat 25.6, SaturatedFat 7, Cholesterol 107, Sodium 103.6, Carbohydrate 13, Fiber 1.6, Sugar 5, Protein 26.4
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