Abuelas Chicken Fricasse Recipes

ABUELA'S CHICKEN FRICASSE

Steps:

• 1. Remove skin from thighs and drumsticks of chicken and brown in a skillet or chicken fryer pan with a little olive oil on medium heat.
• 2. Once chicken is browned on both sides, remove from pan and set aside.
• 3. Add the strips of green bell pepper to the remaining oil in skillet and sauté until just tender. Add the chopped garlic to bell pepper in skillet and sauté until just fragrant.
• 4. Add the 2 cans of diced tomatoes to the bell pepper & garlic in pan, add the balsamic vinegar and the sugar. Stir to combine. On Medium high heat, bring to a low boil.
• 5. Once low boil occurs, lower heat to simmer and return chicken to skillet, add cubed cooked potatoes and cover. While chicken & potatoes are simmering, boil white rice according to package directions (if you choose to use instant rice) otherwise prepare regular long grain white rice ahead of time.
• 6. When rice is finished, serve chicken fricassee over a bed of rice and enjoy!

DELICIOUS CHICKEN FRICASSEE

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.

CHICKEN FRICASSEE

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.

CHICKEN FRICASSEE WITH VERMOUTH

Steps:

• Sprinkle the chicken with salt and pepper to taste.
• Heat the butter in a skillet and add the chicken pieces skin side down. Cook over moderate heat about one minute without browning.
• Scatter the onion over all and cook 30 seconds. Add the garlic and stir it around. Cook the chicken about four minutes, turning the pieces often in the butter.
• Sprinkle the flour over all, turning the pieces so that they are evenly coated. Add the vermouth, chicken broth, bay leaf and thyme. Cover and cook over moderate heat about 20 minutes.
• Meanwhile, bring two batches of water to the boil for the carrots and leeks. Drop the carrots into one batch, the leeks in the other. Let the carrots simmer about one minute and drain. Let the leeks simmer about four minutes.
• When the chicken has cooked for a total of 30 minutes (start to finish), add the carrots, leeks and cream. Let simmer about two minutes. Serve with rice.