Browned Chicken Fricassee With Mushroom Sauce Recipes

CHICKEN FRICASSEE

Chicken Fricassee image

Chicken Fricassée is a classic French recipe made with browned chicken thighs cooked in a decadent white wine mushroom sauce flavored with shallots, herbs and cream. A delicious, comforting dish this is perfect for weeknights or cozy weekends at home.

Provided by Trish - Mom On Timeout

Number Of Ingredients 14

Ingredients

2 tablespoons salted butter
1 tablespoon extra virgin olive oil
4 chicken thighs (bone-in, skin on)
salt and pepper (to taste)
8 ounces white mushrooms (sliced)
2 shallots (minced)
3 sprigs thyme (or ½ teaspoon dried thyme)
½ cup parsley (roughly chopped)
1 tablespoon lemon juice
10 ½ ounces cream of mushroom soup (10.5 ounce can )
½ cup chicken stock
½ cup white wine
½ cup heavy cream
fresh parsley (optional garnish)

Steps:

Place the butter and extra virgin olive oil in a large skillet and heat over medium-low heat until butter has melted.
Season chicken thighs with salt and pepper and add the chicken, skin side down, and cook for 3-4 minutes on each side until well browned. The chicken will not be cooked through yet. It will finish cooking later.
Remove the chicken from the skillet to a plate and cover with aluminum foil. Set aside.
In the hot skillet, add the mushrooms, shallots and thyme and saute until the mushrooms just begin to brown, about 2 to 3 minutes. (If the pan is dry, add an additional tablespoon of butter and tablespoon of extra virgin olive oil first.)
Add in the parsley and cook for another 30 seconds to 1 minute.
Stir in the lemon juice, mushroom soup, chicken stock and white wine until combined.
Carefully place the chicken thighs back into the skillet, skin side up in the sauce, and bring everything to a simmer over medium or medium-low heat.
Cover the pan and simmer on medium-low heat for 20 to 30 minutes or until the chicken reaches 165°F in the center. If you don't have a meat thermometer, you can remove a piece of chicken and cut into the middle. If there is no pink and the juices run clear, it is done cooking.
Take the skillet off the heat and stir in the heavy cream and serve hot with a fresh parsley garnish if desired. Serve with mashed potatoes, rice or even pasta.

Nutrition Facts : Calories 538 kcal, Carbohydrate 12 g, Protein 26 g, Fat 41 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 171 mg, Sodium 729 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 21 g, ServingSize 1 serving

BROWNED CHICKEN FRICASSEE WITH MUSHROOM SAUCE

Browned Chicken Fricassee With Mushroom Sauce image

Very tender and delicious, this chicken recipe comes from the Mississippi Valley chapter of the United States regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories Chicken

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 (4 lb) whole chickens, cut into serving portions
1 1/2 quarts water
1 slice onion
2 carrots, peeled and sliced
1 stalk celery, sliced
salt and pepper
1/4 cup flour
butter
2 tablespoons butter or 2 tablespoons chicken fat
2 tablespoons flour
2 cups chicken stock
1 (10 1/4 ounce) can cream of mushroom soup
salt and pepper, to taste

Steps:

Place chicken in a large pot; add vegetables, seasonings and water, bring to a boil and simmer until tender (about two hours).
Remove meat and drain very well; reserve stock.
Roll pieces of chicken in flour to which salt and pepper have been added.
Saute in butter until golden.
Arrange chicken on a serving platter and pour hot mushroom sauce over the top.
For the mushroom sauce: heat the fat in the pan in which chicken was browned.
Add flour and blend.
Add chicken stock gradually, stirring constantly and cook until thickened.
Add soup and adjust seasoning.

Nutrition Facts : Calories 846.8, Fat 58.1, SaturatedFat 18.3, Cholesterol 232.8, Sodium 917.2, Carbohydrate 21.6, Fiber 1.4, Sugar 4.7, Protein 56.1

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