CHICKEN FRICASSEE RECIPE
With creamy white wine sauce and a medley of chicken, carrots, mushrooms and pearl onions, this chicken fricassee recipe is certain to become a favorite.
Provided by Rachel Gurk
Categories Chicken
Time 1h20m
Number Of Ingredients 15
Steps:
- Preheat oven to 400ºF.
- Heat oil in a large, ovenproof skillet over medium high heat. Season chicken with ½ teaspoon salt and pepper and add to hot oil. Brown for 7-8 minutes on each side and then remove to a plate.
- Discard extra oil/fat in pan, leaving about 1 tablespoon.
- Add onions, carrots, mushrooms, and remaining ½ teaspoon salt, and cook, stirring, until mushrooms are golden brown.
- Add garlic and continue to cook 1 minute or until fragrant. Add butter and stir to melt. Add flour and cook for 2 to 3 minutes or until flour is absorbed and smells slightly nutty. Stir in wine and cook for 2 to 3 minutes or until slightly reduced, scraping all the brown bits off the bottom of the pan. Stir in chicken broth and lemon juice.
- Nestle chicken into pan juices and place in oven. Bake uncovered for 20 to 25 minutes or until chicken is 165ºF when checked with an instant read thermometer.
- Remove chicken to a clean plate and cover with foil. Place pan over medium heat and simmer until thickened slightly, about 15 minutes.
- Reduce heat to low and stir in heavy cream and dill. Taste and season with salt and pepper as needed. Return chicken to pan and serve with rice, potatoes, or pasta.
Nutrition Facts : Calories 506 kcal, Carbohydrate 11 g, Protein 32 g, Fat 35 g, SaturatedFat 13 g, Cholesterol 148 mg, Sodium 540 mg, Fiber 2 g, Sugar 4 g, TransFat 1 g, UnsaturatedFat 20 g, ServingSize 1 serving
CHICKEN FRICASSEE
Chicken fricassee is a classic French dish that combines braised chicken and vegetables stewed in a rich white wine cream sauce.
Provided by lyuba
Categories Main Course
Time 1h10m
Number Of Ingredients 16
Steps:
- Prepare all your ingredients first.
- Break down the chicken and season it with some salt and pepper (save the wings and back bone to make homemade chicken stock). Click here for instructions and a video on how to break down a whole chicken.
- Chop the vegetables and set it aside. Measure remaining ingredients and set them aside as well.
- Preheat a large, 12-inch, skillet or a large Dutch oven over medium-high heat.
- Melt butter and sear chicken on both sides until golden brown. Take it out and set aside.
- Add onion, carrots, and celery to the pan and let them sear as well.
- Once you got some golden color on the vegetables, add mushrooms and cook until mushrooms are softened.
- Lower the heat to medium and sprinkle flour over the vegetables and stir to coat them evenly.
- Pour in white wine while slowly stirring and mixing the vegetables.
- Pour in chicken stock and add seasoning.
- Nestle chicken back into the pan, cover, and cook on low heat for about 30 minutes. Chicken should reach 165° internal temperature. Make sure to take the temperature of the thickest piece of chicken.
- Once chicken is done, pour in heavy whipping cream and gently mix it in. Bring everything to simmer and take off heat!
- Enjoy this dish with a side of fluffy rice!
Nutrition Facts : Calories 853 kcal, Carbohydrate 17 g, Protein 51 g, Fat 61 g, SaturatedFat 25 g, Cholesterol 261 mg, Sodium 321 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
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.
ROASTED CHICKEN BREASTS WITH CARROTS AND ONIONS
This easy weeknight roasted chicken breasts dish features the sweet flavors of roasted carrots, onions, and prunes. Peel carrots with a vegetable peeler; trim ends. Use a sharp knife to halve carrots lengthwise. Cut on the diagonal into 1/2-inch chunks.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 45m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Place chicken on a rimmed baking sheet. Arrange carrots, garlic, and onion around chicken; season chicken and vegetables generously with salt and pepper. Roast 10 minutes.
- Stir prunes into vegetables. Continue roasting until chicken is cooked through and vegetables are tender, 15 to 20 minutes more. Serve chicken and vegetables over couscous, if desired.
ROAST CHICKEN BREASTS WITH CARROTS
The secret to tender, juicy, delicious Roast Chicken Breasts with Carrots? Bake them with a mixture of Italian dressing and fresh lemon juice and use young whole carrots for extra flair. Try Roast Chicken Breasts with Carrots for dinner tonight.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Spread garlic onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with carrots and chicken.
- Mix dressing and lemon juice until blended; pour over chicken and carrots. Sprinkle with parsley, thyme and pepper.
- Bake 18 to 20 min. or until chicken is done (165°F), turning chicken and spooning pan juices over chicken and carrots after 10 min.
- Serve chicken and carrots topped with pan juices.
Nutrition Facts : Calories 220, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 25 g
CHICKEN AND CARROT FRICASSEE
originally from the victory garden cookbook. i have made a few changes. the combinations may seem a bit unusual, but the flavors meld nicely. i just made this again after a long hiatus, and was reminded how tasty (and relatively simple) it is.
Provided by graffeetee
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring 1/2 cup of water to a boil and add the mushrooms.
- Simmer until mushrooms are cooked through.
- Drain and set aside. You can use the mushroom liquid in place of part of the broth if you wish.
- Melt butter in a large saute pan.
- Add carrots and cook on medium heat for 5 minutes, stirring.
- Sprinkle flour over carrots.
- Cook for another 2 minutes, stirring.
- Stir in broth and bring to a simmer.
- Place chicken breasts on top of carrots and sprinkle with salt, pepper and tarragon.
- Cover and simmer for 10 minutes.
- Using a slotted spoon, remove chicken and carrots to a heated plate.
- Add vermouth to pan broth and boil to reduce slightly.
- Add cream and boil again until slightly thickened.
- Add lemon juice and additional salt and pepper, if desired.
- Return chicken and carrots to pan and stir in mushrooms.
- Stir to coat all with sauce and heat until chicken is cooked through and hot.
Nutrition Facts : Calories 385.9, Fat 22.1, SaturatedFat 12.9, Cholesterol 132.1, Sodium 490.2, Carbohydrate 14.5, Fiber 2.8, Sugar 4.7, Protein 32.9
CHICKEN FRICASSEE WITH VERMOUTH
This is an elegant, velvety take on a traditional skillet-supper, perfect with a mound of fluffy white rice. Cooking this fricassee with the aperitif known as dry vermouth instead of the more traditional white wine results in a slightly sweeter and more aromatic sauce than you would ordinarily get. (White vermouth is composed of, among other things, white wine plus a bit of sugar, herbs and plants and, at times, the bark of trees.) But white wine will work as well.
Provided by Craig Claiborne And Pierre Franey
Categories dinner, times classics, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 501, UnsaturatedFat 18 grams, Carbohydrate 11 grams, Fat 35 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 14 grams, Sodium 647 milligrams, Sugar 3 grams, TransFat 0 grams
CHICKEN FRICASSéE WITH CARROTS, MUSTARD GREENS AND AVGOLEMONO SAUCE
Categories Chicken Mustard Bake Marinate Lemon Fall Mustard Greens Bon Appétit
Yield Serves 6
Number Of Ingredients 21
Steps:
- Make chicken:
- Mix 1/4 cup lemon juice, 2 tablespoons parsley, lemon peel and minced garlic in large glass baking dish. Whisk in 6 tablespoons oil. Season to taste with salt and pepper. Add chicken. Turn to coat. Cover and refrigerate chicken overnight, turning once.
- Preheat oven to 400°F. Remove chicken from marinade. Pat chicken dry with paper towels. Sprinkle with salt and pepper. Heat 1 tablespoon oil in heavy large ovenproof pot over medium-high heat. Working in batches, cook chicken until brown on all sides, about 10 minutes. Transfer chicken to large bowl.
- Add carrots, sliced garlic and oregano to pot. Sauté over medium-high heat until garlic is tender, about 2 minutes. Add wine and remaining 1/4 cup lemon juice. Bring to boil, scraping up browned bits from bottom. Simmer until liquid is reduced by half, about 5 minutes. Add chicken stock. Return chicken to pot. Place pot in oven. Bake uncovered until chicken is cooked through, turning chicken occasionally, about 35 minutes.
- Using slotted spoon, transfer chicken, carrots and sliced garlic to large bowl. Tent with foil to keep warm.
- Boil cooking liquid over medium-high heat until reduced to 3 cups, about 10 minutes. Remove from heat. Pour 1 cup reduced cooking liquid into small bowl. Set aside.
- Return cooking liquid remaining in pot to simmer. Add mustard greens. Cook until greens are tender, about 2 minutes. Stir in green onions, dill, Dijon mustard and remaining 1 tablespoon parsley. Cover and keep warm.
- Make avgolemono sauce:
- Whisk lemon juice and cornstarch in another small bowl to blend. Whisk egg yolks in medium bowl to blend. Using electric mixer, beat egg whites and pinch of salt in medium stainless steel bowl until soft peaks form. Fold in egg yolks, then lemon juice mixture. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk until mixture thickens, about 3 minutes. Gradually add reserved 1 cup cooking liquid, whisking constantly, until mixture thickens, about 3 minutes (do not boil). Add sauce to mustard greens; stir to combine. Season to taste with salt and pepper.
- Pour sauce and mustard greens over chicken and serve.
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