CHICKEN, FENNEL, AND ARTICHOKE FRICASSEE
There's incredible flavor in this one-skillet dish. Fennel and redonion intensify the braising liquid, which becomes a pan sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a large ovenproof skillet over high heat until hot but not smoking. Brown chicken on all sides, 8 to 10 minutes. Transfer to a plate. Pour off all but 1 tablespoon fat. Reduce heat to medium-high. Brown fennel wedges, artichokes, and onion in skillet, stirring occasionally, 2 to 3 minutes.
- Return chicken to skillet. Add stock. Transfer to oven. Braise until cooked through, 18 to 20 minutes. Transfer chicken and vegetables to a platter. Reduce braising liquid over high heat to about 1/3 cup. Stir in vinegar. Pour sauce over chicken, and top with fennel fronds and parsley.
CREOLE CHICKEN FRICASSEE
The base of this chicken stew gets its flavor from ingredients familiar in Creole country: bell peppers, onions, tomatoes, and bay leaf. Classic French fricassee is made with cream.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h10m
Number Of Ingredients 13
Steps:
- Sprinkle chicken pieces with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a Dutch oven, heat oil over medium heat. When it's hot, add chicken pieces, and brown well, turning them occasionally, about 15 minutes (if necessary, cook chicken in two batches to avoid crowding the pan). Transfer to a plate.
- Drain most of the fat from the pan. Add onions, half the bell peppers, 1 tablespoon parsley, bay leaves, thyme, and oregano. Cook until onions are translucent, about 5 minutes. Add wine, and scrape up browned bits from the bottom of the pan with a wooden spoon.
- Stir in tomato sauce. Return chicken to the pan, along with any accumulated juices, and add parsnips, carrots, and remaining bell peppers. Add enough water to barely cover; bring to a boil. Reduce heat, partially cover the pan, and simmer until chicken is almost cooked through, about 15 minutes. Uncover pan, and continue simmering until chicken is done and the liquid thickens slightly, 10 to 15 minutes. Stir in remaining 2 tablespoons parsley, and serve.
CHICKEN FRICASSEE
Serve this rustic, Jamaican-style Chicken Fricassee with fluffy white rice and a light salad.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 12
Steps:
- Rinse the chickens and pat them dry with paper towels. Cut the chickens into serving pieces. To make a quick broth, if desired, place the chicken backs, necks, and wing tips into a small pot and cover with water. Bring to a boil, reduce the heat to low, and simmer until needed.
- Place the other chicken pieces in a large bowl and squeeze the limes over them, coating each piece with juice. (Leave the lime rinds in the bowl.) Sprinkle on the salt and black pepper, add the onions, tomatoes, garlic, thyme, and Scotch bonnet peppers, and mix well. Set aside to marinate for at least 15 minutes and up to an hour.
- In a large skillet, heat half of the oil over high heat until it is very hot. Fry half the pieces of chicken until golden on both sides, about 5 minutes per side. Remove the pieces from the pan and set aside on a large plate. Wipe out the old oil and add the remaining oil. Repeat the frying process with the rest of the chicken pieces. Remove the chicken from the pan and pour out the oil. Discard the lime rinds from the tomato mixture. Return the pan to medium-high heat, add all the chicken pieces and tomato mixture, and cook, stirring for 3 minutes. Blend in the water or chicken stock. Reduce the heat to medium-low, cover, and simmer until the chicken is tender, 40 to 45 minutes. Remove the whole Scotch bonnet pepper. Serve the chicken with the sauce spooned over it.
CHICKEN FRICASSEE
This chicken dish uses an unexpected combination of ingredients. With raisins, olives, bell peppers, and new potatoes, it's offers up a symphony of flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 17
Steps:
- In a Dutch-oven, heat oil over medium-high heat. Add chicken; cook until browned, 5 to 7 minutes.
- Add peppers, onion, 1 cup water, tomato sauce, wine, chicken stock, Sazon, cumin, garlic powder, and bay leaves; cook, uncovered, until chicken is opaque, about 20 minutes.
- Add potatoes, carrots, olives, and raisins; cook until potatoes are tender and chicken is cooked through, 20 to 25 minutes more. Serve immediately.
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 :
CROCK POT CHICKEN FRICASSEE
This recipe is incredibly easy and great over mashed potatoes or noodles for an old fashioned meal. You can also add some diced carrots to add a bit of color!
Provided by TishT
Categories Chicken Breast
Time 8h30m
Yield 4-5 serving(s)
Number Of Ingredients 17
Steps:
- Spray crock pot with non-stick cooking spray.
- Place chicken in crock pot.
- Mix remaining ingredients together and pour over chicken.
- Cover and cook on low 6-8 hours.
- One hour before serving, prepare chive dumplings: Mix dry ingredients and shortening.
- Add chives and milk, combine well.
- Drop by teaspoonful onto hot chicken and gravy.
- Cover and cook on high for 45-60 minutes.
- Serve with mashed potatoes and vegetables, or over hot, cooked noodles.
Nutrition Facts : Calories 416.9, Fat 11.8, SaturatedFat 3, Cholesterol 69.4, Sodium 1305.9, Carbohydrate 41.6, Fiber 1.9, Sugar 1.1, Protein 34.3
CHICKEN FRICASSEE MARTHA STWRT
Yield 6
Number Of Ingredients 1
Steps:
- http://www.marthastewart.com/925889/chicken-fricassee-fricassee-de-poulet-lancienne
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