CHICKEN FRICASSEE
A yummy Cajun dish. Chicken, sausage, onion and celery with a seasoning including cayenne pepper and garlic. And of course, what Cajun dish would be complete without the roux?!
Provided by Laura Poche
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 2h40m
Yield 12
Number Of Ingredients 13
Steps:
- Saute chicken and sausage in a large skillet for 4 to 5 minutes. Remove meat from skillet, add green onions and onion and saute until soft. Set aside.
- To Make Roux: In a small saucepan stir together oil and flour over low heat; cook until color is caramel and mixture is reduced to 1 cup of roux. Set aside.
- Put water in a large pot. Add the chicken, sausage, onion mixture, celery, seasoning, cayenne pepper, salt, ground black pepper and garlic. Bring all to a boil and cook for 20 minutes. Add 1/2 cup roux and stir together; the mixture should have the consistency of chowder. If necessary, add the remaining 1/2 cup roux.
- Reduce heat to medium low and simmer uncovered for 2 hours, stirring occasionally. Serve hot over rice, if desired.
Nutrition Facts : Calories 336.5 calories, Carbohydrate 10.8 g, Cholesterol 56.7 mg, Fat 24.8 g, Fiber 1.1 g, Protein 17.3 g, SaturatedFat 4.1 g, Sodium 687 mg, Sugar 0.9 g
SECRET RECIPE CHICKEN FRICASSEE
This was my Grandma's secret family recipe from her French ancestors. I have never seen a recipe like this on any site. It's a rich creamy sauce over chicken...great with mashed potatoes. A great dish for Easter or Christmas.
Provided by jodilmayer
Categories World Cuisine Recipes European French
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Mix flour and margarine together in a saucepan over medium heat, stirring until the flour and margarine form a paste.
- Whisk cream into flour mixture about 1/2 cup at a time until smoothly combined; whisk in chicken broth and parsley. Bring sauce to a simmer, whisking constantly until thickened.
- Whisk egg yolks and lemon juice together in a bowl.
- Whisk egg yolk mixture slowly into cream mixture, about 1 tablespoon at a time, until the sauce barely comes to a simmer and coats the back of a spoon. Do not boil.
- If thicker sauce is desired, whisk cornstarch and 1/4 cup of sauce in a small bowl; stir cornstarch mixture back into sauce until thickened, about 2 minutes.
- Stir chicken breast pieces into sauce until chicken is heated through.
Nutrition Facts : Calories 693.4 calories, Carbohydrate 12.6 g, Cholesterol 414.6 mg, Fat 61.7 g, Fiber 0.4 g, Protein 23.3 g, SaturatedFat 31.4 g, Sodium 702.8 mg, Sugar 1.3 g
CHICKEN FRICASSéE WITH BLACK-EYED PEAS AND SPINACH
Categories Bean Chicken Dairy Leafy Green Mushroom Mustard High Fiber Winter Gourmet
Yield Serves 4
Number Of Ingredients 13
Steps:
- Quick-soak black-eyed peas.
- Chop onion and mince garlic. Cut mushrooms into 1/4-inch-thick slices.
- In a 4-quart heavy kettle cook onion and garlic in 1 tablespoon oil over moderate heat, stirring occasionally, until onion is softened. Add mushrooms and thyme and cook, stirring, until mushrooms are tender and liquid from mushrooms is evaporated. Stir in Sherry and simmer 1 minute. Transfer mixture to a bowl.
- Pat chicken dry and cut crosswise into 1/2-inch-thick slices. Season chicken with salt and pepper. In kettle heat remaining tablespoon oil over moderately high heat until hot but not smoking and cook chicken, stirring, until browned. Add flour, stirring to coat chicken evenly. Add broth and bring to a boil, stirring. Stir in mushroom mixture and peas and simmer, covered, 20 minutes, or until peas are tender.
- While mixture is simmering, discard coarse stems from spinach and cut leaves crosswise into 1/4-inch-wide strips.
- Stir spinach, cream, mustard, and salt and pepper to taste into fricassee and simmer, stirring, 2 minutes.
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