Country Chicken Fricassee Recipes

CHICKEN FRICASSEE

Steps:

• In a large Dutch oven, heat the oil. Brown the chicken and set aside.
• Preheat oven to 375 degrees F.
• In the same pan add more oil, if necessary, and add the peppers, onions, and garlic. Cook until the vegetables start to soften and caramelize, about 5 minutes. Add the ground cumin, coriander, and cayenne. Cook for another 5 minutes. Remove the pepper mixture and puree until smooth in a food processor and set aside.
• In the same pan, add the chicken back in, along with the malanga, green plantain, and calabaza. Pour in the chicken stock and the pureed pepper mixture (sofrito). Cover and cook in the oven until the chicken is falling off the bone and the vegetables are tender, about 1 hour.
• Serve garnished with chopped cilantro.

COUNTRY CAPTAIN CHICKEN FRICASSEE

Steps:

• Preheat the oven to 375 degrees F.
• Heat a skillet over medium-high heat and add the almonds and toast swirling the pan until golden. Remove almonds and set aside, reserve skillet.
• Season the chicken all over with salt and pepper. Dredge the chicken in flour and shake off any excess. Heat the oil and butter in the skillet over medium high heat. Cook the chicken on both sides until golden brown, about 8 minutes. Transfer to a dish and set aside.
• Add the onion, bell pepper, garlic, curry powder, thyme, and cayenne to the pan. Stir to loosen up the brown bits on the bottom of the pan. Cook until the vegetables are tender, about 5 minutes. Stir in the tomatoes and nestle the chicken pieces in the sauce, bring the sauce up to a simmer and then transfer to the oven and cook until the chicken is cooked through and tender, 20 to 25 minutes.
• Remove skillet from the oven and transfer chicken to a serving dish. Spoon any oil off the surface of the sauce and discard. Bring the sauce to a simmer over medium heat, add the currants and simmer to thicken slightly. Season with salt and pepper, to taste. Spoon the sauce over the chicken and scatter the toasted almonds on top. Serve with a dollop of cool yogurt and herb sauce.
• In a bowl combine the first 4 ingredients, season with salt and pepper, to taste.

COUNTRY CHICKEN FRICASSEE

Steps:

• Heat 2 tbsp of olive oil in a large cast iron skillet and brown the chicken thighs well on all sides. Sprinkle with salt and pepper as you turn them so all sides have some. Cook on medium-high.
• Once browned remove thighs from pan and add the extra tbsp of olive oil and diced onion. Lower the heat to medium and stir frequently till the onion is barely starting to brown.
• When the onion is ready return the chicken back to the pan and add the chicken stock. Simmer for about 20-25 minutes.
• Poke the chicken with a fork and if the juices run clear and is tender transfer the chicken to large plate.
• In a small mixing bowl whisk together the milk, flour and tarragon. Turn up the heat for the skillet and whisk the flour mixture into the chicken stock.
• Add the peas and and bring to a rapid simmer for 3-5 minutes.
• Once the sauce is thick and the peas are heated through pour the sauce over the chicken thighs and serve immediately.

CHICKEN FRICASSEE (FRICASSEE DE POULET A L'ANCIENNE)

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.