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.
FRICASSEE OF CHICKEN A LA BERRICHONNE
This is a recipe from "New Concise Larousse Gastronomique", very useful book if you are into cooking. In France, the term denoted various kinds of ragout of chicken meat, fish or vegetables in white or brown stock. Nowadays, the meat is cut into pieces, an aromatic garnish is added and it is then sautéed over a low heat, without browning. The meat is then coated with flour, some white stock is added and the meat is cooked in the thickened liquid. A fricassee is usually cooked with cream and garnished with small glazed onions and lightly cooked mushrooms. I cooked this today and I liked it, so I decided to share it with Zaar. I am writing this part after I have tried the meal: This is original recipe I have submitted, but, replace vinegar with lemon juice, it is much better. Otherwise it is really, really good!!
Provided by nitko
Categories One Dish Meal
Time 1h20m
Yield 5 portions, 5 serving(s)
Number Of Ingredients 15
Steps:
- Cut the chicken into 2 inches pieces. Brown carrots cut into 1 cm large pieces on butter In a pan.
- Drain them and than brown chicken in same butter. Add 1 cup chicken stock, the carrots a "bouquet garni" (thyme, sage, cloves, bay leaf), some salt and pepper. Bring to the boil, reduce the heat, cover the pan and cook gently for 45 minutes.
- Remove the chicken pieces and keep them hot.
- Mix 2 egg yolks with a pinch of caster (superfine) sugar and 200 g double (heavy) cream, 1 tablespoon white wine vinegar, and a few drops of a chicken stock.
- Pour into the pan and mix with the pan juices. Heat it without boiling (not over 74°C) so that sauce thickens a little.
- Serve the chicken coated with the sauce and sprinkled with chopped parsley.
Nutrition Facts : Calories 468.9, Fat 38.2, SaturatedFat 18.3, Cholesterol 220.8, Sodium 594.7, Carbohydrate 10.4, Fiber 2.7, Sugar 4.3, Protein 21.3
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 :
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CHICKEN FRICASSEE - NATASHASKITCHEN.COM
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5/5 (109)Total Time 1 hr 10 minsCategory MediumCalories 538 per serving
- Preheat oven to 350 F. Pat dry chicken with a paper towel and season with salt and pepper. Place a large deep pan over medium/high heat with 1 Tbsp olive oil. Brown chicken approximately 4 minutes per side until golden on each side but not cooked through. Remove to a plate and set aside until needed. Discard excess fat leaving 1 Tbsp in the pan.
- Add 1 Tbsp butter to the pan and saute chopped onions and carrots over low heat for 7-10 minutes. Add minced garlic and fresh thyme leaves and cook briefly for 30 seconds. Add 2 Tbsp flour and cook while stirring until flour is completely absorbed by the fat and mixture smells nutty. Add 1/2 cup white wine and simmer until slightly reduced. Pour in 1 1/2 cups chicken stock.
- Return chicken to the pan together with the juices and bake uncovered at 350˚F for 45 minutes.
- Take the chicken out of the oven and add 1/2 cup heavy cream, stir until combined. Taste and season with salt if needed.
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