CHICKEN THIGH FRICASSEE
Steps:
- Heat the olive oil and butter in a large Dutch oven over high heat. Add the chicken a few pieces at a time and brown on all sides. As they brown, sprinkle with salt and pepper and transfer to a platter.
- Add the onions to the pot and cook over medium heat to soften. Add the celery and garlic and cook until they turn a rich brown, about 5 minutes. Add the tomatoes and cook, stirring, for 3 more minutes. Deglaze with vermouth, then add the chicken broth and thyme. Return the chicken to the pot and bring to a simmer. Lower the heat, then cover and simmer for 45 minutes. Add the roasted peppers and pasilla, then cover and cook until the chicken is fork-tender and the thigh bones are loose, an additional 30 minutes.
CHICKEN WINGS FRICASSEE
These old-fashioned sautéed chicken wings with flavorful gravy are equally impressive and inexpensive. They usually draw compliments-and second helpings.-Sundra Lewis, Bogalusa, Louisiana
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cut chicken wings into three sections; discard wing tips. In a shallow bowl, combine flour, seasoned salt and 1/2 teaspoon pepper. Add wings; toss to coat evenly. In a large skillet, brown wings on all sides in oil. Add onions and garlic; cook until tender. Stir in water, salt and remaining pepper; mix well. Bring to a boil; reduce heat. Simmer, uncovered, for 30-35 minutes or until chicken juices run clear. Serve over rice.
Nutrition Facts : Calories 477 calories, Fat 32g fat (7g saturated fat), Cholesterol 92mg cholesterol, Sodium 1062mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 31g protein.
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 :
FRICASSEED CHICKEN WITH ACACIA HONEY
Provided by Pierre Franey
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Sprinkle chicken pieces with salt and pepper.
- Heat oil and butter in a heavy skillet large enough to hold chicken pieces in one layer. Add chicken skin-side down and cook until golden brown, about 10 minutes. Do not cover.
- Drain off fat and add shallots and onions. Stir and cook over medium heat for about 5 minutes until onions are light brown. Add bay leaves and thyme. Stir, add wine, cream, chicken broth, lemon juice and honey. Bring to a boil, stir and scrape the bottom of skillet.
- Cover and simmer for about 15 minutes or until chicken is done. Remove cover and cook for 5 more minutes to reduce the sauce.
- Remove bay leaves and thyme sprigs before serving. Serve hot.
Nutrition Facts : @context http, Calories 796, UnsaturatedFat 34 grams, Carbohydrate 15 grams, Fat 56 grams, Fiber 2 grams, Protein 52 grams, SaturatedFat 18 grams, Sodium 1280 milligrams, Sugar 8 grams, TransFat 0 grams
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