Moms Chicken Fricassee Recipes

CHICKEN FRICASSEE

Steps:

• Remove excess fat and dry the chicken thighs and drumsticks with a paper towel, then season with salt and pepper.
• Heat the butter and olive oil together in a deep skillet over medium heat, then cook the chicken thighs skin side down in the pan for 3-4 minutes without moving them. Flip them over and cook the other side for 3-4 more minutes or until they start to crisp up as well.
• Remove the thighs from the pan and set them aside, then repeat the cooking process with the drumsticks. The chicken will not be cooked through at this stage, you just want to get some nice color on the skin.
• Add the celery, carrots and onion to the skillet. Stir and cook for 5-6 minutes or until the veggies begin to soften.
• Add the mushrooms, garlic, bay leaves and thyme. Stir and cook until the mushrooms start to caramelize, about 5 more minutes.
• Add the flour and constantly stir as it starts to brown.
• Pour in the chicken broth and white wine (if using), then bring the heat up to high and let the sauce come to a boil before reducing the heat and adding the chicken thighs and drumsticks back to the pan.
• Cover the pan with a lid and let it simmer on low-medium heat for 45 minutes.
• Open the lid, remove the chicken, pour in the heavy cream, and stir to combine, then let it simmer for 10 minutes and add salt and pepper to taste.
• Add the chicken back to the pan, then serve garnished with freshly chopped parsley or fresh thyme.

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.

CHICKEN FRICASSEE

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.

MOMS CHICKEN FRICASSEE

Steps:

• 1. Season your flour with salt and pepper
• 2. Heat the oil in a chicken fryer
• 3. Toss the c chicken pieces in the seasoned flour
• 4. Brown in the hot oil
• 5. Discard the excess oil
• 6. Add your chicken pieces and enough water to almost cover and several bay leaves
• 7. Once the water comes to a boil reduce the heat to simmer and then cook on that until the chicken is fork tender If you use chicken pieces on the bone in chicken more easily come off the bone