CHICKEN FRICASSEE RECIPE
With creamy white wine sauce and a medley of chicken, carrots, mushrooms and pearl onions, this chicken fricassee recipe is certain to become a favorite.
Provided by Rachel Gurk
Categories Chicken
Time 1h20m
Number Of Ingredients 15
Steps:
- Preheat oven to 400ºF.
- Heat oil in a large, ovenproof skillet over medium high heat. Season chicken with ½ teaspoon salt and pepper and add to hot oil. Brown for 7-8 minutes on each side and then remove to a plate.
- Discard extra oil/fat in pan, leaving about 1 tablespoon.
- Add onions, carrots, mushrooms, and remaining ½ teaspoon salt, and cook, stirring, until mushrooms are golden brown.
- Add garlic and continue to cook 1 minute or until fragrant. Add butter and stir to melt. Add flour and cook for 2 to 3 minutes or until flour is absorbed and smells slightly nutty. Stir in wine and cook for 2 to 3 minutes or until slightly reduced, scraping all the brown bits off the bottom of the pan. Stir in chicken broth and lemon juice.
- Nestle chicken into pan juices and place in oven. Bake uncovered for 20 to 25 minutes or until chicken is 165ºF when checked with an instant read thermometer.
- Remove chicken to a clean plate and cover with foil. Place pan over medium heat and simmer until thickened slightly, about 15 minutes.
- Reduce heat to low and stir in heavy cream and dill. Taste and season with salt and pepper as needed. Return chicken to pan and serve with rice, potatoes, or pasta.
Nutrition Facts : Calories 506 kcal, Carbohydrate 11 g, Protein 32 g, Fat 35 g, SaturatedFat 13 g, Cholesterol 148 mg, Sodium 540 mg, Fiber 2 g, Sugar 4 g, TransFat 1 g, UnsaturatedFat 20 g, ServingSize 1 serving
BAKED CHICKEN FRICASSEE
Make and share this Baked Chicken Fricassee recipe from Food.com.
Provided by mailbelle
Categories Chicken
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Position a rack at the center of the oven and preheat to 375°.
- Pat the chicken dry using paper towels.
- In a plastic food storage bag, combine the flour, cornstarch, paprika, marjoram, onion salt, and pepper.
- One by one, place the chicken pieces into the bag; seal and shake to coat.
- Place the chicken into a shallow baking pan in a single layer and scatter the scallions, parsley, and garlic on top.
- In a large bowl, blend the soup and milk and pour over the chicken. Bake until browned, about 40 minutes.
- Cover and reduce the oven temperature to 350°. Bake until the chicken is fork tender and cooked through, about 20 minutes.
Nutrition Facts : Calories 627.6, Fat 36.3, SaturatedFat 10.1, Cholesterol 155.2, Sodium 631.4, Carbohydrate 30.4, Fiber 2.6, Sugar 2, Protein 43.1
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.
EASY OVEN CHICKEN FRICASSEE
My family loves this. It is so easy to make, even my non-cooking sister can make it! The chicken turns out with an interesting crispy-creamy texture. This dish goes perfect with hot rolls, roasted potatoes and green beans. Very comforting on a frosty day!
Provided by JenSmith
Categories Chicken Breast
Time 1h33m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Wash the chicken breasts under cold running water. Pat dry with papper towels. Cut into pieces if desired.
- Combine the flour, paprika, salt, pepper, thyme and garlic powder in a shallow bowl or dish, such as a pie pan. Coat the chicken with the flour mixture, making sure that it is coated on all sides.
- Spray a shallow baking dish with vegetable oil spray (PAM). Place the chicken in the baking dish and sprinkle with the minced onion.
- Mix the two cream soups together in a separate bowl and then spread over the chicken. Sprinkle parsley flakes on top.
- Bake, uncovered, in a 400°F oven for 25 minutes. Reduce oven heat to 325°F.
- Remove chicken and cover the dish with foil (or a lid). Bake at 325°F for 1 hour.
- Uncover the chicken and increase the oven temperature back to 400°F Cook 10 more minutes to crisp the chicken.
Nutrition Facts : Calories 333.6, Fat 8.9, SaturatedFat 2.2, Cholesterol 73.2, Sodium 1318.5, Carbohydrate 29.3, Fiber 1.4, Sugar 1.8, Protein 32.6
DELICIOUS CHICKEN FRICASSEE
This chicken fricassee recipe has wine and sour cream and mushrooms. I suggest serving this over wild rice. Yummy!
Provided by XAnnette
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Brown chicken over high heat in a deep saute pan or dutch oven coated with nonstick spray.
- Remove chicken to a platter.
- Add onion, mushrooms, and garlic to same pan and cook for at least 3 minutes, or until vegis are soft.
- If you are using wine, add it now and cook over high heat 1 minute.
- Add 3 cups of broth, and bring to a boil.
- Reduce the heat to a simmer.
- Combine the cornstarch with the remaining cup of broth mixing thoroughly.
- Add to pan and stir until broth thickens slightly.
- Return chicken to pan and cook until chicken is cooked through, about 15 minutes.
- Removed from heat and add the spices and sour cream.
- Sprinkle with parsley.
CHICKEN FRICASEE
I'm the mother of four boys who are definitely carnivores! I usually like to make a lot of easy prep slow simmer meals. Like stews, sauces, pot roasts etc. These things work for me cause the prep is quick and cook time is usually a no brainer...check every now and then.....and tada...dinner!!!!
Provided by Cindy
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h20m
Yield 10
Number Of Ingredients 8
Steps:
- Heat oil in a large pot or Dutch oven, over medium-high heat. Briefly brown chicken pieces in batches. When all of the pieces have been browned, return them all to the pot and cover with a layer of sliced onions, and then potatoes. Season with pepper and sprinkle with parsley. Pour the chicken broth over all.
- Cover and simmer on low heat for 45 minutes, pushing potatoes down into the liquid occasionally. When potatoes are tender but not mushy, add frozen peas and simmer for 5 more minutes.
Nutrition Facts : Calories 755.8 calories, Carbohydrate 33.4 g, Cholesterol 204.3 mg, Fat 42.6 g, Fiber 4.3 g, Protein 57.2 g, SaturatedFat 12 g, Sodium 366.8 mg, Sugar 2.2 g
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