CHICKEN FRICASSEE
This chicken dish uses an unexpected combination of ingredients. With raisins, olives, bell peppers, and new potatoes, it's offers up a symphony of flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 17
Steps:
- In a Dutch-oven, heat oil over medium-high heat. Add chicken; cook until browned, 5 to 7 minutes.
- Add peppers, onion, 1 cup water, tomato sauce, wine, chicken stock, Sazon, cumin, garlic powder, and bay leaves; cook, uncovered, until chicken is opaque, about 20 minutes.
- Add potatoes, carrots, olives, and raisins; cook until potatoes are tender and chicken is cooked through, 20 to 25 minutes more. Serve immediately.
CHICKEN FRICASSEE WITH LEMON, SAFFRON, AND GREEN OLIVES
Make and share this Chicken Fricassee With Lemon, Saffron, and Green Olives recipe from Food.com.
Provided by Brookelynne26
Categories Whole Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Season the chicken pieces with salt and pepper. In a large sauté pan, heat the oil over medium-high heat. Add the chicken and brown on all sides, turning with tongs, for about 10 minutes. Add the carrots, onion, celery, and garlic, and sauté until the vegetables are limp but not browned.
- Add the wine and bring to a boil. Add the chicken broth, tomatoes, olives, coriander seeds, and saffron, and return to a boil.
- Cover the pan with parchment paper and then with a lid. Reduce the heat to medium-low, and simmer for about 45 minutes, or until the chicken is tender.
- Transfer the chicken to a serving platter and keep warm. Increase the heat to medium-high, add the lemon juice, and scrape the bottom of the pan to loosen the browned vegetables. Add the cream and preserved-lemon slices and boil until the liquid is reduced by half or until slightly thickened.
- Strain, if desired (though the bits taste great), and season with salt and pepper to taste. Pour the sauce over the chicken and scatter the cilantro over the top. Serve immediately.
Nutrition Facts : Calories 863.1, Fat 67.6, SaturatedFat 22.5, Cholesterol 233.6, Sodium 534, Carbohydrate 15.6, Fiber 3.9, Sugar 6.3, Protein 46.5
CREOLE CHICKEN FRICASSEE
The base of this chicken stew gets its flavor from ingredients familiar in Creole country: bell peppers, onions, tomatoes, and bay leaf. Classic French fricassee is made with cream.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h10m
Number Of Ingredients 13
Steps:
- Sprinkle chicken pieces with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a Dutch oven, heat oil over medium heat. When it's hot, add chicken pieces, and brown well, turning them occasionally, about 15 minutes (if necessary, cook chicken in two batches to avoid crowding the pan). Transfer to a plate.
- Drain most of the fat from the pan. Add onions, half the bell peppers, 1 tablespoon parsley, bay leaves, thyme, and oregano. Cook until onions are translucent, about 5 minutes. Add wine, and scrape up browned bits from the bottom of the pan with a wooden spoon.
- Stir in tomato sauce. Return chicken to the pan, along with any accumulated juices, and add parsnips, carrots, and remaining bell peppers. Add enough water to barely cover; bring to a boil. Reduce heat, partially cover the pan, and simmer until chicken is almost cooked through, about 15 minutes. Uncover pan, and continue simmering until chicken is done and the liquid thickens slightly, 10 to 15 minutes. Stir in remaining 2 tablespoons parsley, and serve.
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