Passover Chicken Fricassee Recipes

CHICKEN FRICASSEE

Steps:

• Rinse the chickens and pat them dry with paper towels. Cut the chickens into serving pieces. To make a quick broth, if desired, place the chicken backs, necks, and wing tips into a small pot and cover with water. Bring to a boil, reduce the heat to low, and simmer until needed.
• Place the other chicken pieces in a large bowl and squeeze the limes over them, coating each piece with juice. (Leave the lime rinds in the bowl.) Sprinkle on the salt and black pepper, add the onions, tomatoes, garlic, thyme, and Scotch bonnet peppers, and mix well. Set aside to marinate for at least 15 minutes and up to an hour.
• In a large skillet, heat half of the oil over high heat until it is very hot. Fry half the pieces of chicken until golden on both sides, about 5 minutes per side. Remove the pieces from the pan and set aside on a large plate. Wipe out the old oil and add the remaining oil. Repeat the frying process with the rest of the chicken pieces. Remove the chicken from the pan and pour out the oil. Discard the lime rinds from the tomato mixture. Return the pan to medium-high heat, add all the chicken pieces and tomato mixture, and cook, stirring for 3 minutes. Blend in the water or chicken stock. Reduce the heat to medium-low, cover, and simmer until the chicken is tender, 40 to 45 minutes. Remove the whole Scotch bonnet pepper. Serve the chicken with the sauce spooned over it.

PASSOVER CHICKEN FRICASSEE

Steps:

• Place the chicken in a bowl and toss with the garlic, salt and pepper.
• Let marinate for 15 minutes while you make the sauce.
• Heat the oil in a large, heavy saucepan.
• Add the onion and pepper and cook until soft but not brown- about 3 minutes.
• Add the garlic, paprika and hot pepper flakes and cook for 1 minute.
• Add the tomato paste and fry for 30 seconds.
• Add the chopped peeled tomatoes with their juice to the pan with the tomato sauce and 2 tablespoons parsley.
• Simmer the sauce until thick and richly flavoured- 10 to 15 minutes- stirring often.
• Add sugar if too acidic.
• Blend or process the sauce if you don't like chunky sauce.
• Stir the chicken into the sauce and simmer until cooked, about 15 minutes.
• Add salt and pepper to taste.
• Serve garnished with remaining parsley.

CHICKEN FRICASSEE (FRICASSEE DE POULET A L'ANCIENNE)

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.