CHICKEN AND ARTICHOKE FRICASSéE WITH MOREL MUSHROOMS
Crème fraîche is the secret ingredient that teases out the artichokes' sweet richness, and it brings this delicious spring braise together.
Provided by Molly Stevens
Categories Soup/Stew Milk/Cream Chicken Dairy Garlic Herb Mushroom Vegetable Sauté Dinner Artichoke Spring Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 4 to 6 servings
Number Of Ingredients 18
Steps:
- Fill large bowl with water. Squeeze juice from 1 lemon into water; add lemon halves. Tear outer leaves from 1 artichoke until only pale green leaves remain. Cut top 3/4 inch from top; trim end of stem. Cut in half lengthwise. Rub cut sides of artichoke with lemon half; transfer to bowl with lemon water. Repeat with remaining artichokes.
- Bring 6 cups water, 2 tablespoons flour, 2 teaspoons salt, and bay leaf to boil in large saucepan. Add artichoke halves and cook until just tender, about 5 minutes. Drain.
- Melt butter with oil in heavy large deep skillet over medium heat. Sprinkle chicken with salt and pepper. Dredge chicken in flour, shaking off excess. Cook chicken until golden brown, about 4 minutes per side. Transfer chicken to plate. Add mushrooms, carrots, and shallots to skillet. Sprinkle with salt and pepper. Sauté until vegetables begin to soften, about 4 minutes. Add 1 tablespoon thyme and garlic; sauté 1 minute. Add wine; bring to boil. Add broth and artichokes; bring to boil.
- Return chicken to skillet, reduce heat to medium low, cover, and simmer 20 minutes. Turn chicken, cover, and simmer until cooked through, about 15 minutes longer. Transfer chicken and vegetables to platter. Whisk crème fraîche into sauce in skillet; bring to boil. Season with salt and pepper. Pour sauce over chicken, sprinkle with remaining 1 tablespoon thyme, and serve.
BABY LAMB AND ARTICHOKE FRICASSEE
Provided by Molly O'Neill
Categories dinner, main course
Time 1h15m
Yield Four servings
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large skillet over medium-low heat. Add the garlic and cook until golden and fragrant, about 2 minutes. Remove and discard the garlic. Add the lamb to the skillet and saute until browned, about 5 minutes. Add the wine and simmer slowly until most of the liquid has evaporated, about 30 minutes.
- Add the artichokes and cook for 3 minutes. Add the hot broth, partially cover the pan and simmer slowly until the lamb and artichokes are tender, about 30 minutes. Stir in the parsley, salt and pepper.
- In a small bowl, whisk together the egg yolks and lemon juice. Gradually whisk in 1/4 cup of the hot cooking liquid. Stirring constantly, pour the egg mixture into the skillet. Remove from the heat and season with additional salt and pepper if needed. Divide among 4 plates and serve.
Nutrition Facts : @context http, Calories 713, UnsaturatedFat 26 grams, Carbohydrate 18 grams, Fat 46 grams, Fiber 6 grams, Protein 49 grams, SaturatedFat 16 grams, Sodium 1151 milligrams, Sugar 3 grams
LAMB STEW WITH BABY ARTICHOKES
Provided by Moira Hodgson
Categories dinner, main course
Time 2h
Yield 6 servings
Number Of Ingredients 16
Steps:
- Dredge the lamb lightly with flour. Heat the oil in a large heavy casserole and brown the lamb pieces a few at a time, on all sides, turning them with tongs. Remove the browned pieces to a bowl.
- Add the stock, garlic, tomatoes, tomato paste and white wine. Scrape up the cooking juices with a spoon, stir well, and return the lamb pieces to the casserole along with the thyme, salt and pepper. Cover and simmer over medium-low heat.
- After the meat has simmered for 30 minutes add the carrots. After 15 more minutes, add the onions. Cook the stew for one-and-a-half to two hours total, or until the meat is tender.
- Meanwhile, trim the tops (cutting off about two-thirds of an inch) and stalks from the artichokes. Remove tough outer leaves. Slice the artichokes vertically top to bottom in quarter-inch pieces. Place them in a large bowl filled with water and lemon juice to stop them from turning brown.
- Heat the olive oil in a large skillet. Saute the artichokes until brown and keep warm. Add the garlic to the skillet and cook just enough to change color. Sprinkle over the top of the artichokes. Just before serving the stew, sprinkle the artichokes over the top.
Nutrition Facts : @context http, Calories 871, UnsaturatedFat 33 grams, Carbohydrate 34 grams, Fat 59 grams, Fiber 11 grams, Protein 47 grams, SaturatedFat 22 grams, Sodium 1456 milligrams, Sugar 7 grams, TransFat 0 grams
GREEK FRICASSEE OF LAMB
This is a fricassee as done in Greece - finished with an egg-lemon sauce (avgolemono). It is wonderfully delicious, and soul-satisfying...at least it is for us Greeks!
Provided by evelynathens
Categories One Dish Meal
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large Dutch Oven, heat the olive oil till smoking and in it brown the pieces of lamb (you may have to do this in 2-3 batches) until golden-brown all over.
- When all the pieces are browned add onion, garlic, water and wine (you could use just water if you wanted to), salt and pepper to taste, and simmer for 1 1/2 hours, or until meat is very tender.
- Add lettuce and dill. You may have to cram it into the pot but it will reduce to practically nothing. Put the lid on the Dutch Oven and cook for 8 minutes. Remove lid, stir carefully not to break up meat and cook another 2 minutes. Turn off heat.
- In a large, heatproof bowl, whisk together eggs, cornstarch, lemon juice and a little salt and pepper to taste (remember, there is more in the pot).
- With a ladle, remove ladlefuls of the cooking liquid the meat and lettuce have cooked in and VERY slowly whisk it into the egg/lemon mixture. Keep doing this until, whisking all the while, until you have incorporated most of your cooking liquid - this tempers the egg-lemon sauce so it won't curdle when added to your lamb.
- Pour all the sauce into the pot, covering the lamb and lettuce. Turn heat up to medium-high and just bring to the boil. Cook for 1-2 minutes.
- Dinner is ready. Have lots of crusty bread around to sop up the delicious avgolemono sauce.
Nutrition Facts : Calories 1127.5, Fat 78, SaturatedFat 30.2, Cholesterol 280.3, Sodium 279.9, Carbohydrate 34.4, Fiber 17.3, Sugar 11.6, Protein 62.6
LAMB FRICASSEE
This is an adopted recipe. I tried it out with my family and they love it! It was much simpler to make than I thought it would be with a lamb recipe. Fricassee is pronounced free-cah-seh and it means a stew made with spinach, lemon, eggs and oil. This is a Greek dish.
Provided by Vnut-Beyond Redempt
Categories Lunch/Snacks
Time 1h5m
Yield 7 serving(s)
Number Of Ingredients 8
Steps:
- Cut the lamb in portions.
- Melt a tablespoon of butter in a pot and brown the lamb in it.
- Strain excess fat. Take out the lamb.
- Add the rest of the butter, salt& pepper, the lettuce, the onions and the lamb.
- Cover and simmer for about 1 hours Stir.
- Don't fret about not having any water in the stew. The veggies will provide it as they cook.
- Prepare the avgolemono sauce, by beating together the eggs, lemon juice and flour (I use about 2 tsp).
- Just before serving, pour the avgolemono in the pot, simmer lightly and serve hot.
- Note: With 2 - 3 (2 - 3 lbs) heads of lettuce and 3 lbs of green onions, you will need a pretty big pot to hold all the chopped veggies. These will cook down to half the raw amount.
Nutrition Facts : Calories 360.9, Fat 19.4, SaturatedFat 8, Cholesterol 147.3, Sodium 153.9, Carbohydrate 17.8, Fiber 6.4, Sugar 5.6, Protein 30.9
PORK, MUSHROOM, AND ARTICHOKE FRICASSEE
Not familiar with fricassee? It's a cross between a saute and a stew with a creamy pan sauce. Here, juicy pork tenderloin is teamed with mushrooms and canned artichokes, and everything is cooked in one pan.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 45m
Number Of Ingredients 11
Steps:
- Pound pork between sheets of plastic wrap to 1/8 inch thick. Season with salt and pepper; dredge in flour, shaking off excess. Heat 1 tablespoon butter in a large skillet over medium-high. Add half of pork in a single layer and cook, flipping once, until browned, 2 to 3 minutes. Transfer to a plate. Wipe skillet clean and repeat with 1 tablespoon butter and remaining pork; transfer to plate.
- Add remaining 1 tablespoon butter and mushrooms to skillet; season with salt. Cook, stirring occasionally, until golden, about 8 minutes. Add garlic; cook, stirring, 1 minute more. Stir in mustard and broth; cook until reduced by half, 10 minutes. Stir in artichoke hearts and cream. Return pork and any juices to skillet; cook until thickened slightly, about 3 minutes. Stir in parsley; serve.
TRADITIONAL LAMB FRICASSéE WITH AVGOLEMONO SAUCE
A lovely Spring dish with succulent lamb, tender greens and a creamy avgolemono sauce!
Provided by Marilena Leavitt
Categories Main Course
Time 1h40m
Yield 6
Number Of Ingredients 15
Steps:
- Trim most of the visible fat from the lamb then cut the meat into 1½" - 2" chunks. Pat down the lamb to remove any excess moisture then brown it on all sides over medium-high heat in the olive oil in a large Dutch oven.
- Add the leeks, onions, and celery to the pot and sauté until the vegetables soften. Add the chicken stock to cover the mixture and season it generously with salt and pepper. Cover and cook on medium heat for about 40 minutes.
- Mince the dill, reserving some for garnish. Chop the lettuce and add it to the pot, along with the dill. Reduce the heat, cover, and simmer for 30 minutes, or, until the lamb is fork-tender and a small amount of liquid (about a cup or so) remains in the pot. Turn off the heat.
- Prepare the egg-lemon (avgolemono) sauce. In a small bowl whisk the egg whites with the teaspoon of cold water and a little corn flour until very frothy. Whisk in the egg yolks and lemon juice (start with only one lemon if you do not like the acidity of the lemon too much). Temper the avgolemono sauce by slowly adding one ladleful of the hot liquid from the pot to the small bowl with the eggs, while whisking the whole time. Continue with a second ladleful of the hot liquid and whisk again. Now add the avgolemono to the pot and stir gently to incorporate. Shake the pot a few times to make sure everything is thoroughly mixed together.
- If you need to reheat the lamb fricassée before serving, do so very gently, making sure the stew does not come to a boil. Place on a serving platter, topped with the reserved minced dill, a drizzle of olive oil and a few wedges of lemon. Good, crusty bread is a must and a Greek salad on the side is always a good idea.
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LAMB AND ARTICHOKE FRICASSEE RECIPE | GOOD FOOD
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- Add the lemon juice to a large bowl of water. Working with one artichoke at a time, remove the tough outer leaves and trim the stalk to 5 cm (2 inches) long. Peel the stalk using a vegetable peeler. Using kitchen scissors, trim the hard points from the outer leaves, then use a sharp knife to trim the top of the artichoke. Gently open out the leaves in the centre of the artichoke and, using a teaspoon, scrape out the hairy choke. Drop each artichoke into the acidulated water to stop them browning as you go.
- Bring a large saucepan of salted water to the boil. Add the artichokes to the boiling water and cook for 5 minutes. Remove using tongs and turn upside down to drain. When cool enough to handle, cut the artichokes into quarters and set aside.
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LAMB AND ARTICHOKE FRICASSéE RECIPE - GOURMET TRAVELLER
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Cuisine GreekCategory MainServings 8Total Time 3 hrs 45 mins
- Heat oil in a large casserole over medium-high heat, add onion and stir occasionally until tender (4-5 minutes). Add lamb in batches, stir occasionally until browned all over (3-4 minutes), then add dill, salt and enough cold water to just cover meat (about 600ml). Season to taste with freshly ground black pepper, bring to the simmer, reduce heat to low and simmer until just tender (2½-3 hours).
- Meanwhile, fill a bowl with acidulated cold water (see cook’s notes p218). Working with one artichoke at a time, remove tough outer leaves, then trim top and peel back stalk. Halve lengthways, remove choke with a teaspoon (discard), rub cut-sides with lemon half, place in acidulated water and set aside.
- When lamb is just tender, increase heat to medium and bring to the boil. Drain artichokes, add to lamb and cook until just tender (4-5 minutes), then remove from heat.
- Meanwhile whisk eggs, lemon juice and flour in a bowl. Whisk in 500ml lamb liquid, then return liquid to lamb mixture and stir to combine. Return lamb to heat, bring just to the boil and immediately remove from heat. Season generously to taste, transfer to a baking dish to cool slightly, then divide among shallow bowls and serve hot with bread to mop up the lemony juices.
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