BROWNED CHICKEN FRICASSEE WITH MUSHROOM SAUCE
Very tender and delicious, this chicken recipe comes from the Mississippi Valley chapter of the United States regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Chicken
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Place chicken in a large pot; add vegetables, seasonings and water, bring to a boil and simmer until tender (about two hours).
- Remove meat and drain very well; reserve stock.
- Roll pieces of chicken in flour to which salt and pepper have been added.
- Saute in butter until golden.
- Arrange chicken on a serving platter and pour hot mushroom sauce over the top.
- For the mushroom sauce: heat the fat in the pan in which chicken was browned.
- Add flour and blend.
- Add chicken stock gradually, stirring constantly and cook until thickened.
- Add soup and adjust seasoning.
Nutrition Facts : Calories 846.8, Fat 58.1, SaturatedFat 18.3, Cholesterol 232.8, Sodium 917.2, Carbohydrate 21.6, Fiber 1.4, Sugar 4.7, Protein 56.1
CHICKEN FRICASSEE
Chicken Fricassée is a classic French recipe made with browned chicken thighs cooked in a decadent white wine mushroom sauce flavored with shallots, herbs and cream. A delicious, comforting dish this is perfect for weeknights or cozy weekends at home.
Provided by Trish - Mom On Timeout
Number Of Ingredients 14
Steps:
- Place the butter and extra virgin olive oil in a large skillet and heat over medium-low heat until butter has melted.
- Season chicken thighs with salt and pepper and add the chicken, skin side down, and cook for 3-4 minutes on each side until well browned. The chicken will not be cooked through yet. It will finish cooking later.
- Remove the chicken from the skillet to a plate and cover with aluminum foil. Set aside.
- In the hot skillet, add the mushrooms, shallots and thyme and saute until the mushrooms just begin to brown, about 2 to 3 minutes. (If the pan is dry, add an additional tablespoon of butter and tablespoon of extra virgin olive oil first.)
- Add in the parsley and cook for another 30 seconds to 1 minute.
- Stir in the lemon juice, mushroom soup, chicken stock and white wine until combined.
- Carefully place the chicken thighs back into the skillet, skin side up in the sauce, and bring everything to a simmer over medium or medium-low heat.
- Cover the pan and simmer on medium-low heat for 20 to 30 minutes or until the chicken reaches 165°F in the center. If you don't have a meat thermometer, you can remove a piece of chicken and cut into the middle. If there is no pink and the juices run clear, it is done cooking.
- Take the skillet off the heat and stir in the heavy cream and serve hot with a fresh parsley garnish if desired. Serve with mashed potatoes, rice or even pasta.
Nutrition Facts : Calories 538 kcal, Carbohydrate 12 g, Protein 26 g, Fat 41 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 171 mg, Sodium 729 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 21 g, ServingSize 1 serving
CHICKEN THIGH FRICASSEE WITH MUSHROOMS AND ROSEMARY
Chicken thighs slowly simmer with sliced mushrooms, garlic, and rosemary in white wine. Enjoy with a crusty loaf of baguette.
Provided by senoritapupnstuff
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h30m
Yield 4
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Stir in mushrooms, and cook until soft. Remove to a plate.
- Wipe out skillet, and heat 2 tablespoons olive oil over medium-high heat. Place garlic, rosemary, and chicken thighs in hot oil. Season with salt and pepper. Cook, turning chicken, until chicken and garlic are well browned.
- Return mushrooms to skillet, and sprinkle red pepper flakes over chicken. Pour in white wine, scraping the bottom of the skillet with a wooden spoon. Cook about 3 minutes.
- Reduce heat to low; cover, and simmer gently for 1 hour.
- Sprinkle tomatoes and olives over chicken, return cover, and cook about 5 minutes more.
Nutrition Facts : Calories 401.8 calories, Carbohydrate 7.1 g, Cholesterol 70.7 mg, Fat 28.6 g, Fiber 1.2 g, Protein 21 g, SaturatedFat 5.6 g, Sodium 257 mg, Sugar 1.1 g
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- In a large nonstick skillet, heat the oil until shimmering. Season the chicken with salt and pepper, add to the skillet and cook over moderately high heat, turning once, until browned, about 3 minutes per side. Transfer the chicken to a plate.
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