CHICKEN FRICASSEE | ONE OF THE BEST EASY CHICKEN RECIPES FOR DINNER
This chicken fricassee recipe is flavorful, succulent, and best of all, comes together in one pan on the stovetop. In only 45 minutes, you can have the dinner table set with plates of juicy chicken in a deeply savory cream sauce. Honestly, this chicken fricassee is so good the whole family will love it!
Provided by Joe Duff
Categories Dinner
Time 45m
Number Of Ingredients 14
Steps:
- Chop the onion, carrot, and celery, and then mince the garlic cloves and slice the cremini mushrooms.
- Next, put a deep pan over medium heat on the stovetop. Cover the surface of the pan with 1 tablespoon of olive oil. Then, season your chicken with salt and pepper to taste.
- Brown the chicken pieces in the pan until both sides are golden - this will take about 4 minutes per side. Transfer the chicken to a plate and set aside for later.
- In the same pan, sauté the onions, carrots, celery, and minced garlic in the oil and rendered chicken fat for 5-7 minutes.
- Next, add the sliced cremini mushrooms and thyme, then cook for another 2 minutes. Then add the flour and stir until it's thoroughly incorporated with the veggies.
- Lastly, add the 1/2 cup of white wine, scraping up any of the brown bits that might have stuck to the bottom of the pan. Let everything simmer for 3 minutes.
- Pour the chicken stock and heavy cream into the pan, then season with salt and pepper to taste.
- Return the chicken to the pan and simmer in the sauce until the chicken is completely cooked through and the sauce is rich and velvety. This will take about 15 minutes.
- To finish up, transfer the pieces of chicken to plates, pour some sauce on top, and sprinkle on some fresh chopped parsley. Enjoy!
Nutrition Facts : ServingSize 1 servings, Calories 356.8 calories, Fat 25.3, Carbohydrate 7, Fiber .5, Protein 24.8
CHICKEN FRICASSéE (FRENCH CREAMY CHICKEN STEW)
Recipe video above. A traditional French dish, this is essentially a quick chicken stew with a creamy white mushroom sauce. It's a bit like a white sauce version of the famous French Coq au Vin - but it's much faster to make!This is a wonderful rustic family meal that's quick enough for midweek, or to elevate to restaurant level by using homemade chicken stock.
Provided by Nagi
Categories Main Main Course
Number Of Ingredients 17
Steps:
- Season chicken: Pat chicken dry with paper towels then sprinkle with salt and pepper.
- Brown thighs: Melt butter over medium-high heat in a large skillet or heavy based pot with a lid. Add chicken thighs, skin side down, and cook for 4 to 5 minutes until golden brown. Turn and cook the other side for 1 minute then remove to a plate.
- Brown drumsticks: Then brown the drumsticks, as best you can. I do 3 sides, about 2 minutes each. Then remove from skillet.
- Sauté mushrooms and onion: Add mushrooms, onion, bay leave and thyme. Cook for 5 minutes until mushroom is lightly golden - they won't go deep golden brown.
- Garlic and flour: Add garlic and stir for 30 seconds. Add flour and cook for 1 minute.
- Wine and chicken stock: Add wine and chicken stock. Stir, scraping the base of the pot to dissolve the brown residue stuck to the pan ("fond") into the sauce.
- Return chicken to sauce: Return chicken back into the sauce with the skin side up.
- Simmer covered 10 minutes: Once it comes to a simmer, adjust heat so it's bubbling constantly but not rapidly (see video) - medium-low on my stove. Cover with lid and simmer 10 minutes.
- Uncover 20 minutes: Remove lid and let it simmer for a further 20 minutes. Chicken will be cooked - internal temperature 75°C/167°F or slightly higher.
- Creamy sauce: Remove chicken to a plate. Add cream and stir. Once it comes up to a simmer, taste sauce (I know, big ask!), and add more salt if desired..
- Serve! Return chicken into the sauce then remove from the stove. Sprinkle with parsley and serve! Traditionally served over mashed potato or rice. Also ideal with short pasta like penne, ziti or macaroni.
Nutrition Facts : Calories 792 kcal, Carbohydrate 22 g, Protein 43 g, Fat 57 g, SaturatedFat 25 g, TransFat 1 g, Cholesterol 284 mg, Sodium 1185 mg, Fiber 2 g, Sugar 7 g, UnsaturatedFat 27 g, ServingSize 1 serving
CHICKEN FRICASSEE RECIPE
Feed your family a flavorful dish made from scratch with this homemade Chicken Fricassee recipe. It's creamy, loaded with cremini mushrooms, and perfect to eat with your favorite pasta.
Provided by Becky Hardin
Categories Main Course
Time 35m
Number Of Ingredients 16
Steps:
- Pat the chicken thighs dry and season both sides with salt and pepper.
- In a large skillet, heat the oil over medium-high heat. Add in the chicken and cook on both sides until browned, about 5 minutes per side. Remove from the skillet and set aside.
- Add in the butter, onion, carrots, and mushrooms, cooking until tender, about 7-10 minutes. Sprinkle over the flour and stir until well combined and no streaks of white flour remain. Stir in the wine, scraping up the browned bits from the bottom of the pan. Simmer, until the wine has reduced by half.
- Stir in the broth, cream, and thyme. Add the chicken back to the skillet, bring the sauce to a simmer, and cook until the chicken is cooked through, about 15 minutes. Garnish with parsley and serve.
Nutrition Facts : Calories 904 kcal, Carbohydrate 15 g, Protein 42 g, Fat 73 g, SaturatedFat 29 g, TransFat 1 g, Cholesterol 319 mg, Sodium 883 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 39 g, ServingSize 1 serving
CHICKEN FRICASSéE WITH CARROTS, MUSTARD GREENS AND AVGOLEMONO SAUCE
Categories Chicken Mustard Bake Marinate Lemon Fall Mustard Greens Bon Appétit
Yield Serves 6
Number Of Ingredients 21
Steps:
- Make chicken:
- Mix 1/4 cup lemon juice, 2 tablespoons parsley, lemon peel and minced garlic in large glass baking dish. Whisk in 6 tablespoons oil. Season to taste with salt and pepper. Add chicken. Turn to coat. Cover and refrigerate chicken overnight, turning once.
- Preheat oven to 400°F. Remove chicken from marinade. Pat chicken dry with paper towels. Sprinkle with salt and pepper. Heat 1 tablespoon oil in heavy large ovenproof pot over medium-high heat. Working in batches, cook chicken until brown on all sides, about 10 minutes. Transfer chicken to large bowl.
- Add carrots, sliced garlic and oregano to pot. Sauté over medium-high heat until garlic is tender, about 2 minutes. Add wine and remaining 1/4 cup lemon juice. Bring to boil, scraping up browned bits from bottom. Simmer until liquid is reduced by half, about 5 minutes. Add chicken stock. Return chicken to pot. Place pot in oven. Bake uncovered until chicken is cooked through, turning chicken occasionally, about 35 minutes.
- Using slotted spoon, transfer chicken, carrots and sliced garlic to large bowl. Tent with foil to keep warm.
- Boil cooking liquid over medium-high heat until reduced to 3 cups, about 10 minutes. Remove from heat. Pour 1 cup reduced cooking liquid into small bowl. Set aside.
- Return cooking liquid remaining in pot to simmer. Add mustard greens. Cook until greens are tender, about 2 minutes. Stir in green onions, dill, Dijon mustard and remaining 1 tablespoon parsley. Cover and keep warm.
- Make avgolemono sauce:
- Whisk lemon juice and cornstarch in another small bowl to blend. Whisk egg yolks in medium bowl to blend. Using electric mixer, beat egg whites and pinch of salt in medium stainless steel bowl until soft peaks form. Fold in egg yolks, then lemon juice mixture. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk until mixture thickens, about 3 minutes. Gradually add reserved 1 cup cooking liquid, whisking constantly, until mixture thickens, about 3 minutes (do not boil). Add sauce to mustard greens; stir to combine. Season to taste with salt and pepper.
- Pour sauce and mustard greens over chicken and serve.
RECIPE FOR CHICKEN FRICASSEE
You will love this simplified recipe for chicken fricassee, a classic French dish of chicken and vegetables in a creamy wine sauce. Rustic, versatile and delicious.
Provided by Cheryl
Categories Main Course
Time 1h
Number Of Ingredients 13
Steps:
- HEAT OVEN to 375F/190C.
- SEASON CHICKEN: Place flour coating (flour + seasonings) in bag. Pat chicken dry and add it to bag. Shake to coat evenly. If bag is small, do a few pieces at a time. Alternatively, dip pieces of chicken in flour coating on plate and shake off. You just want a very light coating.
- SAUTÉ CHICKEN: Heat oil in large oven proof skillet to medium-high heat (7/10). Sauté chicken until golden brown, about 3-4 minutes per side. It won't be cooked through. Remove to plate lined with a paper towel. Keep 2 tablespoons of grease/fat in skillet and discard the rest. If not enough grease, add butter or oil.
- SAUTÉ VEGETABLES: Lower heat to medium heat. Add all chopped vegetables (not including spinach) and sauté until almost tender, about 5-6 minutes. Add garlic and cook for 30 seconds.
- MAKE SAUCE: Add flour and stir constantly for 2 minutes, scraping up any browned bits at the bottom of the pan. Add wine to the flour mixture and cook for 1 minute until almost evaporated, then add broth and herbs and stir until sauce is slightly thickened into a creamy white or light brown sauce. It will thicken more when baked with chicken.
- BAKE: Return chicken to skillet skin side up. Place skillet in oven, uncovered. Bake for 30-40 minutes, depending on thickness of chicken (if using boneless chicken, time will be cut in half or more). Chicken should be cooked to 160F/71C measured with an instant read thermometer. It will rise a few more degrees when finishing.
- FINISH AND SERVE: Remove skillet from oven and place on stove. Transfer chicken to plate and add cream to make a creamy sauce. Taste and adjust seasonings, adding more salt or thyme for example. Stir in chopped spinach if using until wilted (1 minute). Return chicken to skillet. Spoon sauce onto pieces and serve immediately.
Nutrition Facts : Calories 665 kcal, Carbohydrate 19 g, Protein 48 g, Fat 41 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 181 mg, Sodium 544 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 26 g, ServingSize 1 serving
CHICKEN AND CARROT FRICASSEE
originally from the victory garden cookbook. i have made a few changes. the combinations may seem a bit unusual, but the flavors meld nicely. i just made this again after a long hiatus, and was reminded how tasty (and relatively simple) it is.
Provided by graffeetee
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring 1/2 cup of water to a boil and add the mushrooms.
- Simmer until mushrooms are cooked through.
- Drain and set aside. You can use the mushroom liquid in place of part of the broth if you wish.
- Melt butter in a large saute pan.
- Add carrots and cook on medium heat for 5 minutes, stirring.
- Sprinkle flour over carrots.
- Cook for another 2 minutes, stirring.
- Stir in broth and bring to a simmer.
- Place chicken breasts on top of carrots and sprinkle with salt, pepper and tarragon.
- Cover and simmer for 10 minutes.
- Using a slotted spoon, remove chicken and carrots to a heated plate.
- Add vermouth to pan broth and boil to reduce slightly.
- Add cream and boil again until slightly thickened.
- Add lemon juice and additional salt and pepper, if desired.
- Return chicken and carrots to pan and stir in mushrooms.
- Stir to coat all with sauce and heat until chicken is cooked through and hot.
Nutrition Facts : Calories 385.9, Fat 22.1, SaturatedFat 12.9, Cholesterol 132.1, Sodium 490.2, Carbohydrate 14.5, Fiber 2.8, Sugar 4.7, Protein 32.9
More about "chicken and carrot fricassee recipes"
COASTAL LIVING - MYRECIPES
From myrecipes.com
Servings 4Total Time 1 hr 20 mins
- Sprinkle chicken with oregano, salt, and pepper. Heat oil in a Dutch oven over medium-high. Add 3 chicken pieces, and cook until deeply browned on all sides, 6 to 8 minutes per batch. Remove browned chicken to a plate. Repeat, in 2 batches, with remaining chicken.
- Return all chicken to Dutch oven; add Sofrito and olives, and cook, stirring often, 5 minutes. Stir in water, chicken stock, wine, tomato sauce, and tomato paste, scraping bottom of Dutch oven to release browned bits. Add potatoes, carrots, and bay leaves, and bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, until chicken and vegetables are tender, 35 to 45 minutes. Remove and discard bay leaves. Serve with white rice and tostones.
CHICKEN FRICASSEE - NATASHASKITCHEN.COM
From natashaskitchen.com
5/5 (33)Total Time 1 hr 10 minsCategory MediumCalories 538 per serving
- Preheat oven to 350 F. Pat dry chicken with a paper towel and season with salt and pepper. Place a large deep pan over medium/high heat with 1 Tbsp olive oil. Brown chicken approximately 4 minutes per side until golden on each side but not cooked through. Remove to a plate and set aside until needed. Discard excess fat leaving 1 Tbsp in the pan.
- Add 1 Tbsp butter to the pan and saute chopped onions and carrots over low heat for 7-10 minutes. Add minced garlic and fresh thyme leaves and cook briefly for 30 seconds. Add 2 Tbsp flour and cook while stirring until flour is completely absorbed by the fat and mixture smells nutty. Add 1/2 cup white wine and simmer until slightly reduced. Pour in 1 1/2 cups chicken stock.
- Take the chicken out of the oven and add 1/2 cup heavy cream, stir until combined. Taste and season with salt if needed.
BEST CHICKEN FRICASSEE RECIPE - HOW TO MAKE CHICKEN FRICASSEE - …
From delish.com
5/5 (29)Occupation Associate Food EditorCuisine FrenchTotal Time 45 mins
- Season chicken on both sides with salt and pepper then add to skillet and cook until golden, 5 minutes per side.
QUICK CHICKEN FRICASSEE - THE TOASTY KITCHEN
From thetoastykitchen.com
Ratings 9Calories 340 per servingCategory Main Course
- Carefully slice chicken breasts in half lengthwise to create two thin pieces (as if you were butterflying them, but continue slicing all the way through). Alternately, pound chicken breasts to a 1 inch thickness. Season with salt and pepper
- In a sauté pan over medium heat, add butter. When melted and bubbling, add prepared chicken breasts. Cook chicken for 2-3 minutes per side, or until lightly browned. Remove from pan and set aside.
- Add carrots and onions to pan and cook for 2 minutes, stirring occasionally. Add mushrooms and cook for another 2 to 3 minutes, or until lightly browned and onions are turning translucent.
- Add minced garlic and cook for 30 seconds. Watch carefully as minced garlic can burn quickly. Add flour and toss vegetables to coat. Cook for 30 seconds.
SECRET RECIPE CHICKEN FRICASSEE - OCEANRECIPES
From oceanrecipes.com
5/5 (1)Total Time 1 hr 10 mins
CHICKEN FRICASSEE WITH MUSHROOMS AND CARROTS - TESCO REAL FOOD
From realfood.tesco.com
5/5 (11)Category DinnerCuisine FrenchTotal Time 1 hr 5 mins
EASY CHICKEN FRICASSEE - CRUNCHY CREAMY SWEET
From crunchycreamysweet.com
5/5 (3)Total Time 55 minsCategory Main DishCalories 620 per serving
CHICKEN FRICASSEE | CARROTS, MUSHROOMS, TARRAGON IN WHITE WINE ...
From blog.jennysteffens.com
Estimated Reading Time 4 mins
CHICKEN FRICASSEE - EASY CHICKEN RECIPES
From easychickenrecipes.com
CHICKEN FRICASSEE WITH ORZO RECIPE | MYRECIPES
From myrecipes.com
5/5 (7)Calories 527 per servingServings 4
- Sprinkle chicken with salt and pepper. Melt butter in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until browned. Remove chicken from pan.
- Add onions, carrot, ham, and garlic to pan; sauté 4 minutes or until lightly browned. Stir in broth and wine, scraping to loosen browned bits. Return chicken to pan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until chicken is done. Remove chicken from pan with a slotted spoon; keep warm. Add whipping cream; cook, uncovered, over medium heat 8 minutes. Spoon 3/4 cup orzo onto each of 4 plates. Top each with 1 chicken breast half, 1/3 cup sauce, and 1 tablespoon parsley. Garnish with parsley sprigs, if desired.
CHICKEN FRICASSEE - BITES OF BERI
From bitesofberi.com
Cuisine French, GermanTotal Time 30 minsCategory Main CourseCalories 387 per serving
QUICKIE CHICKEN FRICASSEE | CHICKEN.CA
From chicken.ca
Servings 4Calories 420 per serving
CHICKEN FRICASSEE - THE KITCHEN MAGPIE
From thekitchenmagpie.com
5/5 (8)Category Main CourseCuisine American, FrenchCalories 872 per serving
HOW TO MAKE CHICKEN FRICASSEE RECIPE - HOMECHICKENRECIPES.COM
From homechickenrecipes.com
Author TotonTotal Time 1 hrCategory Main Course, DinnerCalories 521 per serving
CHICKEN FRICASSEE - 40 APRONS
From 40aprons.com
Cuisine FrenchCategory Main CourseServings 6Calories 586 per serving
CHICKEN FRICASSEE RECIPE JAMIE OLIVER - TFRECIPES.COM
From tfrecipes.com
QUICK CHICKEN FRICASSEE WITH RICE RECIPE | DELICIOUS
From delicious-cooking.com
CHICKEN FRICASSEE WITH MORELS RECIPES
From tfrecipes.com
POLLO (CHICKEN) FRICASSEE FROM PUERTO RICO RECIPE | ALLRECIPES
From recipesparty.netlify.app
SIMPLE RECIPES: CLASSIC CHICKEN FRICASSEE - AMAZING CUISINES OF …
From houstonfoodtruckfest.com
EASY CHICKEN FRICASSEE | COOKING PROFESSIONALLY
From cookingprofessionally.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #north-american #main-dish #poultry #vegetables #american #southern-united-states #chicken #meat #chicken-breasts #carrots
You'll also love