Chicken Fricassee With Garlic And Red Wine Vinegar Recipes

CHICKEN FRICASSEE WITH GARLIC AND RED WINE VINEGAR

Steps:

• To cook the chicken, season with salt and pepper. Heat the butter and oil over medium heat in a large, straight-sided skillet or saucepan (not cast iron, as it will interact with the acidic tomatoes and vinegar). Add the chicken, skin side down, without crowding the pan. Cook without crowding until a rich, golden brown on both sides, 3 to 5 minutes per side. Remove the chicken to a plate.
• Pour off all but 1 tablespoon of fat. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the vinegar and scrape with a wooden spoon to loosen any brown bits from the bottom of the skillet. Stand back when adding the vinegar, because when it hits the hot pan it will produce strong vinegar fumes. Return the chicken to the skillet. Add the tomatoes with their liquid, chicken stock, bay leaf, parsley, and thyme. Bring to a boil, then decrease the heat to medium-low, cover, and cook until the chicken is tender and the juices run clear, an additional 30 to 45 minutes. Taste and adjust for seasoning with salt and pepper.
• To make the sauce, remove the chicken pieces to a warm serving dish. Increase the heat to high, and cook the sauce until reduced and lightly thickened, about 5 minutes. Taste and adjust for seasoning with salt and pepper. Remove and discard the herbs. Spoon the sauce over the chicken and serve.
• You can make this recipe with boneless, skinless breasts instead of bone-in pieces. Simmer the breasts as directed on top of the stove along with the other ingredients, but just until the juices run clear, only 8 to 10 additional minutes. Remove the breasts to a warm plate and cover with aluminum foil. Let the sauce continue to simmer until the vegetables are tender and the sauce is thick enough to coat a spoon. Return the breasts to the sauce and finish as directed.

JENNIE JUNE'S BROWN FRICASSéE CHICKEN

Steps:

• 1. Brown the chicken in 2 tablespoons of the oil in a heavy sauté pan and set aside.
• 2. Drain the pan, add the remaining oil, and simmer the onions very slowly, covered, for about 15 minutes or until soft. Remove the cover, add the garlic, and sauté until the onions are golden.
• 3. Add the tomatoes and simmer a few minutes. Then add the chicken, the thyme, salt, pepper, allspice, mace, and water. Cover and cook for a half hour or until the chicken is tender, adding water if sauce is too thick.

CHICKEN THIGH FRICASSEE WITH MUSHROOMS AND ROSEMARY

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.