CHICKEN FRICASSEE
A yummy Cajun dish. Chicken, sausage, onion and celery with a seasoning including cayenne pepper and garlic. And of course, what Cajun dish would be complete without the roux?!
Provided by Laura Poche
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 2h40m
Yield 12
Number Of Ingredients 13
Steps:
- Saute chicken and sausage in a large skillet for 4 to 5 minutes. Remove meat from skillet, add green onions and onion and saute until soft. Set aside.
- To Make Roux: In a small saucepan stir together oil and flour over low heat; cook until color is caramel and mixture is reduced to 1 cup of roux. Set aside.
- Put water in a large pot. Add the chicken, sausage, onion mixture, celery, seasoning, cayenne pepper, salt, ground black pepper and garlic. Bring all to a boil and cook for 20 minutes. Add 1/2 cup roux and stir together; the mixture should have the consistency of chowder. If necessary, add the remaining 1/2 cup roux.
- Reduce heat to medium low and simmer uncovered for 2 hours, stirring occasionally. Serve hot over rice, if desired.
Nutrition Facts : Calories 336.5 calories, Carbohydrate 10.8 g, Cholesterol 56.7 mg, Fat 24.8 g, Fiber 1.1 g, Protein 17.3 g, SaturatedFat 4.1 g, Sodium 687 mg, Sugar 0.9 g
SECRET RECIPE CHICKEN FRICASSEE
This was my Grandma's secret family recipe from her French ancestors. I have never seen a recipe like this on any site. It's a rich creamy sauce over chicken...great with mashed potatoes. A great dish for Easter or Christmas.
Provided by jodilmayer
Categories World Cuisine Recipes European French
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Mix flour and margarine together in a saucepan over medium heat, stirring until the flour and margarine form a paste.
- Whisk cream into flour mixture about 1/2 cup at a time until smoothly combined; whisk in chicken broth and parsley. Bring sauce to a simmer, whisking constantly until thickened.
- Whisk egg yolks and lemon juice together in a bowl.
- Whisk egg yolk mixture slowly into cream mixture, about 1 tablespoon at a time, until the sauce barely comes to a simmer and coats the back of a spoon. Do not boil.
- If thicker sauce is desired, whisk cornstarch and 1/4 cup of sauce in a small bowl; stir cornstarch mixture back into sauce until thickened, about 2 minutes.
- Stir chicken breast pieces into sauce until chicken is heated through.
Nutrition Facts : Calories 693.4 calories, Carbohydrate 12.6 g, Cholesterol 414.6 mg, Fat 61.7 g, Fiber 0.4 g, Protein 23.3 g, SaturatedFat 31.4 g, Sodium 702.8 mg, Sugar 1.3 g
CHICKEN FRICASSEE WITH LIME
Make and share this Chicken Fricassee With Lime recipe from Food.com.
Provided by Amayzng30
Categories One Dish Meal
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil of medium-high heat in a large skillet. Coat the chicken pieces with flour and cook for about 5 minutes, until browned, turning once. Reserve pan drippings.
- Transfer chicken to a large casserole, and cover with shallots.
- Return skillet (with drippings) to medium heat and add bell peppers. Cook slowly, until softened (about 8-10 minutes).
- Add the chicken stock, lime juice, lime zest and cook an additional 5 minutes.
- Pour the bell peppers and liquid mixture over the chicken, and then drizzle with Worcestershire. Cover tightly with foil.
- Cook at 375F for 1.5 hours, or until chicken is very tender.
Nutrition Facts : Calories 596.6, Fat 40.4, SaturatedFat 10.9, Cholesterol 163.3, Sodium 248.6, Carbohydrate 16, Fiber 1.1, Sugar 2.5, Protein 40.8
CHICKEN FRICASSéE WITH CREAMY SWEET-AND-SOUR DILL SAUCE
Steps:
- Bring water with chicken to a boil in a wide 6-quart heavy pot, skimming froth. Add thyme sprigs, bay leaf, peppercorns, and 1 teaspoon salt, then reduce heat and simmer, uncovered, 10 minutes.
- While chicken simmers, peel carrots and parsnips, then cut each carrot and parsnip crosswise into 3 equal lengths. Halve or quarter thicker pieces lengthwise so pieces are roughly the same size. Add to chicken along with onion, celery, and garlic and simmer, uncovered, until parsnips are tender, 10 to 15 minutes more. Transfer carrots and parsnips with a slotted spoon to a large bowl, then continue to simmer chicken until tender, 5 to 10 minutes. Transfer chicken with tongs to a bowl, then pour broth through a sieve into another large bowl. Let chicken and broth cool, uncovered, 15 minutes.
- Chill broth, uncovered, until fat rises to top and solidifies, about 4 hours.
- Meanwhile, tear chicken into bite-size pieces, discarding skin, bones, and remaining solids in sieve. Chill chicken with carrots and parsnips, covered, about 4 hours.
- Remove and reserve 1/4 cup solidified fat from stock. (If you have less than 1/4 cup fat, add butter.) Melt fat in a wide 4-quart heavy saucepan over moderately low heat, then add flour and cook roux, stirring constantly, 3 minutes (do not brown). Stir in chicken broth. Bring to a boil, stirring constantly, then reduce heat slightly and simmer briskly, uncovered, stirring occasionally, until reduced to about 2 1/2 cups, 30 to 50 minutes. Add milk and cream, then simmer until reduced to about 3 1/2 cups, 10 to 15 minutes. Stir in chicken with vegetables, remaining 1/2 teaspoon salt (or to taste), and vinegar and sugar to taste and cook, stirring gently (avoid breaking up vegetables), until heated through. Stir in dill.
GRILLED CILANTRO-LIME CHICKEN THIGHS
All the flavor without the fuss, these chicken thighs come together in a flash. Serve with Mexican-style street corn and beans.
Provided by Soup Loving Nicole
Categories Chicken Thighs
Time 2h17m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk cilantro, oil, lime juice, cumin, oregano, salt, and pepper together in a large bowl. Add thighs and stir to combine. Cover and refrigerate for 2 hours.
- Preheat an outdoor grill over medium-high heat and lightly oil the grate.
- Cook thighs for 6 minutes. Flip and cook until chicken is no longer pink in the center and the juices run clear, about 6 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve with lime wedges if desired.
Nutrition Facts : Calories 398 calories, Carbohydrate 1.6 g, Cholesterol 188.4 mg, Fat 22.7 g, Fiber 0.4 g, Protein 45 g, SaturatedFat 4.2 g, Sodium 200.1 mg
CHICKEN FRICASSEE
This chicken fricassee dish is one of our all-time favorites. When you have guests over, just double the recipe.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a resealable plastic bag, combine 2-1/4 teaspoons flour, salt, pepper and thyme. Add chicken and shake to coat. In a small skillet, brown chicken in butter. Remove chicken and set aside. In same skillet, saute the mushrooms, onion and celery until crisp-tender. Return chicken to the pan. Add water and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until chicken juices run clear, turning occasionally., Place remaining flour mixture in a bowl; stir in milk until smooth. Stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf. Sprinkle with parsley.
Nutrition Facts :
PASSOVER CHICKEN FRICASSEE
Even my FFF cousin makes this lol. Good for during the year too and low fat. I know some people have the minhag not to use garlic during Passover - you can omit but it won't be as good. Adapted from Steven Raichlen's Healthy Jewish Cooking.
Provided by Maxxr
Categories Poultry
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
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
a creamy tasty version of a classic recipe
Provided by magicman56
Time 40m
Yield Serves 4
Number Of Ingredients 0
Steps:
- cut the chicken breasts into long strips about a cm wide.
- Then toss them into flour until fully covered.
- dice the onion and mushrooms
- heat the butter in a frying pan and cook the onions until soft.
- Add the mushrooms to the onions and cook for 3-4 minutes
- add the chicken, cook until brown all over.
- pour in the white wine and boil to burn off the alcohol. add the sprig of thyme and cumin & salt and peper to taste.
- add the chicken stock, bring to the boil and simmer for 20 minutes
- remove from the heat and add the double cream, return to the heat and warm through taking care not to boil.
- serve on a bed of rice.
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