CHICKEN FRICASSéE WITH BLACK-EYED PEAS AND SPINACH
Categories Bean Chicken Dairy Leafy Green Mushroom Mustard High Fiber Winter Gourmet
Yield Serves 4
Number Of Ingredients 13
Steps:
- Quick-soak black-eyed peas.
- Chop onion and mince garlic. Cut mushrooms into 1/4-inch-thick slices.
- In a 4-quart heavy kettle cook onion and garlic in 1 tablespoon oil over moderate heat, stirring occasionally, until onion is softened. Add mushrooms and thyme and cook, stirring, until mushrooms are tender and liquid from mushrooms is evaporated. Stir in Sherry and simmer 1 minute. Transfer mixture to a bowl.
- Pat chicken dry and cut crosswise into 1/2-inch-thick slices. Season chicken with salt and pepper. In kettle heat remaining tablespoon oil over moderately high heat until hot but not smoking and cook chicken, stirring, until browned. Add flour, stirring to coat chicken evenly. Add broth and bring to a boil, stirring. Stir in mushroom mixture and peas and simmer, covered, 20 minutes, or until peas are tender.
- While mixture is simmering, discard coarse stems from spinach and cut leaves crosswise into 1/4-inch-wide strips.
- Stir spinach, cream, mustard, and salt and pepper to taste into fricassee and simmer, stirring, 2 minutes.
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 :
CHICKEN FRICASSEE WITH SPINACH AND CANNELLINI BEANS
You can make this recipe using pork tenderloin in place of chicken breasts, and really you can substitute any bean you desired for the cannellini beans. Serve with potatoes or cooked pasta.
Provided by Kittencalrecipezazz
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- In a heavy large pot heat oil over medium.
- Add in the mushroom slices and cook until all the liquid is evaporated (about 8 minutes).
- Add in the onions, garlic, dryed pepper flakes and thyme; saute over medium heat for about 5 minutes.
- Add in sherry; simmer for 2 minutes.
- Transfer the mixture to a small bowl.
- Season the chicken strips with seasoning salt and pepper.
- Add in more oil if neded to the pot.
- Add in the chicken, stirring until browned.
- Add in 2 tablespoons flour stir to coat the chicken evenly.
- Add in the chicken broth with the onion/mushroom mixture; bring to a boil, stirring with a wooden spoon; simmer for about 25 minutes (you can cook a little longer if desired).
- After about 25 minutes, add in the spinach chopped spinach, whipping cream, mustard and paprika (if using); simmer for about 5 minutes (at this point you can add in about 1/4 cup Parmesan cheese if desired) then season with salt and pepper.
- Sprinkle with more grated Parmesan cheese, or pass the cheese at the table.
Nutrition Facts : Calories 699.5, Fat 36.5, SaturatedFat 12.5, Cholesterol 133.6, Sodium 677.9, Carbohydrate 34.9, Fiber 8.5, Sugar 4.5, Protein 47.2
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.
SPRING CHICKEN FRICASSEE WITH PEAS
This is a recipe from a Pillsbury grocery check-out cookbook. I found it to be an easy, lower fat recipe using things I usually have on hand. The tarragon gives this a nice flavor. Be sure not to over-cook the chicken or it will get tough.
Provided by Pam-I-Am
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Turn oven on 250-300 to warm.
- Cut each large chicken breasts so they are smaller portions. I do this at an angle so they are still not too thick. Season with salt and ground pepper.
- Heat oil in a frying pan on medium high setting. (I prefer to use my stainless steel pan instead of non-stick). Place chicken pieces in pan and cook for 10 to 12 minutes or until browned on each side. Remove from pan and place in a casserole dish in the oven to keep warm.
- In same pan, add the onions and sautee for a few minutes on medium heat, add chicken broth to de-glaze the pan.
- In a measuring cup, pour in the evaporated milk and then add the 3 tbs flour. Mix well.
- Turn the heat down to low and add milk/flour to the pan and stir with broth and onions until thickened.
- Add tarragon and frozen peas. Stir until warmed through, about 5 minutes and turn off the heat.
- Open the oven and remove the casserole dish (be carful, it's hot). Pour the pea mixture over the chicken and serve.
- Serve with rice or potatoes.
Nutrition Facts : Calories 335.6, Fat 10.9, SaturatedFat 1.8, Cholesterol 77.4, Sodium 293.2, Carbohydrate 23.9, Fiber 3.9, Sugar 10.6, Protein 35
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
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