Chicken Stew Fricot Recipes

OLD-FASHIONED CHICKEN STEW

Steps:

• Season the chicken pieces with salt and pepper. Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Brown the chicken, working in batches and adding more oil as needed, 3 to 5 minutes per batch; set aside.
• Add the celery and onion and cook until beginning to soften, about 3 minutes. Sprinkle over the flour and stir, cooking a minute or so. Pour in the stock, season with salt and pepper and add the parsnips, carrots, turnip and rutabaga. Add the chicken back, bring to a boil and reduce to a simmer. Cover and cook until the vegetables are tender and the chicken is cooked through, about 45 minutes.
• Stir in the heavy cream and parsley. Taste and adjust the seasoning with salt and pepper. Serve garnished with parsley leaves.

CHICKEN STEW 'FRICOT'

Steps:

• Melt butter in cooking pot, brown chicken with chopped onions. Add water to cover. Simmer for 30 minutes.
• Add carrots, potatoes, and savory. Simmer some more until vegetables are cooked. Salt and pepper to taste.

CHICKEN STEW WITH SAVORY

Steps:

• Cook pork in a wide 6- to 7-quart heavy pot over moderate heat, stirring, until golden and fat is rendered, about 8 minutes. Transfer pork with a slotted spoon to paper towels and pour off all but about 2 tablespoons fat from pot.
• Pat chicken dry and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Brown chicken in fat in pot over moderately high heat in 2 batches, skin sides down first and turning over once, about 6 minutes per batch. Transfer chicken to 2 plates, breast pieces on one and the rest on the other.
• Add butter to fat in pot, then cook onions, carrots, and savory over moderately low heat, stirring, until vegetables are softened. Add flour and cook, stirring, 1 minute. Add water in a stream, whisking, then add remaining teaspoon salt and 1/2 teaspoon pepper and bring to a boil over high heat. Return chicken, except breast pieces, and salt pork to pot, then reduce heat and simmer, partially covered, stirring occasionally, 20 minutes.
• Peel potatoes and cut into 3/4-inch cubes. Add potatoes and breast pieces to pot, then simmer, partially covered, until chicken is cooked through and potatoes are tender, about 15 minutes.