Chicken Stew Fricot Recipes

OLD-FASHIONED CHICKEN STEW

Old-Fashioned Chicken Stew image

Provided by Ree Drummond : Food Network

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

One 4-pound chicken, legs, thighs and breasts (no wings) cut into 8 pieces, backbone discarded (or 1 cut-up chicken)
Kosher salt and freshly ground black pepper
Vegetable oil, as needed
2 stalks celery, finely chopped
1 medium onion, finely chopped
2 tablespoons all-purpose flour
4 cups low-sodium chicken stock
2 medium parsnips, peeled and cut into 1-inch chunks
2 medium carrots, peeled and cut into 1-inch chunks
1 medium turnip, peeled and cut into 1-inch chunks
1 medium rutabaga, peeled and cut into 1-inch chunks
1 cup heavy cream
1 tablespoon chopped fresh curly parsley, plus additional leaves, for garnish

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'

Chicken Stew 'Fricot' image

A French Acadian recipe. To thicken stew you can add dumplings.

Provided by Sophie

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 1h10m

Yield 4

Number Of Ingredients 8

Ingredients

1 tablespoon butter
1 (2 to 3 pound) whole chicken, cut into pieces
1 onion, chopped
5 carrots, chopped
6 potatoes, cubed
2 teaspoons dried savory
salt to taste
ground black pepper to taste

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.

Nutrition Facts : Calories 670.6 calories, Carbohydrate 67.5 g, Cholesterol 132 mg, Fat 23.5 g, Fiber 10.3 g, Protein 47 g, SaturatedFat 7.6 g, Sodium 209.9 mg, Sugar 7.9 g

CHICKEN STEW WITH SAVORY

Chicken Stew with Savory image

Categories Soup/Stew Chicken Potato Poultry Sauté Stew Fall Summer Winter Simmer Gourmet

Yield Makes 4 to 6 servings

Number Of Ingredients 11

Ingredients

1/2 lb fatty salt pork, salt rinsed off if necessary and pork cut into 1/2-inch cubes
1 (3 1/2- to 4-lb) chicken, cut into 8 serving pieces
2 teaspoons salt
1 teaspoon black pepper
1 tablespoon unsalted butter
1 lb onions, cut into 1/2-inch pieces
2 medium carrots (1/2 lb), cut into 1/2-inch cubes
1 tablespoon finely chopped fresh summer savory or 1 teaspoon dried savory, crumbled
1 tablespoon all-purpose flour
6 cups water
2 lb boiling potatoes

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.

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