Country Chicken Fricassee Recipes

CHICKEN FRICASSEE

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.

COUNTRY CAPTAIN CHICKEN FRICASSEE

Steps:

• Preheat the oven to 375 degrees F.
• Heat a skillet over medium-high heat and add the almonds and toast swirling the pan until golden. Remove almonds and set aside, reserve skillet.
• Season the chicken all over with salt and pepper. Dredge the chicken in flour and shake off any excess. Heat the oil and butter in the skillet over medium high heat. Cook the chicken on both sides until golden brown, about 8 minutes. Transfer to a dish and set aside.
• Add the onion, bell pepper, garlic, curry powder, thyme, and cayenne to the pan. Stir to loosen up the brown bits on the bottom of the pan. Cook until the vegetables are tender, about 5 minutes. Stir in the tomatoes and nestle the chicken pieces in the sauce, bring the sauce up to a simmer and then transfer to the oven and cook until the chicken is cooked through and tender, 20 to 25 minutes.
• Remove skillet from the oven and transfer chicken to a serving dish. Spoon any oil off the surface of the sauce and discard. Bring the sauce to a simmer over medium heat, add the currants and simmer to thicken slightly. Season with salt and pepper, to taste. Spoon the sauce over the chicken and scatter the toasted almonds on top. Serve with a dollop of cool yogurt and herb sauce.
• In a bowl combine the first 4 ingredients, season with salt and pepper, to taste.

CHICKEN FRICASSEE

Steps:

• Mix flour, salt, pepper and poultry seasoning in a shallow dish.
• Put oil in the skillet and heat to 300 degrees F.
• Rinse chicken pieces with water and dredge in flour.
• Place in skillet and brown lightly on one side.
• Turn pieces over and put onion in the skillet around the pieces.
• When lightly brown on the other side, add chicken broth and 1 cup water to skillet.
• Bring to a boil, cover and reduce to a simmer.
• Simmer for 1 1/2 to 2 hours.
• To thicken gravy, mix cornstarch and cold water, and slowly add while stirring.
• Serve with mashed potatoes or rice.

CHICKEN FRICASSEE

Steps:

• Combine flour, salt, pepper, sage, marjoram, and paprika in a bowl; mix well.
• Set aside the back, neck, and giblets of the chicken to be used for soup or frozen for later use.
• Dredge remaining chicken pieces in flour.
• Shake off excess flour and place on a rack. Reserve any remaining flour.
• Heat oil to 325ºF in a large skillet with a tightly-fitting lid.
• Add dredged chicken and fry 10 to 15 minutes until golden brown, turning occasionally.
• Remove chicken to platter and keep warm.
• Reduce heat to medium.
• Pour off all except 2 tablespoons of the oil from the skillet.
• Add 2 tablespoons of the reserved flour mixture to the skillet and cook, stirring frequently, until the flour turns golden brown.
• Add the onions and mushrooms and continue to cook, stirring constantly, until the onions are translucent.
• Pour in the chicken broth and white wine.
• Bring back to a boil while scraping cooked-on bits from the bottom of the pan with a spatula.
• Continue to cook, stirring constantly, until sauce starts to thicken.
• Use a whisk to remove lumps if necessary.
• Return the chicken to the pan and reduce heat to low.
• Cover and simmer for for 1 hour.
• Just before serving stir in sour cream and parsley.
• Serve over rice, mashed potatoes, or egg noodles.