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
Want to prepare a comforting meal for lunch? We suggest this delicious fricassee chicken recipe, it's a simple, creamy and very tasty recipe with excellent presentation! Bon appetit!!! blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-1').display(); }); Latest videosFollow us for more recipes instagram pinterest facebook twitter youtube SUBSCRIBE TO OUR NEWSLETTERSubscribe to our newsletter and receive new recipes every week in your inbox. Email INGREDIENTS FOR THIS RECIPE Here you'll find all the ingredients needed to make this recipe: ● Chicken ● Olive oil ● Onion ● Garlic ● Flour ● White wine ● Chicken broth ● Egg yolks ● Pepper ● Lemon juice ● Parsley ● Salt Below you'll find the correct measurement of all ingredients and the step-by-step guide for this recipe. blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-13').display(); }); HOW TO MAKE CHICKEN FRICASSEE: Season the chicken with salt and pepper. In a saucepan, add the olive oil, chopped onion and the chopped garlic and sauté on a low heat until the onion start to turn slightly golden. Add the chicken pieces and fry them on both sides until golden. Add the flour and white wine. Stir and cook for 5 minutes. Pour the chicken stock, stir, cover the pan with a lid and cook on a medium-low heat for about 35 minutes. Remove briefly the pan from heat. In a bowl, beat the egg yolks and the lemon juice. Add the beaten egg yolks to the chicken pan and mix well. Place the pan back over heat and boil for 1 to 2 minutes. Turn off the heat, sprinkle with chopped parsley and serve the chicken with fries or mashed potato.
Provided by Pedro Barbosa
Categories Chicken, Meat, Recipes, Videos
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Season the chicken with salt and pepper.
- In a saucepan, add the olive oil, chopped onion and the chopped garlic and sauté on a low heat until the onion start to turn slightly golden, stirring occasionally. Add the chicken pieces and fry them on both sides until golden (about 15 to 20 minutes), stirring occasionally. Add the flour and white wine. Stir and cook for 5 minutes. Pour the chicken stock, stir, cover the pan with a lid and cook on a medium-low heat for about 35 minutes, stirring occasionally.
- Remove briefly the pan from heat. In a bowl, beat the egg yolks and the lemon juice. Add the beaten egg yolks to the chicken pan and mix well. Place the pan back over heat and boil for 1 to 2 minutes.
- Turn off the heat, sprinkle with chopped parsley and serve the chicken with fries or mashed potato.
Nutrition Facts : Chicken fricassee Nutrition facts Serves 4 Per Serving % DAILY VALUE Calories 835 Total Fat 34.5 g(44%) Saturated Fat 7.5 g(38%) Cholesterol 499 mg(166%) Sodium 612 mg(27%) Total Carbohydrate 8 g(3%) Protein 114.5 g
DELICIOUS CHICKEN FRICASSEE
This chicken fricassee recipe has wine and sour cream and mushrooms. I suggest serving this over wild rice. Yummy!
Provided by XAnnette
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Brown chicken over high heat in a deep saute pan or dutch oven coated with nonstick spray.
- Remove chicken to a platter.
- Add onion, mushrooms, and garlic to same pan and cook for at least 3 minutes, or until vegis are soft.
- If you are using wine, add it now and cook over high heat 1 minute.
- Add 3 cups of broth, and bring to a boil.
- Reduce the heat to a simmer.
- Combine the cornstarch with the remaining cup of broth mixing thoroughly.
- Add to pan and stir until broth thickens slightly.
- Return chicken to pan and cook until chicken is cooked through, about 15 minutes.
- Removed from heat and add the spices and sour cream.
- Sprinkle with parsley.
QUICK CHICKEN FRICASSEE
Delicious old fashioned comfort food made fast and easy. You can have dinner on the table in 30 minutes and tastes as good, if not better, than the version that takes a couple of hours.
Provided by Sandy in Oklahoma
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in large frying pan on medium heat. Add chicken and onion; cook until chicken is cooked through and onion is tender, stirring frequently.
- Stir in soup and mushrooms. Add water, wine, thyme and salt; mix well. Bring to boil. Remove from heat.
- Add rice and parsley; stir. Cover and let stand 5 minutes. Sprinkle with bacon.
CHICKEN FRICASSEE
My mom used to make this without a recipe, and this is what I remember of how to make it. You can use a cut up chicken with bones, but the breast pieces are easier. I use my electric skillet for this recipe.
Provided by Carol
Categories Stew
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 368.7, Fat 19.1, SaturatedFat 3.5, Cholesterol 61.9, Sodium 896, Carbohydrate 22.1, Fiber 0.9, Sugar 1.3, Protein 25.4
EASY PAN-SEARED CHICKEN AND SAUSAGE
Cook chicken, andouille and celery with jalapeno, allspice and thyme for an irresistible one-pan dish with subtle heat and big flavor.
Provided by Food Network Kitchen
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Put the sausage and oil in a large, cold nonstick skillet and cook over medium heat until the fat starts to render and the sausage starts to brown, about 6 minutes. Transfer the sausage to a small plate with a slotted spoon.
- Sprinkle the chicken with 3/4 teaspoon salt and a couple turns of pepper, then toss in the flour to coat. Increase the heat under the skillet to medium-high and sear the chicken skin-side down until golden brown, about 8 minutes.
- Flip the chicken skin-side up. Add the scallion whites, garlic, jalapeno, allspice, thyme and 3/4 cup water. Return the sausage to the pan. Arrange the celery around the chicken and bring to a simmer. Reduce the heat to medium-low, cover and cook until the chicken is cooked through and the celery is crisp-tender, 20 to 25 minutes. Serve topped with the scallion greens and a few sprigs of fresh thyme.
GLOSSY CHICKEN FRICASSEE
Make and share this Glossy Chicken Fricassee recipe from Food.com.
Provided by Sharon123
Categories Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Wash the chicken pieces and dry with paper towels.
- In a deep saute pan, over medium heat, put half of the butter and extra virgin olive oil.
- Add half the chicken and brown all sides about 10 minutes.
- Set aside.
- Repeat with the remaining butter and chicken.
- Transfer the fried chicken to pan and sprinkle with flour, making sure all pieces are covered.
- Simmer for 4 minutes.
- Add the wine, bringing up the temperature until it reaches boiling point.
- Then add the chicken stock and keep stirring until it is well mixed.
- Season with salt and pepper.
- Cover and cook for 25 minutes over low heat, stirring occasionally.
- Sauce:.
- In a frying pan, heat remaining butter over medium heat.
- Add the scallions, mushrooms and lemon juice.
- Cook 3 minutes.
- Set aside.
- In the same pan, add shallots, water and sugar.
- Simmer for 10 minutes until soft.
- Add this mix to reserved mushrooms.
- Carefully transfer the chicken to a serving platter and cover with aluminum foil to keep warm.
- Boil the sauce until it is the consistency of a smooth gravy.
- Add the cream, mushrooms and shallots.
- Season with salt and pepper if necessary and cook 2 minutes.
- Pour the sauce over the chicken.
- Sprinkle with parsley before serving.
- Serves 4.
RECIPE FOR CHICKEN FRICASSEE
You will love this simplified recipe for chicken fricassee, a classic French dish of chicken and vegetables in a creamy wine sauce. Rustic, versatile and delicious.
Provided by Cheryl
Categories Main Course
Time 1h
Number Of Ingredients 13
Steps:
- HEAT OVEN to 375F/190C.
- SEASON CHICKEN: Place flour coating (flour + seasonings) in bag. Pat chicken dry and add it to bag. Shake to coat evenly. If bag is small, do a few pieces at a time. Alternatively, dip pieces of chicken in flour coating on plate and shake off. You just want a very light coating.
- SAUTÉ CHICKEN: Heat oil in large oven proof skillet to medium-high heat (7/10). Sauté chicken until golden brown, about 3-4 minutes per side. It won't be cooked through. Remove to plate lined with a paper towel. Keep 2 tablespoons of grease/fat in skillet and discard the rest. If not enough grease, add butter or oil.
- SAUTÉ VEGETABLES: Lower heat to medium heat. Add all chopped vegetables (not including spinach) and sauté until almost tender, about 5-6 minutes. Add garlic and cook for 30 seconds.
- MAKE SAUCE: Add flour and stir constantly for 2 minutes, scraping up any browned bits at the bottom of the pan. Add wine to the flour mixture and cook for 1 minute until almost evaporated, then add broth and herbs and stir until sauce is slightly thickened into a creamy white or light brown sauce. It will thicken more when baked with chicken.
- BAKE: Return chicken to skillet skin side up. Place skillet in oven, uncovered. Bake for 30-40 minutes, depending on thickness of chicken (if using boneless chicken, time will be cut in half or more). Chicken should be cooked to 160F/71C measured with an instant read thermometer. It will rise a few more degrees when finishing.
- FINISH AND SERVE: Remove skillet from oven and place on stove. Transfer chicken to plate and add cream to make a creamy sauce. Taste and adjust seasonings, adding more salt or thyme for example. Stir in chopped spinach if using until wilted (1 minute). Return chicken to skillet. Spoon sauce onto pieces and serve immediately.
Nutrition Facts : Calories 665 kcal, Carbohydrate 19 g, Protein 48 g, Fat 41 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 181 mg, Sodium 544 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 26 g, ServingSize 1 serving
CHICKEN FRICASSéE (FRENCH CREAMY CHICKEN STEW)
Recipe video above. A traditional French dish, this is essentially a quick chicken stew with a creamy white mushroom sauce. It's a bit like a white sauce version of the famous French Coq au Vin - but it's much faster to make!This is a wonderful rustic family meal that's quick enough for midweek, or to elevate to restaurant level by using homemade chicken stock.
Provided by Nagi
Categories Main Main Course
Number Of Ingredients 17
Steps:
- Season chicken: Pat chicken dry with paper towels then sprinkle with salt and pepper.
- Brown thighs: Melt butter over medium-high heat in a large skillet or heavy based pot with a lid. Add chicken thighs, skin side down, and cook for 4 to 5 minutes until golden brown. Turn and cook the other side for 1 minute then remove to a plate.
- Brown drumsticks: Then brown the drumsticks, as best you can. I do 3 sides, about 2 minutes each. Then remove from skillet.
- Sauté mushrooms and onion: Add mushrooms, onion, bay leave and thyme. Cook for 5 minutes until mushroom is lightly golden - they won't go deep golden brown.
- Garlic and flour: Add garlic and stir for 30 seconds. Add flour and cook for 1 minute.
- Wine and chicken stock: Add wine and chicken stock. Stir, scraping the base of the pot to dissolve the brown residue stuck to the pan ("fond") into the sauce.
- Return chicken to sauce: Return chicken back into the sauce with the skin side up.
- Simmer covered 10 minutes: Once it comes to a simmer, adjust heat so it's bubbling constantly but not rapidly (see video) - medium-low on my stove. Cover with lid and simmer 10 minutes.
- Uncover 20 minutes: Remove lid and let it simmer for a further 20 minutes. Chicken will be cooked - internal temperature 75°C/167°F or slightly higher.
- Creamy sauce: Remove chicken to a plate. Add cream and stir. Once it comes up to a simmer, taste sauce (I know, big ask!), and add more salt if desired..
- Serve! Return chicken into the sauce then remove from the stove. Sprinkle with parsley and serve! Traditionally served over mashed potato or rice. Also ideal with short pasta like penne, ziti or macaroni.
Nutrition Facts : Calories 792 kcal, Carbohydrate 22 g, Protein 43 g, Fat 57 g, SaturatedFat 25 g, TransFat 1 g, Cholesterol 284 mg, Sodium 1185 mg, Fiber 2 g, Sugar 7 g, UnsaturatedFat 27 g, ServingSize 1 serving
DELICIOUS AND QUICK CHICKEN FRICASEE
The delicious silky sauce and abundance of mushrooms makes a special weekday meal for my family. Based on a recipe by American Test Kitchen, altered to fit my family size and to cut a bit more fat. The lemon, nutmeg and egg yolk(!) add so much to this recipe. I served it with zucchini, carrots, and couscous as sides but plan to serve it with peas and a different grain next time.
Provided by treehuggingmom
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat butter and oil in large skillet over medium-high heat. Season chicken with salt and pepper. Cook chicken until browned, about 4 minutes, then flip and cook until browned on second side, 4 more minutes. Transfer to large plate.
- Cook mushrooms, onion, and wine in skillet, stirring occasionally, until liquid has evaporated and mushrooms are browned, 8 to 10 minutes. Add flour and garlic, and stir constantly for 1 minute. Add broth and bring mixture to boil, scraping bottom of pan with wooden spoon to loosen browned bits.
- Add chicken and any accumulated juices to skillet. Reduce heat to medium-low, cover, and simmer 5-10 minutes, until instant-read thermometer registers 160 degrees in breasts and 175 degrees in thighs.
- Transfer chicken to clean platter and cover loosely with inverted pie pan.
- Whisk sour cream and egg yolk in medium bowl. Whisking constantly, slowly stir ½ cup sauce into sour cream mixture. Stirring constantly, slowly pour sour cream mixture into simmering sauce. Stir in nutmeg, lemon juice, and tarragon; return to simmer. Season to taste with salt and pepper.
- Pour sauce over chicken and serve.
CHICKEN FRICASSEE
Steps:
- In a large Dutch oven, heat the oil. Brown the chicken and set aside.
- Preheat oven to 375 degrees F.
- In the same pan add more oil, if necessary, and add the peppers, onions, and garlic. Cook until the vegetables start to soften and caramelize, about 5 minutes. Add the ground cumin, coriander, and cayenne. Cook for another 5 minutes. Remove the pepper mixture and puree until smooth in a food processor and set aside.
- In the same pan, add the chicken back in, along with the malanga, green plantain, and calabaza. Pour in the chicken stock and the pureed pepper mixture (sofrito). Cover and cook in the oven until the chicken is falling off the bone and the vegetables are tender, about 1 hour.
- Serve garnished with chopped cilantro.
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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QUICK CHICKEN FRICASSEE - THE TOASTY KITCHEN
From thetoastykitchen.com
Ratings 9Calories 340 per servingCategory Main Course
- Carefully slice chicken breasts in half lengthwise to create two thin pieces (as if you were butterflying them, but continue slicing all the way through). Alternately, pound chicken breasts to a 1 inch thickness. Season with salt and pepper
- In a sauté pan over medium heat, add butter. When melted and bubbling, add prepared chicken breasts. Cook chicken for 2-3 minutes per side, or until lightly browned. Remove from pan and set aside.
- Add carrots and onions to pan and cook for 2 minutes, stirring occasionally. Add mushrooms and cook for another 2 to 3 minutes, or until lightly browned and onions are turning translucent.
- Add minced garlic and cook for 30 seconds. Watch carefully as minced garlic can burn quickly. Add flour and toss vegetables to coat. Cook for 30 seconds.
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Ratings 3Calories 521 per servingCategory Main
- Remove the chicken and set aside. Next, add the onions and mushrooms to the pan and sauté over low heat for 5 minutes white frequently stirring.
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From myrecipes.com
5/5 (22)Calories 262 per servingServings 4
- Combine first 5 ingredients in a large zip-top plastic bag. Add chicken; toss well to coat. Remove chicken from bag; reserve flour mixture. Melt butter in a large nonstick skillet over medium heat. Add chicken, breast sides down; sauté 5 minutes or until chicken is browned. Remove chicken from pan; keep warm.
- Add onion, celery, and garlic to pan; sauté 5 minutes, stirring occasionally. Stir in reserved flour mixture; cook 1 minute. Add broth and wine; bring to a boil. Add carrot. Return chicken to pan, breast sides up. Cover, reduce heat, and simmer 25 minutes or until chicken is done. Sprinkle with the chopped parsley.
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- Pat dry chicken breasts with paper towels and season them generously with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Heat butter and olive oil in a large skillet. Place chicken breasts and cook each side for 4 minutes, in medium high heat. At this point they will not be cooked thoroughly.
- Add the mushrooms, onions, and white wine to same skillet and cook for 8-10 minutes, stirring occasionally, until mushrooms are browned.
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