FRICASSEED CHICKEN WITH ACACIA HONEY
Provided by Pierre Franey
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Sprinkle chicken pieces with salt and pepper.
- Heat oil and butter in a heavy skillet large enough to hold chicken pieces in one layer. Add chicken skin-side down and cook until golden brown, about 10 minutes. Do not cover.
- Drain off fat and add shallots and onions. Stir and cook over medium heat for about 5 minutes until onions are light brown. Add bay leaves and thyme. Stir, add wine, cream, chicken broth, lemon juice and honey. Bring to a boil, stir and scrape the bottom of skillet.
- Cover and simmer for about 15 minutes or until chicken is done. Remove cover and cook for 5 more minutes to reduce the sauce.
- Remove bay leaves and thyme sprigs before serving. Serve hot.
Nutrition Facts : @context http, Calories 796, UnsaturatedFat 34 grams, Carbohydrate 15 grams, Fat 56 grams, Fiber 2 grams, Protein 52 grams, SaturatedFat 18 grams, Sodium 1280 milligrams, Sugar 8 grams, TransFat 0 grams
CHICKEN THIGH FRICASSEE
Steps:
- Heat the olive oil and butter in a large Dutch oven over high heat. Add the chicken a few pieces at a time and brown on all sides. As they brown, sprinkle with salt and pepper and transfer to a platter.
- Add the onions to the pot and cook over medium heat to soften. Add the celery and garlic and cook until they turn a rich brown, about 5 minutes. Add the tomatoes and cook, stirring, for 3 more minutes. Deglaze with vermouth, then add the chicken broth and thyme. Return the chicken to the pot and bring to a simmer. Lower the heat, then cover and simmer for 45 minutes. Add the roasted peppers and pasilla, then cover and cook until the chicken is fork-tender and the thigh bones are loose, an additional 30 minutes.
GRANDMA TITA'S CHICKEN FRICASSEE
Steps:
- Season the chicken all over with salt and pepper. Place the chicken breasts in a large pot with the broth, onion, garlic, Worcestershire sauce, lemon zest, cumin, and oregano. Cover, bring to a boil, then reduce the heat to medium-low and simmer, until the chicken is cooked through, about 15 to 20 minutes. Transfer the chicken to a plate, then strain the broth through a fine-mesh sieve into another pot. Remove the chicken from the bones, discarding the skin and pulling the meat off into big, long chunks.
- Put the pot of broth over medium heat. Add the flour, whisking to avoid getting lumps. Bring the sauce to a simmer stirring constantly so it doesn't stick or burn, until it has thickened slightly, about 10 minutes.
- Remove the asparagus from the jar, reserving the liquid, and cut the stalks into thirds. Whisk the asparagus water into the thickened broth. Add the cream and capers, stirring to combine. Add the chicken and asparagus to the sauce and stir to coat. Cook a couple of minutes to heat through and bring the flavors together. Transfer the chicken fricassee to a decorative platter or bowl and garnish with chopped scallions.
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
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
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.
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
CHICKEN FRICASSEE (FRICASSEE DE POULET A L'ANCIENNE)
Also see our step-by-step photo tutorial for making Chicken Fricassee. A fricassee is halfway between a saute and a stew. A true classic -- with as many variations as there are grandmothers in France -- it relies on humble ingredients and just a single pot. It's the original French comfort food: simmered chicken with hearty vegetables in a rich, silky sauce. And almost as satisfying as the dish itself is having our one-pot master recipe in your repertoire.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h15m
Number Of Ingredients 18
Steps:
- Brown ChickenSeason chicken on both sides with 1 tablespoon salt and 1/2 teaspoon pepper. Preheat a Dutch oven or other large heavy pot over medium-high heat. Add 2 tablespoons butter and the oil to pot. When butter melts and foam subsides, add half the chicken, skin side down, in a single layer; do not crowd pot. (If butter begins to blacken, lower heat.) Fry chicken, turning once, until golden brown on both sides, about 10 minutes total, and transfer to a plate. Repeat with remaining chicken.
- Saute MirepoixReduce heat to medium, and add mirepoix (onion, carrot, and celery) to pot, scraping up any browned bits with a wooden spoon. Saute mirepoix, stirring occasionally, until soft and golden brown in places, 8 to 10 minutes.
- Cook Mushrooms and FlourAdd mushrooms, and cook, stirring occasionally, until mushrooms darken, become glossy, and begin to release liquid, 4 to 5 minutes. Stir in flour, and cook until flour is absorbed by vegetables and is no longer visible, about 1 minute.
- Pour in Wine and BrothAdd wine to pot, and bring to a boil, stirring until liquid just thickens, about 45 seconds. Add broth, and stir.
- Simmer ChickenPlace chicken, skin side up, in a single layer on vegetables; pour juices that have accumulated on plate into pot. Tie parsley sprigs, thyme sprigs, and bay leaf together with kitchen twine; add to pot. Bring to a boil, then reduce to a simmer. Cover partially. Cook until internal temperature of thickest part of chicken registers 165 degrees, 25 to 30 minutes. Transfer chicken to a clean plate. Simmer liquid, uncovered, until reduced slightly, about 5 minutes. Discard herbs.
- Make and Add LiaisonTo make the liaison (sauce thickener), whisk together egg yolks and cream in a medium bowl. Whisking constantly, pour 1/2 cup cooking liquid, 1 tablespoon at a time, into liaison to temper it. Stir tempered liaison into pot.
- Finish with Tarragon, Lemon, and ButterReturn chicken to pot. Add tarragon, lemon juice, and the remaining butter. Bring to a simmer, stir gently to combine, and serve.
CHICKEN WINGS FRICASSEE
These old-fashioned sautéed chicken wings with flavorful gravy are equally impressive and inexpensive. They usually draw compliments-and second helpings.-Sundra Lewis, Bogalusa, Louisiana
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cut chicken wings into three sections; discard wing tips. In a shallow bowl, combine flour, seasoned salt and 1/2 teaspoon pepper. Add wings; toss to coat evenly. In a large skillet, brown wings on all sides in oil. Add onions and garlic; cook until tender. Stir in water, salt and remaining pepper; mix well. Bring to a boil; reduce heat. Simmer, uncovered, for 30-35 minutes or until chicken juices run clear. Serve over rice.
Nutrition Facts : Calories 477 calories, Fat 32g fat (7g saturated fat), Cholesterol 92mg cholesterol, Sodium 1062mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 31g protein.
More about "fricasseed chicken with acacia honey recipes"
BEST CHICKEN FRICASSEE RECIPE - HOW TO MAKE CHICKEN …
From delish.com
5/5 (33)Occupation Food EditorCuisine FrenchTotal Time 45 mins
- Season chicken on both sides with salt and pepper then add to skillet and cook until golden, 5 minutes per side.
ACACIA HONEY: ORIGINS, BENEFITS, NUTRITION, AND USES.
From miskshops.com
CHICKEN FRICASSEE - IMMACULATE BITES
From africanbites.com
FRICASSEED CHICKEN - RECIPES - PAGE 3 | COOKS.COM
From cooks.com
FRICASSEED CHICKEN - THE BEST JAMAICAN DISH - YOUTUBE
From youtube.com
CHICKEN FRICASSEE - QUICK CREAMY FRENCH STEW - FOOLPROOF LIVING
From foolproofliving.com
FRICASSEED CHICKEN WITH ACACIA HONEY - DINING AND COOKING
From diningandcooking.com
FRICASSEED HONEY CHICKEN WITH ORGANIC ACACIA HONEY & ROSE
From hk.hexapi.com
FRICASSEED HONEY CHICKEN WITH ORGANIC ACACIA HONEY AND ROSE
From hk.hexapi.com
FRICASSEED CHICKEN RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
JAMAICAN FRICASSEE CHICKEN RECIPE – BROWN STEW CHICKEN
From jamaicans.com
OLD-FASHIONED CHICKEN FRICASSEE RECIPE | MYRECIPES
From myrecipes.com
CLASSIC CHICKEN FRICASSEE RECIPE - CHEF BILLY PARISI
From billyparisi.com
JAMAICAN FRICASSEED CHICKEN - COMPLETERECIPES.COM
From completerecipes.com
CHICKEN FRICASSEE - NATASHASKITCHEN.COM
From natashaskitchen.com
FRICASSEED CHICKEN - BIGOVEN.COM
From bigoven.com
PRESIDENT LINCOLN FRICASSEED CHICKEN RECIPE - RECIPEZAZZ.COM
FRICASSEED CHICKEN RECIPE BY MEAT.BIBLE | IFOOD.TV
From ifood.tv
CHICKEN FRICASSEE WITH MUSHROOMS - EATWELL101
From eatwell101.com
FRICASSEED CHICKEN RECIPES EASY - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
HONEY GARLIC CHICKEN - EASY ROAST CHICKEN RECIPE WITH SAUCE
From toriavey.com
FRICASSEED CHICKEN RECIPE BY TRUSTED.CHEF | IFOOD.TV
From ifood.tv
JAMAICAN FRICASSEED CHICKEN RECIPE
From free-recipes.co.uk
CHICKEN FRICASSEE - JO COOKS
From jocooks.com
CLASSIC CHICKEN FRICASSEE RECIPE | COOKING ON THE RANCH
From highlandsranchfoodie.com
FRICASSEED CHICKEN WITH BLACK OLIVES - THIBEAULT'S TABLE
From sites.google.com
PRESIDENT LINCOLN FRICASSEED CHICKEN RECIPE - RECIPEZAZZ.COM
FOODISTA | RECIPES, COOKING TIPS, AND FOOD NEWS | FRICASSEED …
FRICASSEED CHICKEN WITH NOODLES - NO YOLKS
From noyolks.com
FRICASSEED CHICKEN RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
FRICASSEED CHICKEN RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
"FRICASSEED" CHICKEN - RECIPE | COOKS.COM
From cooks.com
FRICASSEED CHICKEN AND DUMPLINGS RECIPE - WEBETUTORIAL
From webetutorial.com
OLD FASHIONED CAJUN CHICKEN FRICASSéE (STEW) RECIPE
From dandydon.com
THE FRICASSEE COOKING METHOD
From thespruceeats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search