German Chicken Recipes Fricassee Recipe 435

GERMAN CHICKEN RECIPES: FRICASSEE RECIPE - (4.3/5)

Steps:

• Soup: - wash the chicken, dry it and put it a pan that is big enough for 2-3 liter liquid - add 2 liter cold water and bring it to a boil. - cut celery root in cubes, cut carrots in 2-3 pieces. - add the celery, the root, carrots, bay leaves to the broth. - cut the onion in 2 pieces, in every piece stick a clove, add it to the soup. - let it simmer for 1-2 hours or until chicken meat is tender. Fricassee: - take the cooked chicken out of the broth, drain it through a a sieve. Keep 1 liter for the fricassee. - Remove all the nice looking meat from the bones (don't use the skin, or dark brown pieces); cut bigger pieces into smaller pieces. - Drain mushrooms and asparagus. If you use frozen asparagus break the frozen asparagus in small pieces. - Add butter in an extra pan and on reduced heat, mix in the flour while stirring until the flour has a golden yellow color. The butter should not become brown. - Very slowly add the chicken broth, first a little bit, then more and more while whisking it. You want to avoid clumping. - Let it simmer for 10 minutes on low heat while stirring frequently. - Add chicken meat, asparagus, peas and mushrooms to the sauce. - Now add the yolk into the milk, and mix it carefully into the fricassee mix. Important: The sauce should not be boiling hot. Let it cool off a bit before adding the yolk/milk mix, and don't bring it to a boil again. - Squeeze the lemon and and add the juice to the sauce. Spice it with salt and pepper and nutmeg to taste. You can also add additional lemon juice if you think it needs more. You should taste the juice a bit.

CHICKEN FRICASSEE

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.

SECRET RECIPE CHICKEN FRICASSEE

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.

MICHAEL SYMON'S CHICKEN FRICASSEE

Steps:

• Pat chicken dry and season with salt and pepper.
• Brown chicken in oil in a heavy pan, in batches if necessary.
• While chicken is browning, tie the herbs and peppercorns in cheesecloth with a long piece of kitchen twine.
• Drain chicken and keep warm.
• Add butter to the pan with carrots, onions, garlic, and celery, salt and pepper. Saute until slightly soft, about 5 minutes.
• Sprinkle four over vegetables and quickly stir to mix with butter, then add the wine, a little bit at a time, so sauce does not clump.
• Reduce the wine by half, then add the chicken stock. Then add the cheesecloth wrapped herbs (bouquet garnis), tying the string to the pot handle so it doesn't get lost, and add chicken to pan.
• Reduce heat and simmer for 35 minutes or so, until chicken is done and tender.
• Whisk together the egg mixture in a small bowl and temper it by adding a small amount of the hot cooking liquid at a time, whisking constantly, so eggs do not curdle.
• Remove bouquet garnis from pan and stir in egg mixture and lemon zest, checking seasoning and adjusting with more salt and pepper if needed. Cook just one or two minutes to heat that, then remove from heat.
• Saute the onions and mushrooms in butter, seasoning with salt and pepper and cooking for about 8 minutes or until lightly browned. Add the wine to the saute pan and deglaze, stirring up any browned bits, and cooking until wine is reduced by half, a few minutes or so.
• Place some of the mushroom/onion mixture into a bowl and place some chicken and sauce on top. garnishing with parsley if desired.
• Cook's note: I recommend serving this with dry white wine, fresh baguette with softened herb butter and a tossed salad with freshly made vinaigrette and shaved parmesan (easy accompaniments for a large meal, or cut the recipe down using the serving sizer on the recipe page).

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.

BAKED CHICKEN FRICASSEE

Steps:

• Position a rack at the center of the oven and preheat to 375°.
• Pat the chicken dry using paper towels.
• In a plastic food storage bag, combine the flour, cornstarch, paprika, marjoram, onion salt, and pepper.
• One by one, place the chicken pieces into the bag; seal and shake to coat.
• Place the chicken into a shallow baking pan in a single layer and scatter the scallions, parsley, and garlic on top.
• In a large bowl, blend the soup and milk and pour over the chicken. Bake until browned, about 40 minutes.
• Cover and reduce the oven temperature to 350°. Bake until the chicken is fork tender and cooked through, about 20 minutes.