Grandma Titas Chicken Fricassee Recipes

CHICKEN FRICASSEE WITH MORELS AND VIN JAUNE

Steps:

• Prepare the morels: Place the morels in a colander and rinse well under cold running water to rid them of any grit. Transfer them to a heatproof measuring cup. Pour boiling water over the mushrooms to cover. Set aside for 20 minutes to plump them up. Then, using a slotted spoon, carefully remove the mushrooms from the liquid, leaving behind any grit that may have fallen to the bottom. If any of the morels are extremely large, halve them lengthwise.
• Liberally season the chicken pieces on all sides with sea salt and white pepper.
• In a deep 12-inch skillet, combine the oil and 4 tablespoons of the butter. Place over moderate heat. When the fats are hot but not smoking, add the chicken, skin side down, and brown until it turns an even golden color, about 5 minutes more. Carefully regulate the heat to avoid scorching the skin. (This may have to be done in batches.) When all the pieces are browned, use tongs (to avoid piercing the meat) to transfer them to a platter. Season again with sea salt and white pepper.
• Pour off and discard the fat in the skillet. Add the remaining 1 tablespoon butter, the shallots, and the garlic. Cook, covered, over low heat, until soft but not browned, about 3 minutes. Add the wine and boil, uncovered, over high heat for 5 minutes to burn off the alcohol, which could make the sauce bitter. Add the cream and the morels, and stir to blend. Return the chicken and any juices that have accumulated to the skillet. Cover, and cook over low heat, turning the pieces in the sauce once or twice, until the chicken is cooked through and has thoroughly absorbed the sauce, about 20 minutes. Taste for seasoning and serve.

CHICKEN FRICASEE

Steps:

• Heat oil in a large pot or Dutch oven, over medium-high heat. Briefly brown chicken pieces in batches. When all of the pieces have been browned, return them all to the pot and cover with a layer of sliced onions, and then potatoes. Season with pepper and sprinkle with parsley. Pour the chicken broth over all.
• Cover and simmer on low heat for 45 minutes, pushing potatoes down into the liquid occasionally. When potatoes are tender but not mushy, add frozen peas and simmer for 5 more minutes.

GRANDMA TITA€™S CHICKEN FRICASSEE & EMERALD RICE

Steps:

• Chicken 1. Bring a large pot of salted water to a boil. Add the asparagus and cook until tender, about 5 to 8 minutes. Reserve 3/4 cup of the cooking liquid and then strain the asparagus. Rinse under cold water and transfer to a paper towel-lined plate. Set aside. 2. Place the chicken breasts in a large pot with the chicken broth, onion, garlic, Worcestershire sauce, lemon zest, cumin, oregano, salt and pepper. Cover, bring to a boil, then reduce the heat to medium-low and simmer, until the chicken is cooked through, about 15 minutes. Transfer the chicken to a plate, then strain the broth through a fine-mesh sieve and set it aside until cooled. Remove the chicken from the bones, discarding the skin and pulling the meat off into big, long chunks. 3. Place the flour in a large bowl. Add a little of the chicken’s cooking broth to the flour, whisking it until it forms a smooth paste. Whisk in the remaining broth then pour the mixture into a medium saucepan. Bring the sauce to a simmer over medium heat, stirring constantly so it doesn't stick or burn, until it has thickened slightly, 15 minutes. 4. Whisk in the reserved asparagus cooking liquid, the cream, and the capers. Add the chicken back to the sauce and stir to coat in sauce. Add the asparagus and gently tuck it in to the sauce (the asparagus is very delicate so handle it carefully). Cook a couple of minutes to heat through and bring the flavors together. Rice 1. Pre-heat your broiler to high. 2. Microwave the cooked rice on high in 30 seconds increments until it’s warmed through. Place the rice in a heatproof casserole or baking dish and toss with the melted butter, cilantro, parsley, lime zest and Parmesan cheese. Place the dish under the broiler for 5 - 7 minutes, check often, since broilers vary. Season with salt and pepper and serve.