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.
HELEN'S FRICASSEE SOUP
This has been a traditional soup made every August at the Trinity United Methodist Church, which was the church of the Bobe's and their relatives after they moved to Vincennes, IN. Needless to say 4 generations of the Bobe family participated in the preparation of this soup!
Provided by Brookes Kitchen
Categories < 4 Hours
Time 2h30m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Cook all ingredients! Save broth from all ingredients!
- Grind all ingredients into a medium size! In other words do not pulverize the ingredients! Mix all ingredients and their broths together and cook slowly! Add salt, red pepper and cloves to taste!
- Caution! Red peppers and cloves make the soup but too much will also ruin the soup!
Nutrition Facts : Calories 821.4, Fat 56.3, SaturatedFat 21.5, Cholesterol 108.3, Sodium 401.3, Carbohydrate 51.2, Fiber 14.9, Sugar 5.4, Protein 28.5
CHICKEN FRICASSEE
Chicken Fricassée is a classic French recipe made with browned chicken thighs cooked in a decadent white wine mushroom sauce flavored with shallots, herbs and cream. A delicious, comforting dish this is perfect for weeknights or cozy weekends at home.
Provided by Trish - Mom On Timeout
Number Of Ingredients 14
Steps:
- Place the butter and extra virgin olive oil in a large skillet and heat over medium-low heat until butter has melted.
- Season chicken thighs with salt and pepper and add the chicken, skin side down, and cook for 3-4 minutes on each side until well browned. The chicken will not be cooked through yet. It will finish cooking later.
- Remove the chicken from the skillet to a plate and cover with aluminum foil. Set aside.
- In the hot skillet, add the mushrooms, shallots and thyme and saute until the mushrooms just begin to brown, about 2 to 3 minutes. (If the pan is dry, add an additional tablespoon of butter and tablespoon of extra virgin olive oil first.)
- Add in the parsley and cook for another 30 seconds to 1 minute.
- Stir in the lemon juice, mushroom soup, chicken stock and white wine until combined.
- Carefully place the chicken thighs back into the skillet, skin side up in the sauce, and bring everything to a simmer over medium or medium-low heat.
- Cover the pan and simmer on medium-low heat for 20 to 30 minutes or until the chicken reaches 165°F in the center. If you don't have a meat thermometer, you can remove a piece of chicken and cut into the middle. If there is no pink and the juices run clear, it is done cooking.
- Take the skillet off the heat and stir in the heavy cream and serve hot with a fresh parsley garnish if desired. Serve with mashed potatoes, rice or even pasta.
Nutrition Facts : Calories 538 kcal, Carbohydrate 12 g, Protein 26 g, Fat 41 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 171 mg, Sodium 729 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 21 g, ServingSize 1 serving
LEFTOVER TURKEY FRICASSEE
Make the most of leftover roast turkey with this creamy fricassee. It's delicious served with potatoes or pasta, and ideal for using up turkey from Christmas dinner
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Heat the butter in a deep frying or sauté pan until sizzling, then add the mushrooms and fry for 4-5 mins until softened. Sprinkle over the flour and stir until a paste forms. Cook for a few more minutes.
- Splash in the wine or sherry and let it bubble for a minute, then stir in the stock and bring to the boil. Reduce the heat to a simmer and stir in the cream. Season, then stir in the turkey. Simmer until the turkey is heated through, then remove from the heat and stir in the parsley, if using. Serve with pasta, mash or rice.
Nutrition Facts : Calories 707 calories, Fat 45 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 65 grams protein, Sodium 1 milligram of sodium
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- Prepare the chicken: Pat dry the chicken thighs with paper towels. Season with salt and pepper.
- Sear the chicken: Heat the butter in a large skillet or braiser over medium high/ high heat. Add the chicken, skin side down, and let it sear until it releases from the pan. Flip and sear the other side. Don't worry about cooking it all the way through - it has lots of time to stew. Remove the chicken from the pan. You might have to do this in batches, so repeat with remaining chicken. Transfer chicken to a plate.
- Cook the veggies: Reduce the heat and add the mushrooms and onions to the skillet. Saute for about 5 minutes, then add the flour. Cook for another minute and stir well. After that, add the wine and let it cook down for a few minutes, then pour in the broth, lemon juice, sugar and stir.
- Cook the stew: Add the chicken pieces back to the skillet in a single layer. Pour in the juices that have accumulated on the plate too.Cover and simmer for 25-30 minutes until the chicken is cooked through. Taste and adjust seasoning as needed.
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