Jennie Junes Brown Fricassée Chicken Recipes

CHICKEN FRICASSEE WITH MORELS AND VIN JAUNE

Chicken Fricassee with Morels and Vin Jaune image

Provided by Food Network

Time 1h5m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 cups (2 ounces) dried morel mushrooms
1 fresh farm chicken (3 to 4 pounds), cut into 8 serving pieces, at room temperature
Fine sea salt
Freshly ground white pepper
3 tablespoons extra-virgin olive oil
5 tablespoons unsalted butter
2 shallots, peeled and finely minced
2 plump, fresh cloves garlic, peeled and finely minced
2 cups vin jaune from the Jura, or sherry, or an oaky Chardonnay
1 cup heavy cream

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.

JENNIE JUNE'S BROWN FRICASSéE CHICKEN

Jennie June's Brown Fricassée Chicken image

The first American Jewish recipe I found for fricassee, a kind of ragout - usually made with chicken, browned lightly with onions in fat and then simmered in the drippings - came from a section on Jewish recipes in Jennie June's _American Cookery Book of 1866._ Jennie June Croley was one of the first American newspaper women and founder of the Sorosis Club. In her only cookbook she included a chapter on Jewish "receipts," which probably came to her from her Jewish friend, Genie H. Rosenfeld. "These are all original and reliable, -- the contribution of a superior Jewish housekeeper in New York," she wrote. Mrs. Rosenfeld was the wife of the dramatist, Sydney Rosenfeld, who was also the first editor of _Puck._ This nineteenth-century recipe cooks well today. The slow sautéing of the onions along with the nutmeg, mace, and thyme enhances the taste of the chicken. Serve it with rice.

Provided by Joan Nathan

Yield Yield: 6 servings (M)

Number Of Ingredients 10

Ingredients

1 4-pound frying chicken, cut up into 8 pieces
6 tablespoons olive oil
6 medium onions, sliced in rings
1 clove garlic, minced
2 tomatoes, peeled, or 1 16-ounce can stewing tomatoes with liquid
1 sprig fresh thyme
Salt and freshly ground pepper to taste
1/2 teaspoon allspice
Dash of mace
1/2 cup water

Steps:

1. Brown the chicken in 2 tablespoons of the oil in a heavy sauté pan and set aside.
2. Drain the pan, add the remaining oil, and simmer the onions very slowly, covered, for about 15 minutes or until soft. Remove the cover, add the garlic, and sauté until the onions are golden.
3. Add the tomatoes and simmer a few minutes. Then add the chicken, the thyme, salt, pepper, allspice, mace, and water. Cover and cook for a half hour or until the chicken is tender, adding water if sauce is too thick.

CHICKEN FRICASEE

Chicken Fricasee image

I'm the mother of four boys who are definitely carnivores! I usually like to make a lot of easy prep slow simmer meals. Like stews, sauces, pot roasts etc. These things work for me cause the prep is quick and cook time is usually a no brainer...check every now and then.....and tada...dinner!!!!

Provided by Cindy

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Time 1h20m

Yield 10

Number Of Ingredients 8

Ingredients

1 tablespoon vegetable oil
2 (3 pound) whole chickens, cut into pieces
2 onion, peeled and sliced into rings
6 baking potatoes, peeled and quartered
2 teaspoons dried parsley
1 teaspoon freshly ground black pepper
2 (14.5 ounce) cans fat-free chicken broth
1 (10 ounce) package frozen green peas

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.

Nutrition Facts : Calories 755.8 calories, Carbohydrate 33.4 g, Cholesterol 204.3 mg, Fat 42.6 g, Fiber 4.3 g, Protein 57.2 g, SaturatedFat 12 g, Sodium 366.8 mg, Sugar 2.2 g

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