MICROWAVE CHICKEN FRICASEE
I remember making a dish very similar to this when my family first moved to San Diego when I was in 7th grade. It seemed to me that they used our microwave mostly for reheating leftovers LOL! I thought that was silly so checked out the recipe book that came with the microwave and the family favorite became Chicken Fricassee. Have no idea where that recipe went. But I did find one online and adapted it as close as I remember.
Provided by Dawn Whitted @dawn01
Categories Chicken
Number Of Ingredients 9
Steps:
- In 5-qt. casserole arrange chicken pieces. Rub liberally with oil and season with salt, pepper, paprika and top with bay leaf. Add onions, celery and carrots. Pour 8oz of chicken broth over chicken. Liquid should be no more than 1/2 way up casserole dish.
- Cover with lid or plastic wrap, microwave on high for 15 minutes turning half way through cooking time. Add another 5 minutes if juices are still extremely pink. The idea is to have the chicken be 3/4 of the way done.
- Remove the chicken from the casserole dish. Skim the fat from the broth if you like. You may keep the chicken pieces whole or remove the skin and bones from the chicken. Thicken the broth with the instructions below.
- To Thicken broth: Combine 1/2 cup flour and remainder of broth 4oz. plus cold water to make the measurement 1/2 cup then add the slurry to the veggies and broth stirring very well to avoid lumps. Add chicken back into veggies and sauce. Microwave at High for 5-10 minutes, checking the sauce so it thickens into a gravy until hot and bubbly. Serve over mashed potatoes, noodles or dumplings.
- Tips: Chicken pieces should be equal in size so they cook evenly. You may add any seasoning blend such as italian, poultry, spicy to your taste. Be careful not to fill the casserole dish more than half way to prevent overflowing.
MICROWAVE CHICKEN FRICASSEE
Chicken Fricassee in half the time. Good source of Vitamin A, riboflavin, niacin, calcium & iron.
Provided by littleturtle
Categories Stew
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In 2-qt microwave safe casserole dish, heat butter, covered with a paper towel, on High 45-60 seconds until melted.
- Add onion and poultry seasoning, and cook on High 2-3 minutes, until onion is softened.
- Stir flour into mixture, and cook on High 1 minute.
- Gradually stir in milk until smooth, and cook on High 10-12 minutes, until thickened, stirring often.
- Cut chicken into 1 1/2" chunks and add to sauce with vegetables.
- Cook on High 10-12 minutes, until juices run clear, stirring twice.
- In a small bowl, lightly beat egg yolks, and stir in 1/2 cup sauce until smooth.
- Return sauce to chicken, and stir.
- Cook on Medium 3 minutes, or just until thickened, stirring twice, and season with salt and pepper.
- Let stand covered for 5 minutes.
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.
DELICIOUS AND QUICK CHICKEN FRICASEE
The delicious silky sauce and abundance of mushrooms makes a special weekday meal for my family. Based on a recipe by American Test Kitchen, altered to fit my family size and to cut a bit more fat. The lemon, nutmeg and egg yolk(!) add so much to this recipe. I served it with zucchini, carrots, and couscous as sides but plan to serve it with peas and a different grain next time.
Provided by treehuggingmom
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat butter and oil in large skillet over medium-high heat. Season chicken with salt and pepper. Cook chicken until browned, about 4 minutes, then flip and cook until browned on second side, 4 more minutes. Transfer to large plate.
- Cook mushrooms, onion, and wine in skillet, stirring occasionally, until liquid has evaporated and mushrooms are browned, 8 to 10 minutes. Add flour and garlic, and stir constantly for 1 minute. Add broth and bring mixture to boil, scraping bottom of pan with wooden spoon to loosen browned bits.
- Add chicken and any accumulated juices to skillet. Reduce heat to medium-low, cover, and simmer 5-10 minutes, until instant-read thermometer registers 160 degrees in breasts and 175 degrees in thighs.
- Transfer chicken to clean platter and cover loosely with inverted pie pan.
- Whisk sour cream and egg yolk in medium bowl. Whisking constantly, slowly stir ½ cup sauce into sour cream mixture. Stirring constantly, slowly pour sour cream mixture into simmering sauce. Stir in nutmeg, lemon juice, and tarragon; return to simmer. Season to taste with salt and pepper.
- Pour sauce over chicken and serve.
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 FRICASEE
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
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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