Southern Chicken Fricassee Recipes

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CHICKEN FRICASSEE



Chicken Fricassee image

This chicken fricassee dish is one of our all-time favorites. When you have guests over, just double the recipe.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 13

4-1/2 teaspoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dried thyme
2 bone-in chicken thighs, skin removed (about 3/4 pound)
2 tablespoons butter
3/4 cup sliced fresh mushrooms
1/2 cup diced onion
1/4 cup diced celery
3/4 cup water
1 small bay leaf
1/4 cup milk
2 teaspoons minced fresh parsley

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.

Nutrition Facts :

SOUTHERN CHICKEN FRICASSEE



Southern Chicken Fricassee image

This is a recipe I remember my mother making, since I was a child. Now DH loves it as much as I do. Its comfort food at it's finest! Great on a cold night. I like to serve it with garlic-mashed potatoes, fresh green beans, and French bread to sop-up the gravy. Mmm.

Provided by LisaGay

Categories     Stew

Time 2h

Yield 6 serving(s)

Number Of Ingredients 10

3 lbs chicken pieces
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon red pepper
1/2 cup flour
1/2 cup vegetable oil
1/3 cup water
2 tablespoons seasoned flour
1 cup milk
1 chicken bouillon cube

Steps:

  • Combine seasonings and flour.
  • Dredge chicken pieces in seasoned flour, shaking off any excess.
  • In a heavy skillet or Dutch oven, brown chicken pieces in hot oil, over medium-high heat.
  • This will probably have to be done in two batches.
  • Return the chicken to skillet and add water.
  • Bake in preheated 325°F oven, covered, for 1 hour.
  • Uncover and bake for 20 minutes.
  • Remove chicken to platter and tent with foil to keep warm.
  • Skim fat off of drippings, if desired.
  • Evenly sprinkle flour over drippings while whisking.
  • When incorporated, whisk in milk and bouillon cube.
  • Simmer over a low to medium fire, stirring often, until thickened.
  • Serve the milk gravy over chicken and garlic-mashed potatoes.

SPRING CHICKEN FRICASSEE



Spring Chicken Fricassee image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 17

4 poussin, about 12 to 14 ounces each, butterflied through the back bone
Salt and pepper
2 tablespoons olive oil
1 tablespoon whole, unsalted butter
1/2 cup purple pearl onions, blanched and peeled
1/2 cup dry sherry
1 1/2 cups hot chicken stock
2 bay leaves
3 star anise
1 tablespoon grated ginger
1 tablespoon coriander seed
1 tablespoon cardamom seed
1/4 pound fresh morels, cleaned well, quartered
1/2 cup fresh new peas
1/2 pound pencil asparagus, woody stem removed
4 ounces creme fraiche
1/4 cup chopped chives

Steps:

  • Season the poussin with a generous sprinkling of salt and freshly ground black pepper.
  • Heat the olive oil together with the butter in a saute pan with straight sides (sauteuse) over medium heat. Add the poussin, without crowding, to the saute pan skin side down and cook slowly to brown the chickens to a golden brown color. Turn the chickens to brown the other side, add the pearl onions to caramelize with the chicken, and place a lid on the pan. Allow the chicken and onions to simmer together for 5 to 7 minutes.
  • Add the dry sherry to the saute pan and cook down to reduce the liquid until almost evaporated.
  • Add the hot stock together with the spices tied in cheesecloth into an herb bouquet garni.
  • Let this simmer slowly over low heat for 30 to 35 minutes. After 20 minutes has gone by add the morels to the pan and continue to simmer all together for the remaining 15 minutes cooking time.
  • Remove the chicken carefully from the pan, add the peas and asparagus to the stock and cook for 2 minutes. Stir in the creme fraiche and cook together for 2 more minutes before spooning the vegetables around the chicken and pouring the excess sauce into a sauceboat. Sprinkle chopped chives over everything and serve.

COUNTRY CAPTAIN CHICKEN FRICASSEE



Country Captain Chicken Fricassee image

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 21

1/4 cup sliced toasted almonds
1 (3 1/2 pound) frying chicken, cut into 8 pieces
1 teaspoon salt
Freshly ground black pepper
All-purpose flour, for dredging
2 tablespoons vegetable oil
1 tablespoon butter
1/2 medium onion, diced
1 large yellow bell pepper, diced
2 cloves garlic, smashed
2 teaspoons curry powder
1 teaspoon fresh thyme leaves
Pinch cayenne
1 (15-ounce) can chopped tomatoes
1/4 cup dried currants
Cool Yogurt and Herb Sauce, recipe follows :
1 cup whole milk plain yogurt
1/4 cup fresh cilantro leaves, chopped
5 scallions, white and green parts finely chopped
1 tablespoon honey
Salt and freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat a skillet over medium-high heat and add the almonds and toast swirling the pan until golden. Remove almonds and set aside, reserve skillet.
  • Season the chicken all over with salt and pepper. Dredge the chicken in flour and shake off any excess. Heat the oil and butter in the skillet over medium high heat. Cook the chicken on both sides until golden brown, about 8 minutes. Transfer to a dish and set aside.
  • Add the onion, bell pepper, garlic, curry powder, thyme, and cayenne to the pan. Stir to loosen up the brown bits on the bottom of the pan. Cook until the vegetables are tender, about 5 minutes. Stir in the tomatoes and nestle the chicken pieces in the sauce, bring the sauce up to a simmer and then transfer to the oven and cook until the chicken is cooked through and tender, 20 to 25 minutes.
  • Remove skillet from the oven and transfer chicken to a serving dish. Spoon any oil off the surface of the sauce and discard. Bring the sauce to a simmer over medium heat, add the currants and simmer to thicken slightly. Season with salt and pepper, to taste. Spoon the sauce over the chicken and scatter the toasted almonds on top. Serve with a dollop of cool yogurt and herb sauce.
  • In a bowl combine the first 4 ingredients, season with salt and pepper, to taste.

SECRET RECIPE CHICKEN FRICASSEE



Secret Recipe Chicken Fricassee image

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

¼ cup all-purpose flour
¼ cup margarine
2 cups heavy whipping cream
2 cups chicken broth
1 tablespoon dried parsley
4 egg yolks
¼ cup lemon juice
1 teaspoon cornstarch, or as needed
4 cooked chicken breasts, broken into chunks

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 FRICASSEE



Chicken Fricassee image

A yummy Cajun dish. Chicken, sausage, onion and celery with a seasoning including cayenne pepper and garlic. And of course, what Cajun dish would be complete without the roux?!

Provided by Laura Poche

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 2h40m

Yield 12

Number Of Ingredients 13

12 chicken thighs
2 (12 ounce) packages andouille sausage, sliced
5 green onions, chopped
1 onion, chopped
1 cup vegetable oil
1 cup all-purpose flour
8 cups water
5 stalks celery, chopped
2 tablespoons Cajun seasoning
2 teaspoons cayenne pepper
2 teaspoons salt
2 teaspoons ground black pepper
1 teaspoon minced garlic

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.

Nutrition Facts : Calories 336.5 calories, Carbohydrate 10.8 g, Cholesterol 56.7 mg, Fat 24.8 g, Fiber 1.1 g, Protein 17.3 g, SaturatedFat 4.1 g, Sodium 687 mg, Sugar 0.9 g

CHICKEN FRICASSEE (FRICASSEE DE POULET A L'ANCIENNE)



Chicken Fricassee (Fricassee de Poulet a L'Ancienne) image

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

1 whole chicken (3 1/2 to 4 pounds), cut into 11 pieces (reserve back and wing tips for another use, such as stock)
Coarse salt and freshly ground pepper
3 tablespoons unsalted butter, softened, divided
1 tablespoon extra-virgin olive oil
1 small yellow onion, cut into 1/4-inch dice (1 cup)
1 carrot, cut into 1/4-inch dice (1/2 cup)
1 celery stalk, cut into 1/4-inch dice (1/3 cup)
8 ounces cremini mushrooms, trimmed and quartered
2 tablespoons all-purpose flour
2/3 cup dry white wine
4 cups chicken broth
2 sprigs fresh flat-leaf parsley
2 sprigs fresh thyme
1 bay leaf
2 large egg yolks, room temperature
1/4 cup heavy cream
2 to 3 tablespoons roughly chopped fresh tarragon leaves
2 tablespoons fresh lemon juice

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.

CREOLE CHICKEN FRICASSEE



Creole Chicken Fricassee image

The base of this chicken stew gets its flavor from ingredients familiar in Creole country: bell peppers, onions, tomatoes, and bay leaf. Classic French fricassee is made with cream.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h10m

Number Of Ingredients 13

1 cut-up chicken (about 3 pounds)
Salt and pepper
1 tablespoon olive oil
3 onions, chopped
2 green bell peppers, cut into 1-inch pieces
3 tablespoons chopped fresh parsley
2 dried bay leaves
1 teaspoon dried thyme
1 teaspoon dried oregano
1/4 cup white wine, or water
1 (15-ounce) can tomato sauce
2 parsnips, cut into 1/2-inch slices (about 2 cups)
3 carrots, cut into 2-inch chunks

Steps:

  • Sprinkle chicken pieces with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a Dutch oven, heat oil over medium heat. When it's hot, add chicken pieces, and brown well, turning them occasionally, about 15 minutes (if necessary, cook chicken in two batches to avoid crowding the pan). Transfer to a plate.
  • Drain most of the fat from the pan. Add onions, half the bell peppers, 1 tablespoon parsley, bay leaves, thyme, and oregano. Cook until onions are translucent, about 5 minutes. Add wine, and scrape up browned bits from the bottom of the pan with a wooden spoon.
  • Stir in tomato sauce. Return chicken to the pan, along with any accumulated juices, and add parsnips, carrots, and remaining bell peppers. Add enough water to barely cover; bring to a boil. Reduce heat, partially cover the pan, and simmer until chicken is almost cooked through, about 15 minutes. Uncover pan, and continue simmering until chicken is done and the liquid thickens slightly, 10 to 15 minutes. Stir in remaining 2 tablespoons parsley, and serve.

CHICKEN FRICASSEE WITH DUMPLINGS



Chicken Fricassee With Dumplings image

If your family is craving old-fashioned comfort food, give this recipe a try. With plenty of chicken, veggies and dumplings on top, it's a complete meal in one.-Lena Hrynyk, Sherwood Park, Alberta

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 6-8 servings.

Number Of Ingredients 20

1 bay leaf
9 whole peppercorns
4 whole cloves
1/3 cup all-purpose flour
1-1/2 teaspoons salt
1 teaspoon dried marjoram
1 broiler/fryer chicken (3 to 4 pounds), cut up
2 to 4 tablespoons butter
6 large carrots, cut into 1-inch pieces
1-1/2 cups chopped onions
2 celery ribs, cut into 1-inch pieces
1 can (14-1/2 ounces) chicken broth
1 cup water
DUMPLINGS:
1-1/2 cups biscuit/baking mix
2 tablespoons minced chives
1 egg, lightly beaten
1/4 cup milk
2 tablespoons all-purpose flour
1/2 cup half-and-half cream

Steps:

  • Place the bay leaf, peppercorns and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Set aside. In a large resealable bag, combine flour, salt and marjoram. Add chicken, a few pieces at a time, and shake to coat., In a Dutch oven, brown chicken in butter in batches. Remove and keep warm. In the drippings, saute the carrots, onions and celery for 5-6 minutes or until onions begin to brown. , Stir in the broth, water and spice bag. Bring to a boil; add chicken. Reduce heat; cover and simmer for 40 minutes or until chicken juices run clear. Discard spice bag., For dumplings, in a small bowl, combine biscuit mix and chives. Combine egg and milk; add to biscuit mix just until moistened. Drop by heaping tablespoonfuls onto simmering chicken mixture. Cook, uncovered, for 10 minutes. Cover and cook 10 minutes longer or until a toothpick inserted into dumplings comes out clean., Using a slotted spoon, carefully remove chicken and dumplings; keep warm. Combine flour and cream until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and dumplings.

Nutrition Facts :

CHICKEN FRICASSEE



Chicken Fricassee image

Make and share this Chicken Fricassee recipe from Food.com.

Provided by Patty Mae

Categories     Chicken

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 14

1/2 cup flour
1 teaspoon pepper
2 teaspoons salt
1 teaspoon ground sage
1/2 teaspoon ground marjoram
1 teaspoon paprika
3 lbs fryer, cut up
1/2 cup oil
1 medium onion, sliced
1/2 lb fresh mushrooms, sliced
2 cups chicken broth
1/2 cup dry white wine
1/4 cup chopped fresh parsley
1/4 cup sour cream

Steps:

  • Combine flour, salt, pepper, sage, marjoram, and paprika in a bowl; mix well.
  • Set aside the back, neck, and giblets of the chicken to be used for soup or frozen for later use.
  • Dredge remaining chicken pieces in flour.
  • Shake off excess flour and place on a rack. Reserve any remaining flour.
  • Heat oil to 325ºF in a large skillet with a tightly-fitting lid.
  • Add dredged chicken and fry 10 to 15 minutes until golden brown, turning occasionally.
  • Remove chicken to platter and keep warm.
  • Reduce heat to medium.
  • Pour off all except 2 tablespoons of the oil from the skillet.
  • Add 2 tablespoons of the reserved flour mixture to the skillet and cook, stirring frequently, until the flour turns golden brown.
  • Add the onions and mushrooms and continue to cook, stirring constantly, until the onions are translucent.
  • Pour in the chicken broth and white wine.
  • Bring back to a boil while scraping cooked-on bits from the bottom of the pan with a spatula.
  • Continue to cook, stirring constantly, until sauce starts to thicken.
  • Use a whisk to remove lumps if necessary.
  • Return the chicken to the pan and reduce heat to low.
  • Cover and simmer for for 1 hour.
  • Just before serving stir in sour cream and parsley.
  • Serve over rice, mashed potatoes, or egg noodles.

Nutrition Facts : Calories 755.7, Fat 55.2, SaturatedFat 13.6, Cholesterol 174.5, Sodium 1199, Carbohydrate 13, Fiber 1.3, Sugar 1.9, Protein 46.8

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From myrecipes.com


CAJUN STYLE CHICKEN FRICASSEE WITH ANDOUILLE - MY KITCHEN LITTLE
2021-01-07 Reduce the heat to medium, add another couple TSP of oil, if needed, and add the onion, celery, bell pepper, mushrooms, and carrots to the pan. Season lightly with salt and pepper and saute the veggies until nice and tender; about 5 to 6 minutes, stirring occasionally. Add the garlic, and then sprinkle the veggies with the flour.
From mykitchenlittle.com


CHICKEN FRICASSEE - 40 APRONS
2021-07-15 Season both sides of chicken with salt and pepper. Add the olive oil and butter to a large skillet over medium-high heat. Fry chicken about 5 minutes per side or until golden brown, then remove from skillet. Reduce heat to medium then add in the onion, garlic, carrots, and celery. Sauté until soft, about 5-8 minutes.
From 40aprons.com


20 OLD-FASHIONED CHICKEN RECIPES TO MAKE TONIGHT — EAT THIS …
2022-05-20 Courtesy Taste and Tell. Chicken à la King sounds like a dish that was created in some French kitchen for royalty, but it was actually first made in New York City. According to one origin story, it was born at the Brighton Beach Hotel in honor of the hotel's proprietor, E. Clark King II.It appeared on over 300 menus between 1910-1960. Now it is relegated to diners and …
From eatthis.com


CLASSIC CHICKEN FRICASSEE RECIPE - CHEF BILLY PARISI
2020-03-13 This takes about 3-4 minutes per side. Set the chicken aside and lightly sauté the onions and mushrooms over low heat for 4-5 minutes or until lightly browned and tender. Stir in garlic and cook for 30 more seconds. Deglaze with the juice of ½ lemon. Sprinkle in and mix in the flour to the vegetables to create a roux.
From billyparisi.com


CHICKEN FRICASSEE RECIPE | MYRECIPES
Meanwhile, in a large skillet, heat the butter over moderate heat. Add the flour and stir together to make a paste; let cook for about 1 minute. Slowly whisk in the chicken soup (reserve vegetables and chicken) or broth and let simmer for about 5 minutes, or until it thickens.
From myrecipes.com


JAMAICAN FRICASSEE CHICKEN RECIPE – BROWN STEW CHICKEN
Season the chicken with one chopped onion, 2 tablespoons brown sugar, thyme, salt, pepper, garlic, and escallion. Marinate the chicken at room temperature for 2 hours or overnight. Heat the oil in a skillet. Remove seasoning from the chicken pieces and set aside. On high fire, fry the pieces of chicken until golden brown, but not burnt.
From jamaicans.com


CHICKEN FRICASSEE - IMMACULATE BITES
2018-02-26 Add about 2 Tablespoons oil or more followed by onions, celery, garlic, bay leaf, thyme, and mushrooms. Sauté until soft, about 2-3 minutes. Then add the flour. Stir for about a minute. Pour in the chicken stock and wine constantly stirring, until sauce thickens slightly, about 4 …
From africanbites.com


CHICKEN FRICASSéE | BLUE JEAN CHEF - MEREDITH LAURENCE
Pre-heat a 6-quart multi-function pressure cooker using the BROWN or SAUTÉ setting. Season the chicken thighs well with salt and pepper. Add the oil to the cooker and brown the chicken thighs on all sides until nicely colored – about 5 minutes per side. Remove the browned thighs from the pan and set aside.
From bluejeanchef.com


SMOTHERED CHICKEN FRICASSEE | LOUISIANA KITCHEN & CULTURE
Add chicken and brown pieces evenly on all sides. Remove from pot and drain on paper towels. Increase heat to medium-high then add onions, bell pepper, and garlic to pan drippings and sauté 10 minutes. Add roux and stir until completely dissolved. Add broth, reduce heat to medium-low and simmer 5 minutes. Taste, adjust seasoning with salt ...
From louisiana.kitchenandculture.com


COUNTRY CAPTAIN CHICKEN FRICASSEE RECIPE - FOOD NEWS
Step 2. Add onion, celery, and garlic to pan; sauté 5 minutes, stirring occasionally. Stir in reserved flour mixture; cook 1 minute. Add broth and wine; bring to a boil. Add carrot. Return chicken to pan, breast sides up. Cover, reduce heat, and simmer 25 minutes or until chicken is done. Sprinkle with the chopped parsley.
From foodnewsnews.com


CHICKEN FRICASSEE RECIPE - ONE PAN! - RACHEL COOKS®
2020-04-22 Heat oil in a large, ovenproof skillet over medium high heat. Season chicken with 1/2 teaspoon salt and pepper and add to hot oil. Brown for 7-8 minutes on each side and then remove to a plate. Discard extra oil/fat in pan, leaving about 1 tablespoon.
From rachelcooks.com


OLD FASHIONED CAJUN CHICKEN FRICASSéE (STEW) RECIPE
1996-12-17 Next, pour about 1/4 inch of vegetable oil into a heavy frying pan (like a cast iron pot or a Magnalite pot) and heat it over medium-high heat. Add about a cup of flour to a bowl and dredge each piece of chicken in it, then add the pieces to the pot and fry each side for about 2-3 minutes until they’re nice and brown.
From dandydon.com


SOUTHERN-STYLE CHICKEN FRICASSEE - OLDE WESTPORT SPICE
Directions: Reserve 5 tablespoons flour, set aside. Dredge chicken in remaining flour. Heat oil in large skillet, brown chicken well on both sides, cook until no pink in center when checked with a knife, set aside. Add vegetables to same skillet. Sprinkle reserved 5 tablespoons flour over vegetables, stirring until smooth.
From oldewestportspice.com


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