Chicken And Artichoke Fricassée With Morel Mushrooms Recipes

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CHICKEN AND ARTICHOKE FRICASSéE WITH MOREL MUSHROOMS

Crème fraîche is the secret ingredient that teases out the artichokes' sweet richness, and it brings this delicious spring braise together.

Provided by Molly Stevens

Categories     Soup/Stew     Milk/Cream     Chicken     Dairy     Garlic     Herb     Mushroom     Vegetable     Sauté     Dinner     Artichoke     Spring     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 to 6 servings

Number Of Ingredients 18



Chicken and Artichoke Fricassée with Morel Mushrooms image

Steps:

  • Fill large bowl with water. Squeeze juice from 1 lemon into water; add lemon halves. Tear outer leaves from 1 artichoke until only pale green leaves remain. Cut top 3/4 inch from top; trim end of stem. Cut in half lengthwise. Rub cut sides of artichoke with lemon half; transfer to bowl with lemon water. Repeat with remaining artichokes.
  • Bring 6 cups water, 2 tablespoons flour, 2 teaspoons salt, and bay leaf to boil in large saucepan. Add artichoke halves and cook until just tender, about 5 minutes. Drain.
  • Melt butter with oil in heavy large deep skillet over medium heat. Sprinkle chicken with salt and pepper. Dredge chicken in flour, shaking off excess. Cook chicken until golden brown, about 4 minutes per side. Transfer chicken to plate. Add mushrooms, carrots, and shallots to skillet. Sprinkle with salt and pepper. Sauté until vegetables begin to soften, about 4 minutes. Add 1 tablespoon thyme and garlic; sauté 1 minute. Add wine; bring to boil. Add broth and artichokes; bring to boil.
  • Return chicken to skillet, reduce heat to medium low, cover, and simmer 20 minutes. Turn chicken, cover, and simmer until cooked through, about 15 minutes longer. Transfer chicken and vegetables to platter. Whisk crème fraîche into sauce in skillet; bring to boil. Season with salt and pepper. Pour sauce over chicken, sprinkle with remaining 1 tablespoon thyme, and serve.

1 1/2 lemons
12 baby artichokes
6 cups water
2 tablespoons all purpose flour plus additional for dredging
2 teaspoons salt
1 bay leaf
2 tablespoons butter
1 tablespoon olive oil
4 chicken thighs
4 chicken drumsticks
4 ounces fresh morel mushrooms
2 medium carrots, peeled, thinly sliced
2 large shallots, thinly sliced
2 tablespoons chopped fresh thyme, divided
1 garlic clove, minced
1/4 cup dry white wine
1/2 cup low-salt chicken broth
1/4 cup crème fraîche

CHICKEN FRICASSEE WITH MORELS AND VIN JAUNE

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 10



Chicken Fricassee with Morels and Vin Jaune image

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.

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

CHICKEN FRICASSEE WITH MORELS

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 9



Chicken Fricassee with Morels image

Steps:

  • Soak morels in 3 cups very hot water for 30 minutes to re-hydrate. Lift them carefully from the hot water in order to leave any grit behind in the liquid. Discard the liquid, and dry the morels lightly with paper towels. Cut morels crosswise into 1/4-inch to 3/8-inch wide slices and set aside. Sprinkle chicken breasts with salt and pepper. Dredge chicken in flour, and shake off excess. Heat half the clarified butter (1/8 cup) in a large saute pan, and cook the chicken over medium heat for about 8 to 10 minutes. Flip the chicken and brown on the second side, 4 to 5 minutes more. Remove to an ovenproof casserole dish. Add the rest of the clarified butter (the other 1/8 cup) to the same saute pan, add the morels and button mushrooms, and cook gently over low heat for 2 minutes. Then add the Madeira and reduce the liquid by half.
  • Preheat oven to 375 degrees F.
  • When the liquid is reduced, add the beef stock and heavy cream and bring to a gentle boil. Let the mushroom sauce cook until mixture starts to thicken, about 5 to 10 minutes. Pour the sauce over the chicken and bake covered in the oven until done, about 25 to 35 minutes. Sprinkle with fresh lemon juice and serve.

2 ounces dried morels
6 chicken breasts with wing, skin on
All-purpose flour, as needed for dredging
1/4 cup clarified butter
6 ounces (about 2 cups) sliced fresh button mushrooms
1 cup Madeira wine
1 cup beef stock
1 cup heavy cream
2 tablespoons lemon juice

MOREL FRICASSEE

May is morel season and to celebrate the return of these miraculous mushrooms, here is a simple morel saute, or fricassee, flavored with ham and herbs. Once morels are out of season (they only last a few short weeks), use other wild mushrooms (Chanterelles and trumpets are good choices)or dried morels. This is delicious over pasta or other grains--or just on its own--or it's a lovely brunch dish served in pastry shells.

Provided by Chef Kate

Categories     Sauces

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11



Morel Fricassee image

Steps:

  • Heat oil and butter in a large skillet over medium-high heat; add onion.
  • Cook, stirring often, until soft, about 5 minutes.
  • Add garlic and ham; cook, stirring often, 1 minute.
  • Add mushrooms and chicken broth; cook, stirring often, 3 minutes.
  • Stir in cream and herbs; cook over low heat until slightly thickened, 3 minutes.
  • Add salt if needed, and pepper to taste.

Nutrition Facts : Calories 178.5, Fat 12.6, SaturatedFat 4.6, Cholesterol 39.4, Sodium 140.1, Carbohydrate 5.2, Fiber 1, Sugar 2.2, Protein 11.8

1 tablespoon olive oil
1 tablespoon butter, unsalted
1 sweet onion, sliced
2 garlic cloves, minced
1 cup cooked ham or 1 cup Canadian bacon, slivered
8 ounces fresh morels, halved, brushed clean
1/2 cup chicken broth
1/4 cup whipping cream (optional)
3 tablespoons minced fresh herbs (such as thyme, tarragon or dill)
1/4 teaspoon salt (optional)
fresh ground pepper

CHICKEN FRICASSEE WITH MORELS AND ASPARAGUS

Provided by Molly O'Neill

Categories     dinner, main course

Time 50m

Yield Four servings

Number Of Ingredients 12



Chicken Fricassee With Morels and Asparagus image

Steps:

  • Heat 2 teaspoons of butter in a large, wide pot over medium-high heat. Add the chicken breasts and sear until browned, about 4 minutes per side. Remove the chicken from the pan. Lower the heat to medium, place 1 teaspoon of butter and the shallots in the pan and cook, stirring constantly, for 30 seconds.
  • Add the broth, wine and thyme and bring to a simmer. Add the chicken and bring back to a simmer. Cover and cook until the chicken is cooked through, about 20 minutes. Remove the chicken and tent with foil to keep warm. Increase the heat and simmer the liquid until it has reduced to 1 cup, about 10 minutes. Remove the thyme.
  • Meanwhile, bring a large pot of water to the boil. Add the asparagus and blanch until crisp-tender, about 3 minutes. Drain and rinse under cold water. Heat the remaining butter in a large nonstick skillet over medium heat. Add the asparagus and the morels and saute until tender, about 4 minutes. Season with 1/2 teaspoon of salt and pepper to taste.
  • Stir the cream, 1 teaspoon of salt and pepper to taste into the sauce. Adjust seasoning if necessary. Divide the chicken among 4 plates and spoon the sauce over it. Place the asparagus and morels around the chicken, sprinkle with parsley and serve immediately.

Nutrition Facts : @context http, Calories 299, UnsaturatedFat 8 grams, Carbohydrate 8 grams, Fat 16 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 7 grams, Sodium 615 milligrams, Sugar 3 grams, TransFat 0 grams

4 teaspoons unsalted butter
2 chicken breasts, split in half and skinned
1/4 cup minced shallots
1 cup chicken broth, homemade or low-sodium canned
1 cup white wine
4 sprigs fresh thyme
20 asparagus spears, ends snapped off, cut into 2-inch pieces
1 cup morels, stemmed and cleaned
1 1/2 teaspoons salt, plus more to taste
Freshly ground pepper to taste
2 tablespoons heavy cream
1 tablespoon chopped Italian parsley

ROMANTIC CHICKEN WITH ARTICHOKES AND MUSHROOMS

Easy, moist, flavorful and aromatic -- the white wine, artichokes and mushrooms make this chicken dish the to way to any man's heart! Delicious served with buttered noodles and fresh greens.

Provided by Caity-O

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 45m

Yield 4

Number Of Ingredients 8



Romantic Chicken with Artichokes and Mushrooms image

Steps:

  • Season chicken with salt and pepper. Heat oil and butter in a large skillet over medium heat. Brown chicken in oil and butter for 5 to 7 minutes per side; remove from skillet, and set aside.
  • Place artichoke hearts and mushrooms in the skillet, and saute until mushrooms are brown and tender. Return chicken to skillet, and pour in reserved artichoke liquid and wine. Reduce heat to low, and simmer for about 10 to 15 minutes, until chicken is no longer pink and juices run clear.
  • Stir in capers, and simmer for another 5 minutes. Remove from heat; serve immediately.

Nutrition Facts : Calories 311.9 calories, Carbohydrate 9.6 g, Cholesterol 74.8 mg, Fat 16.2 g, Fiber 3.9 g, Protein 25 g, SaturatedFat 3.1 g, Sodium 426.2 mg, Sugar 0.9 g

4 skinless, boneless chicken breast halves
salt and pepper to taste
1 tablespoon olive oil
1 tablespoon butter
1 (14 ounce) can marinated quartered artichoke hearts, drained, liquid reserved
1 cup sliced fresh mushrooms
1 cup white wine
1 tablespoon capers

PORK, MUSHROOM, AND ARTICHOKE FRICASSEE

Not familiar with fricassee? It's a cross between a saute and a stew with a creamy pan sauce. Here, juicy pork tenderloin is teamed with mushrooms and canned artichokes, and everything is cooked in one pan.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 45m

Number Of Ingredients 11



Pork, Mushroom, and Artichoke Fricassee image

Steps:

  • Pound pork between sheets of plastic wrap to 1/8 inch thick. Season with salt and pepper; dredge in flour, shaking off excess. Heat 1 tablespoon butter in a large skillet over medium-high. Add half of pork in a single layer and cook, flipping once, until browned, 2 to 3 minutes. Transfer to a plate. Wipe skillet clean and repeat with 1 tablespoon butter and remaining pork; transfer to plate.
  • Add remaining 1 tablespoon butter and mushrooms to skillet; season with salt. Cook, stirring occasionally, until golden, about 8 minutes. Add garlic; cook, stirring, 1 minute more. Stir in mustard and broth; cook until reduced by half, 10 minutes. Stir in artichoke hearts and cream. Return pork and any juices to skillet; cook until thickened slightly, about 3 minutes. Stir in parsley; serve.

1 pork tenderloin (1 pound), cut into 2-inch rounds
Kosher salt and freshly ground pepper
1/4 cup unbleached all-purpose flour
3 tablespoons unsalted butter
8 ounces mixed-mushroom blend (sliced, if large)
1 tablespoon minced garlic (from 2 cloves)
1 tablespoon Dijon mustard
2 cups low-sodium chicken broth
1 can (15 ounces) artichoke-heart quarters, drained (about 1 cup)
1/4 cup heavy cream
Chopped flat-leaf parsley, for serving

CHICKEN WITH ARTICHOKES AND MUSHROOMS

Chicken and artichokes are perfect partners. Although this is a quick and easy recipe, it has a fairly upscale flavor profile. Serving suggestions are rice, noodles, riced cauliflower, or zucchini noodles.

Provided by lutzflcat

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 6

Number Of Ingredients 15



Chicken with Artichokes and Mushrooms image

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Coat a large casserole dish with cooking spray or mist with olive oil.
  • Combine salt, paprika, and pepper, and sprinkle over chicken cubes.
  • Melt 2 tablespoons butter in a large skillet over medium-low heat. Add the chicken and lightly brown on all sides, about 4 minutes. Transfer to the casserole dish. Remove artichoke hearts from the marinade and place among the chicken cubes. Reserve 1 tablespoon of the marinade for later.
  • Melt remaining butter in the same skillet over medium heat. Add mushrooms and stir until lightly browned, about 3 minutes. Combine flour and thyme; stir into the mushrooms. Mix chicken broth, sherry, and Dijon mustard together. Gradually add to the skillet, stirring constantly until lightly thickened. Taste and season with salt and pepper if needed.
  • Pour the sauce over the chicken and artichokes. Drizzle with the reserved artichoke marinade. Cover.
  • Bake in the preheated oven until chicken is no longer pink in the center, 15 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Garnish with chopped parsley.

Nutrition Facts : Calories 211.1 calories, Carbohydrate 6.3 g, Cholesterol 74.1 mg, Fat 9.9 g, Fiber 1.5 g, Protein 24.1 g, SaturatedFat 4.3 g, Sodium 464.7 mg, Sugar 0.4 g

1 serving cooking spray
½ teaspoon salt
¼ teaspoon paprika
⅛ teaspoon ground black pepper
1 ½ pounds boneless, skinless chicken breasts, cut into large cubes
3 tablespoons unsalted butter, divided
½ (12 ounce) jar marinated artichoke hearts
1 cup sliced baby bella mushrooms
1 tablespoon all-purpose flour
1 teaspoon dried thyme
½ cup low-sodium chicken broth
2 tablespoons dry sherry
2 teaspoons Dijon mustard
salt and ground black pepper to taste
2 tablespoons chopped fresh parsley, or to taste

CHICKEN WITH ARTICHOKES AND MUSHROOMS

Make and share this Chicken With Artichokes And Mushrooms recipe from Food.com.

Provided by MizzNezz

Categories     Chicken

Time 1h2m

Yield 8 serving(s)

Number Of Ingredients 10



Chicken With Artichokes And Mushrooms image

Steps:

  • Brown chicken in butter.
  • Place in 13x9 in.
  • baking pan.
  • Cut artichokes in quarters.
  • Arrange artichokes and mushrooms on chicken.
  • Saute onion in pan juices.
  • Blend in flour, rosemary, salt, and pepper.
  • Add broth.
  • Cook and stir until thick and bubbly.
  • Spoon over chicken.
  • Cover and bake at 350* for 50 minutes.

8 boneless skinless chicken breast halves
2 teaspoons butter
2 (6 ounce) jars marinated artichokes, drained
1 (4 ounce) jar whole mushrooms, drained
1/2 cup chopped onion
1/3 cup flour
1 teaspoon rosemary
1 teaspoon salt
1/2 teaspoon pepper
2 cups chicken broth

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