CHICKEN FRICASSEE
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
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
SPRING CHICKEN FRICASSEE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 17
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.
CHICKEN FRICASSéE WITH BLACK-EYED PEAS AND SPINACH
Categories Bean Chicken Dairy Leafy Green Mushroom Mustard High Fiber Winter Gourmet
Yield Serves 4
Number Of Ingredients 13
Steps:
- Quick-soak black-eyed peas.
- Chop onion and mince garlic. Cut mushrooms into 1/4-inch-thick slices.
- In a 4-quart heavy kettle cook onion and garlic in 1 tablespoon oil over moderate heat, stirring occasionally, until onion is softened. Add mushrooms and thyme and cook, stirring, until mushrooms are tender and liquid from mushrooms is evaporated. Stir in Sherry and simmer 1 minute. Transfer mixture to a bowl.
- Pat chicken dry and cut crosswise into 1/2-inch-thick slices. Season chicken with salt and pepper. In kettle heat remaining tablespoon oil over moderately high heat until hot but not smoking and cook chicken, stirring, until browned. Add flour, stirring to coat chicken evenly. Add broth and bring to a boil, stirring. Stir in mushroom mixture and peas and simmer, covered, 20 minutes, or until peas are tender.
- While mixture is simmering, discard coarse stems from spinach and cut leaves crosswise into 1/4-inch-wide strips.
- Stir spinach, cream, mustard, and salt and pepper to taste into fricassee and simmer, stirring, 2 minutes.
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
CHICKEN SMOTHERED WITH BLACK-EYED PEAS
Adapted from Chef Paul Prudhomme. You can substitute the seasoning mix with "Chef Paul Prudhomme's Poultry Magic®"
Provided by MsPia
Categories Chicken
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Sprinkle a total of about 1 tablespoon of the seasoning mix evenly on the chicken pieces, patting it in by hand. Combine 1 tablespoon plus 2½ teaspoons of the seasoning mix with the flour in a plastic or paper bag, mixing well. Set aside.
- In a large skillet heat ½-inch oil to 350º over high heat. Just before frying, dredge the chicken pieces in the seasoned flour, shaking off excess. Fry the hen in the hot oil (large pieces and skin side down first) until golden brown, about 5 minutes per side. (Adjust heat as needed to maintain the oil's temperature at about 350º.) Drain on paper towels and set aside.
- In a 5½ quart saucepan or large Dutch oven, melt the fat over high heat. Add the bacon and cook just until it starts to get crisp, about 3 to 4 minutes, stirring often. Stir in the onions, celery, bay leaves and 1 teaspoon of Tabasco. Cook until vegetables start to get tender, about 3 to 5 minutes, stirring frequently. Add the peas, 2 tablespoons plus ½ teaspoon seasoning mix and the sage, stirring well. Cook until all the oil and juice is absorbed and mixture starts sticking excessively, about 2 to 4 minutes, stirring often. Add the stock, chicken pieces and remaining 1 tablespoon Tabasco. Bring to a boil, then reduce heat and simmer until chicken and peas are tender, about 1½ to 2 hours, stirring occasionally. (Note: Cooking time will vary according to toughness of chicken.) If desired, adjust seasoning toward the end of cooking time with additional seasoning mix. To serve, place 1 to 2 pieces of chicken on each plate. Mound about ½ cup rice to the side, then top the rice with about ½ cup peas. Spoon extra sauce over the peas and chicken.
Nutrition Facts : Calories 1801.7, Fat 77.8, SaturatedFat 21.9, Cholesterol 245.9, Sodium 3114, Carbohydrate 168.1, Fiber 16.2, Sugar 23.4, Protein 104.1
BLACK-EYED PEAS & SPINACH
This recipe was inspired by a couple of East African dishes. Canned or fresh ingredients can be used.
Provided by Earthymom
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a Dutch Oven or large Stir Fry Pan/Wok over medium heat, saute the onions and garlic in vegetable oil until onions are barely translucent.
- Add the coriander and chili flakes.
- Mix in spinach. If using fresh spinach, stir gently until wilted and dark green.
- Crush the tomatoes by hand and add, with liquid, to the rest of the ingredients. (If using fresh tomatoes you may need to add water).
- When dish begins to bubble, reduce heat to simmer for about 30 minutes.
- Serve with rice.
Nutrition Facts : Calories 147.8, Fat 3.8, SaturatedFat 0.8, Sodium 305.2, Carbohydrate 23.3, Fiber 7.8, Sugar 5.9, Protein 9.1
SPRING CHICKEN FRICASSEE WITH PEAS
This is a recipe from a Pillsbury grocery check-out cookbook. I found it to be an easy, lower fat recipe using things I usually have on hand. The tarragon gives this a nice flavor. Be sure not to over-cook the chicken or it will get tough.
Provided by Pam-I-Am
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Turn oven on 250-300 to warm.
- Cut each large chicken breasts so they are smaller portions. I do this at an angle so they are still not too thick. Season with salt and ground pepper.
- Heat oil in a frying pan on medium high setting. (I prefer to use my stainless steel pan instead of non-stick). Place chicken pieces in pan and cook for 10 to 12 minutes or until browned on each side. Remove from pan and place in a casserole dish in the oven to keep warm.
- In same pan, add the onions and sautee for a few minutes on medium heat, add chicken broth to de-glaze the pan.
- In a measuring cup, pour in the evaporated milk and then add the 3 tbs flour. Mix well.
- Turn the heat down to low and add milk/flour to the pan and stir with broth and onions until thickened.
- Add tarragon and frozen peas. Stir until warmed through, about 5 minutes and turn off the heat.
- Open the oven and remove the casserole dish (be carful, it's hot). Pour the pea mixture over the chicken and serve.
- Serve with rice or potatoes.
Nutrition Facts : Calories 335.6, Fat 10.9, SaturatedFat 1.8, Cholesterol 77.4, Sodium 293.2, Carbohydrate 23.9, Fiber 3.9, Sugar 10.6, Protein 35
CHICKEN FRICASSEE WITH SPINACH AND CANNELLINI BEANS
You can make this recipe using pork tenderloin in place of chicken breasts, and really you can substitute any bean you desired for the cannellini beans. Serve with potatoes or cooked pasta.
Provided by Kittencalrecipezazz
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- In a heavy large pot heat oil over medium.
- Add in the mushroom slices and cook until all the liquid is evaporated (about 8 minutes).
- Add in the onions, garlic, dryed pepper flakes and thyme; saute over medium heat for about 5 minutes.
- Add in sherry; simmer for 2 minutes.
- Transfer the mixture to a small bowl.
- Season the chicken strips with seasoning salt and pepper.
- Add in more oil if neded to the pot.
- Add in the chicken, stirring until browned.
- Add in 2 tablespoons flour stir to coat the chicken evenly.
- Add in the chicken broth with the onion/mushroom mixture; bring to a boil, stirring with a wooden spoon; simmer for about 25 minutes (you can cook a little longer if desired).
- After about 25 minutes, add in the spinach chopped spinach, whipping cream, mustard and paprika (if using); simmer for about 5 minutes (at this point you can add in about 1/4 cup Parmesan cheese if desired) then season with salt and pepper.
- Sprinkle with more grated Parmesan cheese, or pass the cheese at the table.
Nutrition Facts : Calories 699.5, Fat 36.5, SaturatedFat 12.5, Cholesterol 133.6, Sodium 677.9, Carbohydrate 34.9, Fiber 8.5, Sugar 4.5, Protein 47.2
SPRING CHICKEN FRICASSEE WITH ASPARAGUS AND PEAS
Make and share this Spring Chicken Fricassee With Asparagus and Peas recipe from Food.com.
Provided by BeccaB3c
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large skillet over medium-high heat.
- While the oil heats, season the chicken with salt and pepper.
- Add the chicken to the pan and brown on all sides.
- As the chicken pieces finish browning, remove them to a plate and set aside.
- Turn the heat down to medium and add the onion.
- Cook, stirring occasionally, until the onion begins to wilt, about 5 minutes.
- Add the garlic and cook for 2 more minutes.
- Return the chicken to the skillet.
- Add the wine, let it boil rapidly for a minute and stir with a wooden spoon to remove any bits that may be stuck to the pan.
- Add the chicken broth, turn down the heat so that the mixture simmers slowly and place a lid, slightly ajar, over the skillet.
- Cook until the chicken is completely tender, about 20 minutes.
- Meanwhile, bring a small pot of salted water to a boil.
- Add the asparagus and cook until it is crisp-tender, about 2 to 3 minutes, then drain.
- Add the asparagus and peas to the chicken, and cook for 3 to 4 minutes to heat through.
- To serve, heat the cooked potatoes and divide them among 4 bowls.
- Add chicken, asparagus and peas to each bowl and spoon some of the sauce over the top.
- Enjoy!
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