CHICKEN FRICASSEE (FRICASSEE DE POULET A L'ANCIENNE)
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
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.
CHICKEN FRICASSEE (FRICASSéE DE POULET)
You could make this ahead and gently rewarm it to serve without losing much of its deliciousness. It goes well with with brown rice or a wild rice blend. Go light with the entree (tossed salads are an eternal favorite in France too), and serve something with fruit for dessert. There are many recipes for crème fraîche at Recipe Zaar. Notice that it has tarragon-I love tarragon! I have increased the liquid after looking at Chef#286566 helpful review.
Provided by WiGal
Categories Chicken Breast
Time 1h4m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Melt the butter and olive oil together in a Dutch oven or other heavy large skillet on medium heat.
- Add the chopped onion and crushed garlic and cook for five minutes stirring occasionally.
- Add the chicken and brown on all sides - about ten minutes.
- Stir in salt and pepper.
- Sprinkle the top of the chicken with the flour and stir for 1 minute, thoroughly coating the chicken with the flour.
- Stir in the water and wine and then the prepared mushrooms, carrots, and tarragon.
- Bring to a low boil, cover and simmer on medium low heat for 15 minutes or just until the vegetables are cooked as you like them.
- Taste and adjust seasonings, if you wish.
- Turn off the heat and stir in the crème fraîche.
- Serve hot.
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.
SOUTHERN CHICKEN FRICASSEE
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
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.
CHICKEN FRICASSEE
From the Poitou of France region, Chicken Fricassee, is halfway between saute and stew, chicken is cooked first in butter. A recipe I found on Cuisine-France.com that sounds delicious and I am posting for ZWT France leg of the tour, untried by me as of now.
Provided by diner524
Categories Whole Chicken
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Step 1: In a casserole or skillet, cook the carrots and onion in butter for 5 minutes over moderate heat. Cut the chiken in about 10 pieces. Add the cut-up chicken in the skillet. Turn it every minute for 4 minutes until slightly golden yellow.
- Step 2: Lower heat, cover and cook very slowly. Turn the chicken once while cooking.
- Step 3: Add salt, pepper and flour on both sides of the chicken. Cover and cook slowly for 4 to 5 minutes. And turn the chicken once during the process.
- Step 4: Remove from heat. Boil the bouillon/stock and pour in over the chicken. Add the wine, parsley and just enough bouillon/stock or water to cover the chicken. Bring to the simmer. Cover and maintain for 30 minutes.
- Step 5: Cook the mushrooms in butter with a drop of lemon juice. Retrieve the cooking juice of both the mushrooms and chicken. Simmer the cooking juice in a casserole for 3 minutes. Remove the fat from it. Then raise heat and boil, stir it well until the sauce reduces itself, enough to get 2 1/2 cups from it.
- Step 6: Blend the egg yolks and cream. While beating it, add the sauce very slowly. Pour the sauce in the casserole again and cook at medium to high heat. Stir the sauce all the way. Boil for 1 minute. Add a drop of lemon juice and salt & pepper.
- Step 7: Pour the sauce over the chicken and vegetabbles. Heat the chicken fricassee if needed. Add butter before serving.
- Wine suggestion: Red Bordeaux wine or Saint Chinian, Rosé from Provence, Vouvray white wine.
Nutrition Facts : Calories 343.4, Fat 24.4, SaturatedFat 10.8, Cholesterol 149.4, Sodium 584.6, Carbohydrate 7.1, Fiber 0.8, Sugar 2.3, Protein 17.3
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.
CROCK POT CHICKEN FRICASSEE
This recipe is incredibly easy and great over mashed potatoes or noodles for an old fashioned meal. You can also add some diced carrots to add a bit of color!
Provided by TishT
Categories Chicken Breast
Time 8h30m
Yield 4-5 serving(s)
Number Of Ingredients 17
Steps:
- Spray crock pot with non-stick cooking spray.
- Place chicken in crock pot.
- Mix remaining ingredients together and pour over chicken.
- Cover and cook on low 6-8 hours.
- One hour before serving, prepare chive dumplings: Mix dry ingredients and shortening.
- Add chives and milk, combine well.
- Drop by teaspoonful onto hot chicken and gravy.
- Cover and cook on high for 45-60 minutes.
- Serve with mashed potatoes and vegetables, or over hot, cooked noodles.
Nutrition Facts : Calories 416.9, Fat 11.8, SaturatedFat 3, Cholesterol 69.4, Sodium 1305.9, Carbohydrate 41.6, Fiber 1.9, Sugar 1.1, Protein 34.3
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