HONEYMOON CHICKEN FRICASSEE!
This recipe came from a BHG cookbook DH had when we got married. I remember paging through the book, seeing the name "fricassee" and thinking how interesting that sounded. That was back in 1978--since then we've had this many times. Don't ask me if it's pronounced "frick-a-see" or "freh-cassie"--either way works for me, but I like "frick-a-see" best! Please be aware, as per suggestion by recent reviewer....make sure you mix the flour, paprika and seasonings carefully. I've never had a problem with range of flour (I don't even measure it!) and the seasonings, but the reason I give a range for the flour is that some people prefer to not have as much flour leftover (to throw away)....or to have a more potent flavor (!!!). Enjoy!!!
Provided by Debber
Categories One Dish Meal
Time 1h20m
Yield 1 cake pan, 5-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375.
- Combine dry ingredients on a plate; brush chicken pieces with butter, dip into flour mixture.
- Arrange chicken in 13x9 pan; sprinkle any remaining flour over the meat.
- Bake for 20 minutes.
- Meanwhile, combine soup & milk in a bowl, and zap in the microwave (or stovetop in a pot), until hot & bubbly; stir well, add mushrooms if used.
- NOTE: Add an extra can of soup if you'd like a LOT of gravy.
- Drain fat from chicken; pour soup mixture over the meat.
- COVER pan with foil, continue baking until the meat is tender--about 40 minutes; juices will run clear when pierced with fork or knife-point.
- Remove foil and bake for 10 more minutes.
- SERVE: Ladle gravy over rice or egg noodles. A serving of broccoli or corn -- and -- "dinner is served!".
- LEFTOVER MEAT: Pick meat from bones, mix with leftover rice and gravy, spoon into a serving/baking dish--next day, reheat in the microwave for "Fricasserole"!
Nutrition Facts : Calories 564, Fat 40.4, SaturatedFat 14.5, Cholesterol 164.9, Sodium 1039.3, Carbohydrate 10.8, Fiber 0.5, Sugar 0.9, Protein 37.8
CHICKEN FRICASSEE
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
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 :
CHICKEN FRICASSEE WITH VERMOUTH
This is an elegant, velvety take on a traditional skillet-supper, perfect with a mound of fluffy white rice. Cooking this fricassee with the aperitif known as dry vermouth instead of the more traditional white wine results in a slightly sweeter and more aromatic sauce than you would ordinarily get. (White vermouth is composed of, among other things, white wine plus a bit of sugar, herbs and plants and, at times, the bark of trees.) But white wine will work as well.
Provided by Craig Claiborne And Pierre Franey
Categories dinner, times classics, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Sprinkle the chicken with salt and pepper to taste.
- Heat the butter in a skillet and add the chicken pieces skin side down. Cook over moderate heat about one minute without browning.
- Scatter the onion over all and cook 30 seconds. Add the garlic and stir it around. Cook the chicken about four minutes, turning the pieces often in the butter.
- Sprinkle the flour over all, turning the pieces so that they are evenly coated. Add the vermouth, chicken broth, bay leaf and thyme. Cover and cook over moderate heat about 20 minutes.
- Meanwhile, bring two batches of water to the boil for the carrots and leeks. Drop the carrots into one batch, the leeks in the other. Let the carrots simmer about one minute and drain. Let the leeks simmer about four minutes.
- When the chicken has cooked for a total of 30 minutes (start to finish), add the carrots, leeks and cream. Let simmer about two minutes. Serve with rice.
Nutrition Facts : @context http, Calories 501, UnsaturatedFat 18 grams, Carbohydrate 11 grams, Fat 35 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 14 grams, Sodium 647 milligrams, Sugar 3 grams, TransFat 0 grams
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