Baked Chicken Fricassee Recipes

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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



Chicken fricassee image

Want to prepare a comforting meal for lunch? We suggest this delicious fricassee chicken recipe, it's a simple, creamy and very tasty recipe with excellent presentation! Bon appetit!!! blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-1').display(); }); Latest videosFollow us for more recipes instagram pinterest facebook twitter youtube SUBSCRIBE TO OUR NEWSLETTERSubscribe to our newsletter and receive new recipes every week in your inbox. Email INGREDIENTS FOR THIS RECIPE Here you'll find all the ingredients needed to make this recipe: ● Chicken ● Olive oil ● Onion ● Garlic ● Flour ● White wine ● Chicken broth ● Egg yolks ● Pepper ● Lemon juice ● Parsley ● Salt Below you'll find the correct measurement of all ingredients and the step-by-step guide for this recipe. blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-13').display(); }); HOW TO MAKE CHICKEN FRICASSEE: Season the chicken with salt and pepper. In a saucepan, add the olive oil, chopped onion and the chopped garlic and sauté on a low heat until the onion start to turn slightly golden. Add the chicken pieces and fry them on both sides until golden. Add the flour and white wine. Stir and cook for 5 minutes. Pour the chicken stock, stir, cover the pan with a lid and cook on a medium-low heat for about 35 minutes. Remove briefly the pan from heat. In a bowl, beat the egg yolks and the lemon juice. Add the beaten egg yolks to the chicken pan and mix well. Place the pan back over heat and boil for 1 to 2 minutes. Turn off the heat, sprinkle with chopped parsley and serve the chicken with fries or mashed potato.

Provided by Pedro Barbosa

Categories     Chicken, Meat, Recipes, Videos

Time 1h15m

Yield 4

Number Of Ingredients 12

1.5 kg (3 1/3 pounds) chicken cut into pieces
75 ml (1/3 cup) olive oil
1 large onion
2 cloves of garlic
1 tablespoon flour
100 ml (1/2 cup) white wine
400 ml (1 3/4 cups) chicken broth
4 egg yolks
1 teaspoon pepper
Juice of one lemon
Parsley (to taste)
Salt (to taste)

Steps:

  • Season the chicken with salt and pepper.
  • In a saucepan, add the olive oil, chopped onion and the chopped garlic and sauté on a low heat until the onion start to turn slightly golden, stirring occasionally. Add the chicken pieces and fry them on both sides until golden (about 15 to 20 minutes), stirring occasionally. Add the flour and white wine. Stir and cook for 5 minutes. Pour the chicken stock, stir, cover the pan with a lid and cook on a medium-low heat for about 35 minutes, stirring occasionally.
  • Remove briefly the pan from heat. In a bowl, beat the egg yolks and the lemon juice. Add the beaten egg yolks to the chicken pan and mix well. Place the pan back over heat and boil for 1 to 2 minutes.
  • Turn off the heat, sprinkle with chopped parsley and serve the chicken with fries or mashed potato.

Nutrition Facts : Chicken fricassee Nutrition facts Serves 4 Per Serving % DAILY VALUE Calories 835 Total Fat 34.5 g(44%) Saturated Fat 7.5 g(38%) Cholesterol 499 mg(166%) Sodium 612 mg(27%) Total Carbohydrate 8 g(3%) Protein 114.5 g

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 :

BAKED CHICKEN FRICASSEE



Baked Chicken Fricassee image

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

Provided by mailbelle

Categories     Chicken

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 11

3 lbs chicken pieces
3/4 cup all-purpose flour
2 tablespoons cornstarch
2 tablespoons paprika
1/4 teaspoon dried marjoram
onion salt (to taste)
6 scallions, minced
3 teaspoons minced fresh parsley
1 medium garlic clove, peeled and pressed
1 (10 1/2 ounce) can condensed cream of mushroom soup
1 soup can milk

Steps:

  • Position a rack at the center of the oven and preheat to 375°.
  • Pat the chicken dry using paper towels.
  • In a plastic food storage bag, combine the flour, cornstarch, paprika, marjoram, onion salt, and pepper.
  • One by one, place the chicken pieces into the bag; seal and shake to coat.
  • Place the chicken into a shallow baking pan in a single layer and scatter the scallions, parsley, and garlic on top.
  • In a large bowl, blend the soup and milk and pour over the chicken. Bake until browned, about 40 minutes.
  • Cover and reduce the oven temperature to 350°. Bake until the chicken is fork tender and cooked through, about 20 minutes.

Nutrition Facts : Calories 627.6, Fat 36.3, SaturatedFat 10.1, Cholesterol 155.2, Sodium 631.4, Carbohydrate 30.4, Fiber 2.6, Sugar 2, Protein 43.1

EASY OVEN CHICKEN FRICASSEE



Easy Oven Chicken Fricassee image

My family loves this. It is so easy to make, even my non-cooking sister can make it! The chicken turns out with an interesting crispy-creamy texture. This dish goes perfect with hot rolls, roasted potatoes and green beans. Very comforting on a frosty day!

Provided by JenSmith

Categories     Chicken Breast

Time 1h33m

Yield 5 serving(s)

Number Of Ingredients 11

5 boneless skinless chicken breast halves (whole or cut into pieces)
1 cup all-purpose flour
1 tablespoon paprika
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground thyme
1/4 teaspoon garlic powder
1 tablespoon instant minced onion
1 (10 1/2 ounce) can cream of chicken soup
1 (10 1/2 ounce) can cream of mushroom soup
1 tablespoon dried parsley flakes

Steps:

  • Wash the chicken breasts under cold running water. Pat dry with papper towels. Cut into pieces if desired.
  • Combine the flour, paprika, salt, pepper, thyme and garlic powder in a shallow bowl or dish, such as a pie pan. Coat the chicken with the flour mixture, making sure that it is coated on all sides.
  • Spray a shallow baking dish with vegetable oil spray (PAM). Place the chicken in the baking dish and sprinkle with the minced onion.
  • Mix the two cream soups together in a separate bowl and then spread over the chicken. Sprinkle parsley flakes on top.
  • Bake, uncovered, in a 400°F oven for 25 minutes. Reduce oven heat to 325°F.
  • Remove chicken and cover the dish with foil (or a lid). Bake at 325°F for 1 hour.
  • Uncover the chicken and increase the oven temperature back to 400°F Cook 10 more minutes to crisp the chicken.

Nutrition Facts : Calories 333.6, Fat 8.9, SaturatedFat 2.2, Cholesterol 73.2, Sodium 1318.5, Carbohydrate 29.3, Fiber 1.4, Sugar 1.8, Protein 32.6

CHICKEN FRICASSEE RECIPE



Chicken Fricassee Recipe image

Feed your family a flavorful dish made from scratch with this homemade Chicken Fricassee recipe. It's creamy, loaded with cremini mushrooms, and perfect to eat with your favorite pasta.

Provided by Becky Hardin

Categories     Main Course

Time 35m

Number Of Ingredients 16

2 lb. skin-on bone-in chicken thighs
½ teaspoon salt
½ teaspoon pepper
2 tablespoons olive oil
2 tablespoons butter
1 onion (chopped)
2 carrots (chopped)
8 oz. cremini mushrooms (sliced)
2 tablespoon all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
1/2 cup white wine
1 1/2 cup low sodium chicken broth
1 cup heavy cream
2 teaspoons fresh thyme leaves
2 teaspoons chopped parsley

Steps:

  • Pat the chicken thighs dry and season both sides with salt and pepper.
  • In a large skillet, heat the oil over medium-high heat. Add in the chicken and cook on both sides until browned, about 5 minutes per side. Remove from the skillet and set aside.
  • Add in the butter, onion, carrots, and mushrooms, cooking until tender, about 7-10 minutes. Sprinkle over the flour and stir until well combined and no streaks of white flour remain. Stir in the wine, scraping up the browned bits from the bottom of the pan. Simmer, until the wine has reduced by half.
  • Stir in the broth, cream, and thyme. Add the chicken back to the skillet, bring the sauce to a simmer, and cook until the chicken is cooked through, about 15 minutes. Garnish with parsley and serve.

Nutrition Facts : Calories 904 kcal, Carbohydrate 15 g, Protein 42 g, Fat 73 g, SaturatedFat 29 g, TransFat 1 g, Cholesterol 319 mg, Sodium 883 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 39 g, ServingSize 1 serving

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