Chicken Fricasse Recipes

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CHICKEN FRICASSEE WITH DUMPLINGS



Chicken Fricassee With Dumplings image

If your family is craving old-fashioned comfort food, give this recipe a try. With plenty of chicken, veggies and dumplings on top, it's a complete meal in one.-Lena Hrynyk, Sherwood Park, Alberta

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 6-8 servings.

Number Of Ingredients 20

1 bay leaf
9 whole peppercorns
4 whole cloves
1/3 cup all-purpose flour
1-1/2 teaspoons salt
1 teaspoon dried marjoram
1 broiler/fryer chicken (3 to 4 pounds), cut up
2 to 4 tablespoons butter
6 large carrots, cut into 1-inch pieces
1-1/2 cups chopped onions
2 celery ribs, cut into 1-inch pieces
1 can (14-1/2 ounces) chicken broth
1 cup water
DUMPLINGS:
1-1/2 cups biscuit/baking mix
2 tablespoons minced chives
1 egg, lightly beaten
1/4 cup milk
2 tablespoons all-purpose flour
1/2 cup half-and-half cream

Steps:

  • Place the bay leaf, peppercorns and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Set aside. In a large resealable bag, combine flour, salt and marjoram. Add chicken, a few pieces at a time, and shake to coat., In a Dutch oven, brown chicken in butter in batches. Remove and keep warm. In the drippings, saute the carrots, onions and celery for 5-6 minutes or until onions begin to brown. , Stir in the broth, water and spice bag. Bring to a boil; add chicken. Reduce heat; cover and simmer for 40 minutes or until chicken juices run clear. Discard spice bag., For dumplings, in a small bowl, combine biscuit mix and chives. Combine egg and milk; add to biscuit mix just until moistened. Drop by heaping tablespoonfuls onto simmering chicken mixture. Cook, uncovered, for 10 minutes. Cover and cook 10 minutes longer or until a toothpick inserted into dumplings comes out clean., Using a slotted spoon, carefully remove chicken and dumplings; keep warm. Combine flour and cream until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and dumplings.

Nutrition Facts :

SECRET RECIPE CHICKEN FRICASSEE



Secret Recipe Chicken Fricassee image

This was my Grandma's secret family recipe from her French ancestors. I have never seen a recipe like this on any site. It's a rich creamy sauce over chicken...great with mashed potatoes. A great dish for Easter or Christmas.

Provided by jodilmayer

Categories     World Cuisine Recipes     European     French

Time 30m

Yield 4

Number Of Ingredients 9

¼ cup all-purpose flour
¼ cup margarine
2 cups heavy whipping cream
2 cups chicken broth
1 tablespoon dried parsley
4 egg yolks
¼ cup lemon juice
1 teaspoon cornstarch, or as needed
4 cooked chicken breasts, broken into chunks

Steps:

  • Mix flour and margarine together in a saucepan over medium heat, stirring until the flour and margarine form a paste.
  • Whisk cream into flour mixture about 1/2 cup at a time until smoothly combined; whisk in chicken broth and parsley. Bring sauce to a simmer, whisking constantly until thickened.
  • Whisk egg yolks and lemon juice together in a bowl.
  • Whisk egg yolk mixture slowly into cream mixture, about 1 tablespoon at a time, until the sauce barely comes to a simmer and coats the back of a spoon. Do not boil.
  • If thicker sauce is desired, whisk cornstarch and 1/4 cup of sauce in a small bowl; stir cornstarch mixture back into sauce until thickened, about 2 minutes.
  • Stir chicken breast pieces into sauce until chicken is heated through.

Nutrition Facts : Calories 693.4 calories, Carbohydrate 12.6 g, Cholesterol 414.6 mg, Fat 61.7 g, Fiber 0.4 g, Protein 23.3 g, SaturatedFat 31.4 g, Sodium 702.8 mg, Sugar 1.3 g

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 (FRICASSEE DE POULET A L'ANCIENNE)



Chicken Fricassee (Fricassee de Poulet a L'Ancienne) image

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

1 whole chicken (3 1/2 to 4 pounds), cut into 11 pieces (reserve back and wing tips for another use, such as stock)
Coarse salt and freshly ground pepper
3 tablespoons unsalted butter, softened, divided
1 tablespoon extra-virgin olive oil
1 small yellow onion, cut into 1/4-inch dice (1 cup)
1 carrot, cut into 1/4-inch dice (1/2 cup)
1 celery stalk, cut into 1/4-inch dice (1/3 cup)
8 ounces cremini mushrooms, trimmed and quartered
2 tablespoons all-purpose flour
2/3 cup dry white wine
4 cups chicken broth
2 sprigs fresh flat-leaf parsley
2 sprigs fresh thyme
1 bay leaf
2 large egg yolks, room temperature
1/4 cup heavy cream
2 to 3 tablespoons roughly chopped fresh tarragon leaves
2 tablespoons fresh lemon juice

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 RECIPE



chicken fricassee recipe image

Appetizing and simple chicken fricassee recipe to the Cuban style, perfect to taste at any occasion , to enjoy in a diner party with friends and family.

Provided by Dailis

Categories     Main Course

Time 40m

Yield 1 Recipient

Number Of Ingredients 12

• 1 whole chicken( it can be used only chicken thighs and
• 2 medium potatoes
• 1sour orange
• 2 medium onions
• 4 cloves of garlic
• 1 red or green pepper
• 210 g of Tomatoe paste
• 1 bay leaf
• 1 cup of dry wine.
• 1/3 cup of vegetable or olive oil
• ½ cup of water.
• 1pinch of salt and pepper

Steps:

  • 1 Cut the kitchen into pieces or portions and seasoning with salt to taste, pepper, sour orange and garlic.
  • 2 Later in a big Frying pan or casserole with hot oil, saute all the chicken pieces untill they get well cover and brown.
  • 3 If you are cooking it in a Casserole, right there, add the onion and the pepper cut in slides stir it and cook it for one more minute.
  • 4 Add, then the Tomatoe paste, the bay leaf, the dry wine, the water. We check that has the point of salt and pepper to our taste.
  • 5 Cover it and cook for 15 minutes over low heat, untill the sauce gets dense a little.
  • 6 Meantime, wash, peel and cut the potatoes into pieces or medium dice (1 y ½ inches or 4 cm approximately).
  • 7 After the first 15 minutes, then add the cut potato to the casserole with the chicken. Cook it during another 10 or 15 minutes.

Nutrition Facts :

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 :

CHICKEN FRICASSEE



Chicken Fricassee image

Chicken fricassee is a classic French dish that combines braised chicken and vegetables stewed in a rich white wine cream sauce.

Provided by lyuba

Categories     Main Course

Time 1h10m

Number Of Ingredients 16

4-4 1/2 lb whole chicken (or chicken legs or thighs)
salt
cracked black pepper
3 tbsp butter
2 shallots
2 medium carrots
2 celery ribs
8 oz baby bella mushrooms
2 garlic cloves
4 tbsp all purpose flour
2/3 cup dry white wine
1 1/2 cups chicken stock
1 bay leaf
1 tsp dried thyme
1 tbsp dried parsley
2/3 cup heavy whipping cream

Steps:

  • Prepare all your ingredients first.
  • Break down the chicken and season it with some salt and pepper (save the wings and back bone to make homemade chicken stock). Click here for instructions and a video on how to break down a whole chicken.
  • Chop the vegetables and set it aside. Measure remaining ingredients and set them aside as well.
  • Preheat a large, 12-inch, skillet or a large Dutch oven over medium-high heat.
  • Melt butter and sear chicken on both sides until golden brown. Take it out and set aside.
  • Add onion, carrots, and celery to the pan and let them sear as well.
  • Once you got some golden color on the vegetables, add mushrooms and cook until mushrooms are softened.
  • Lower the heat to medium and sprinkle flour over the vegetables and stir to coat them evenly.
  • Pour in white wine while slowly stirring and mixing the vegetables.
  • Pour in chicken stock and add seasoning.
  • Nestle chicken back into the pan, cover, and cook on low heat for about 30 minutes. Chicken should reach 165° internal temperature. Make sure to take the temperature of the thickest piece of chicken.
  • Once chicken is done, pour in heavy whipping cream and gently mix it in. Bring everything to simmer and take off heat!
  • Enjoy this dish with a side of fluffy rice!

Nutrition Facts : Calories 853 kcal, Carbohydrate 17 g, Protein 51 g, Fat 61 g, SaturatedFat 25 g, Cholesterol 261 mg, Sodium 321 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

CHICKEN FRICASSEE



Chicken Fricassee image

Easy, tender, and juicy chicken breasts cooked in with veggies, and a creamy garlic sauce.

Provided by Rena

Categories     Main Course

Time 35m

Number Of Ingredients 14

1.5 pounds chicken breast (boneless, skinless)
2 teaspoons creole seasoning
Kosher salt (to taste)
pepper (to taste)
2 tablespoons olive oil (divided)
1 onion (medium, yellow)
2 carrots (medium, peeled and sliced)
2 celery stalks (sliced)
2-3 garlic cloves (minced)
4-6 ounces cremini mushrooms (sliced)
1 tablespoon thyme leaves (picked)
2 tablespoons gluten free flour
2 cups almond milk
6-8 ounces asparagus (trimmed and cut into 2-inch pieces)

Steps:

  • Rub the chicken with the creole seasoning, salt and pepper on both sides.
  • Heat 1 tablespoon of oil in a large skillet over medium heat. Add seasoned chicken and sear for 3-4 minutes per side. The chicken should not be cooked through at this point, as we'll continue to cook it later with the sauce.
  • To the same heated skillet add the remaining oil. Sauté the onion, carrots, celery until soft, 5-7 minutes. Add garlic, mushrooms, and thyme. Cook, stirring occasionally until mushrooms are tender.
  • Meanwhile, in a small bowl whisk well the almond milk and flour until smooth.
  • Once the mushrooms are done, pour over the milk mixture and stir to combine. Allow the sauce to simmer for 2-3 minutes, or until it starts to thicken.
  • Return the chicken to the pan together with the asparagus and continue to cook it into the sauce until fully cooked through and no longer pink on the inside, about 8-10 minutes more.
  • Serve warm and enjoy!

Nutrition Facts : Calories 331 kcal, Carbohydrate 13 g, Protein 40 g, Fat 13 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 109 mg, Sodium 387 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

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

CHICKEN FRICASSEE



chicken fricassee image

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.

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CHICKEN FRICASSEE - JO COOKS
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2019-04-16 This Chicken Fricassee recipe is an easy and hearty weeknight meal. This comforting stew is loaded with pearl onions, mushrooms, and chicken. I guarantee you'll be craving seconds! Ingredients 3 pound chicken …
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  • Sear the chicken: Heat the butter in a large skillet or braiser over medium high/ high heat. Add the chicken, skin side down, and let it sear until it releases from the pan. Flip and sear the other side. Don't worry about cooking it all the way through - it has lots of time to stew. Remove the chicken from the pan. You might have to do this in batches, so repeat with remaining chicken. Transfer chicken to a plate.
  • Cook the veggies: Reduce the heat and add the mushrooms and onions to the skillet. Saute for about 5 minutes, then add the flour. Cook for another minute and stir well. After that, add the wine and let it cook down for a few minutes, then pour in the broth, lemon juice, sugar and stir.
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  • Combine first 5 ingredients in a large zip-top plastic bag. Add chicken; toss well to coat. Remove chicken from bag; reserve flour mixture. Melt butter in a large nonstick skillet over medium heat. Add chicken, breast sides down; sauté 5 minutes or until chicken is browned. Remove chicken from pan; keep warm.
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BEST CHICKEN FRICASSEE RECIPE - HOW TO MAKE CHICKEN FRICASSEE
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OMA'S GERMAN CHICKEN FRICASSEE RECIPE ~ HüHNERFRIKASSEE
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