Chicken Fricassee With Vermouth Recipes
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
CHICKEN FRICASSEE
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
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 VERMOUTH
Greek inspired chicken breasts with the taste of vermouth, cinnamon, lemon rind and finished with yogurt. Would be nice served with spinach and rice. Cook time an estimate, only made this once.
Provided by MNLisaB
Categories Chicken
Time 40m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Heat a nonstick skillet until very hot.
- Reduce the heat to medium high, add olive oil.
- Add the onion and saute until the onion begins to brown.
- Add the garlic to the onion and stir.
- Wash, dry and cut chicken into bite sized chunks.
- Add to the pan and brown chicken on all sides.
- Add the lemon rind,vermouth, cinnamon and 1/4 cup of the chicken broth (4 T) to the pan.
- Cover and cook over low heat until the chicken is cooked through.
- Stir the remaining TBS of chicken broth into the cornstarch, and mix to a smooth paste; stir into the pan.
- Add the yogurt, salt and pepper and mix well.
- Heat on low for about two more minutes.
Nutrition Facts : Calories 313.4, Fat 8.6, SaturatedFat 1.5, Cholesterol 67, Sodium 386.7, Carbohydrate 26.3, Fiber 2.8, Sugar 11.7, Protein 32.1
CHICKEN VERMOUTH
Excellent for a dinner party - easy too! Chicken breasts can be cooked ahead of time, and re-warmed, leaving the sauce for the end!
Provided by DOREENBUCH
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Heat 4 tablespoons butter in a large heavy skillet over medium heat. Cook chicken breasts until golden brown, turning once. Pour in 1/2 cup vermouth. Cover, and simmer until no longer pink, and juices run clear, about 15 minutes.
- In a saucepan, heat 2 tablespoons butter over medium heat. Saute onion until soft and translucent, but not brown. Stir in 1/4 cup vermouth and sour cream; remove from heat. When chicken is done, pour sauce over. Season with salt and pepper. Heat only long enough to warm the sauce, but do not boil.
Nutrition Facts : Calories 483.1 calories, Carbohydrate 9.9 g, Cholesterol 139.5 mg, Fat 30.8 g, Fiber 0.2 g, Protein 29.5 g, SaturatedFat 18.8 g, Sodium 234.5 mg, Sugar 4.2 g
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CHICKEN FRICASSEE - NATASHASKITCHEN.COM
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5/5 (33)Total Time 1 hr 10 minsCategory MediumCalories 538 per serving
- Preheat oven to 350 F. Pat dry chicken with a paper towel and season with salt and pepper. Place a large deep pan over medium/high heat with 1 Tbsp olive oil. Brown chicken approximately 4 minutes per side until golden on each side but not cooked through. Remove to a plate and set aside until needed. Discard excess fat leaving 1 Tbsp in the pan.
- Add 1 Tbsp butter to the pan and saute chopped onions and carrots over low heat for 7-10 minutes. Add minced garlic and fresh thyme leaves and cook briefly for 30 seconds. Add 2 Tbsp flour and cook while stirring until flour is completely absorbed by the fat and mixture smells nutty. Add 1/2 cup white wine and simmer until slightly reduced. Pour in 1 1/2 cups chicken stock.
- Take the chicken out of the oven and add 1/2 cup heavy cream, stir until combined. Taste and season with salt if needed.
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- Heat oil in a Dutch oven or large casserole pan over medium heat. Season the chicken, giblets, and extra wings with salt and pepper and sauté until cooked through. Remove from the pan and set aside.
- Add the chopped onions to the pan and cook until golden. Drain. Add the chicken, giblets, extra wings, garlic, tomato sauce, and water. If necessary, add additional tomato sauce so that the liquid comes two thirds up the side of the chicken. Cover and simmer gently for 20 minutes.
- In the meantime, make the meatballs by mixing the ground beef, the remaining half grated onion, eggs, bread crumbs or matzah meal and salt and pepper. Form into tiny meatballs, slightly smaller than the size of a walnut. Add carefully to the chicken, pouring in a little more water or tomato sauce if the sauce has evaporated. Simmer, covered, for 20 to 30 minutes or until the meatballs are done. Serve with rice, noodles, or crisp Chinese noodles. From Jewish Cooking in America
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- Pat the chicken dry with paper towels. Also, preheat the oven to 350°F. Set the oven-proof skillet over medium heat on the stovetop. Add the olive oil and 1 tablespoon of the butter. When the butter melts, swirl the pan to evenly coat the bottom. Then sprinkle the salt and pepper (a generous pinch of each, or to taste) evenly over the hot fats.
- Arrange the chicken pieces in the skillet, skin-side down. Cook, undisturbed, until the pieces are deeply browned -- about 4 minutes per side. Transfer the chicken to a plate and set aside.
- Melt the remaining butter in the skillet. Add the onion, carrots, and mushrooms, and stir briefly to insure that all are coated with the fats in the pan. Cook, stirring occasionally, until the vegetables color slightly -- about 10 minutes. Stir in the garlic, and cook it for just 1 minute.
- Sprinkle the flour over the vegetables, and then stir gently until a thick paste develops -- about 1 minute. Add the wine, and stir gently and constantly as the liquid thickens and bubbles -- about 1 minute. Add the herb bundle. Stir in the chicken broth or stock, and bring to a boil. Boil until the liquid reduces and thickens slightly -- 4-5 minutes.
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