SKILLET CREOLE CHICKEN FRICASSEE RECIPE
Provided by Dr_Mom
Number Of Ingredients 10
Steps:
- 1. Pat chicken dry with paper towels and sprinkle with 2 teaspoons Creole seasoning. Cook sausage in large nonstick skillet over medium-high heat until browned, about 5 minutes. Transfer sausage to paper towel-lined plate, leaving fat in skillet. Cook chicken in sausage fat until browned, about 2 minutes per side. Transfer to plate with sausage. 2. Add oil, onion, celery, and pepper to now-empty skillet and cook until lightly browned, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in flour and remaining teaspoon Creole seasoning and cook until flour begins to brown, about 1 minute. 3. Slowly stir in broth until smooth. Return chicken and sausage to skillet. Cover and simmer until chicken registers 160 degrees, about 10 minutes. Serve.
CREOLE CHICKEN FRICASSEE
The base of this chicken stew gets its flavor from ingredients familiar in Creole country: bell peppers, onions, tomatoes, and bay leaf. Classic French fricassee is made with cream.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h10m
Number Of Ingredients 13
Steps:
- Sprinkle chicken pieces with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a Dutch oven, heat oil over medium heat. When it's hot, add chicken pieces, and brown well, turning them occasionally, about 15 minutes (if necessary, cook chicken in two batches to avoid crowding the pan). Transfer to a plate.
- Drain most of the fat from the pan. Add onions, half the bell peppers, 1 tablespoon parsley, bay leaves, thyme, and oregano. Cook until onions are translucent, about 5 minutes. Add wine, and scrape up browned bits from the bottom of the pan with a wooden spoon.
- Stir in tomato sauce. Return chicken to the pan, along with any accumulated juices, and add parsnips, carrots, and remaining bell peppers. Add enough water to barely cover; bring to a boil. Reduce heat, partially cover the pan, and simmer until chicken is almost cooked through, about 15 minutes. Uncover pan, and continue simmering until chicken is done and the liquid thickens slightly, 10 to 15 minutes. Stir in remaining 2 tablespoons parsley, and serve.
SKILLET CREOLE CHICKEN FRICASSEE
Published in Cook's Country magazine, Dec/Jan 2007. You can substitute chorizo or kielbasas for the andouille sausage. Serve over rice. Note: there are several good recipes posted on RecipeZaar for Creole seasoning.
Provided by swissms
Categories Stew
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Halve each chicken breast crosswise (or, depending on size, you may want to cut each into 3 pieces.) Pat chicken dry with paper towels and sprinkle with 2 teaspoons Creole seasoning.
- Cook sausage in large nonstick skillet over medium-high heat until browned, about 5 minutes. Transfer sausage to paper towel-lined plate, leaving fat in skillet. Cook chicken in sausage fat until browned, about 2 minutes per side. Transfer to plate with sausage.
- Add oil, onion, celery, and pepper to now-empty skillet and cook until lightly browned, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in flour and remaining teaspoon Creole seasoning and cook until four begins to brown, about 1 minute.
- Slowly stir in broth until smooth. Return chicken and sausage to skillet. Cover and simmer until chicken registers 160°F, about 10 minutes. Serve over rice.
CHICKEN FRICASSEE
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
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
SKILLET CREOLE CHICKEN FRICASSEE
Categories Chicken
Number Of Ingredients 10
Steps:
- 1. Pat chicken dry with paper towels and sprinkle with 2 teaspoons Creole seasoning. Cook sausage in large nonstick skillet over medium-high heat until browned, about 5 minutes. Transfer sausage to paper towel-lined plate, leaving fat in skillet. Cook chicken in sausage fat until browned, about 2 minutes per side. Transfer to plate with sausage. 2. Add oil, onion, celery, and pepper to now-empty skillet and cook until lightly browned, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in flour and remaining teaspoon Creole seasoning and cook until flour begins to brown, about 1 minute. 3. Slowly stir in broth until smooth. Return chicken and sausage to skillet. Cover and simmer until chicken registers 160 degrees, about 10 minutes. Serve.
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- Season the chicken thighs generously with creole seasoning. Heat the oil until it shimmers in a dutch oven large enough to hold all the chicken. Notice how much oil is in the pan. You are going to remove some fat after frying the chicken and you want about the same amount you started with when you sauté the vegetables.
- Fry the chicken skin side down over medium heat until golden - 4 to 5 minutes. Turn the chicken over and fry another 3-4 minutes.
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- Heat 1/4 cup vegetable oil in a Dutch oven over medium high heat. Add chicken; brown on both sides. Remove chicken from Dutch oven.
- Add remaining 1/2 cup of oil and flour to Dutch oven over medium high heat. Stir constantly with roux spoon or other type of wooden spoon until mixture reaches blond or light brown stage, about 5 minutes. Reduce heat to medium and continue to cook the roux, stirring constantly until it reaches the dark brown stage, about 10 minutes. Watch carefully because the roux will quickly burn at this point. (See Tip 4)
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- Wash chicken thighs, and pat dry with a paper towel. Then season with salt and rub both sides with generous amount of creole spice or your favorite spice mix.
- Heat up Dutch oven or skillet with oil over medium heat ( I used a 12 inch skillet for this recipe). Place chicken thighs skin side up, brown about 4-5 minutes on each side, be very careful with the chicken, it shouldn’t burn. Remove chicken onto a plate. Discard excess oil in the pan and wipe the pan with a paper towel.
- Add about 2 Tablespoons oil or more followed by onions, celery, garlic, bay leaf, thyme, and mushrooms. Sauté until soft, about 2-3 minutes. Then add the flour. Stir for about a minute.
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- Heat 1/4 cup oil in a large pot. Season the chicken with 1 teaspoon Cajun seasonings and saute the chicken in the hot pot until the skins start to brown, about 5 minutes per side. Remove the chicken and set aside for now.
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