Easy Oven Chicken Fricassee Recipes

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CHICKEN FRICASSEE RECIPE



Chicken Fricassee Recipe image

With creamy white wine sauce and a medley of chicken, carrots, mushrooms and pearl onions, this chicken fricassee recipe is certain to become a favorite.

Provided by Rachel Gurk

Categories     Chicken

Time 1h20m

Number Of Ingredients 15

1 tablespoon olive oil
3 pounds bone-in chicken thighs and drumsticks
1 teaspoon kosher salt, divided
¼ teaspoon coarse ground black pepper
1 cup pearl onions (about 8 oz)
2 or 3 carrots, peeled and cut in ¾-inch slices
8 ounces mushrooms, washed and cut in half or quartered
1 clove garlic, minced
1 tablespoon unsalted butter
2 tablespoons all-purpose flour
½ cup dry white wine ( such as Chardonnay or Sauvignon Blanc)
1 ½ cups reduced sodium chicken broth
1 tablespoon freshly squeezed lemon juice
½ cup heavy cream
3 tablespoons minced fresh dill (1 or 2 teaspoons dried dill weed)

Steps:

  • Preheat oven to 400ºF.
  • Heat oil in a large, ovenproof skillet over medium high heat. Season chicken with ½ teaspoon salt and pepper and add to hot oil. Brown for 7-8 minutes on each side and then remove to a plate.
  • Discard extra oil/fat in pan, leaving about 1 tablespoon.
  • Add onions, carrots, mushrooms, and remaining ½ teaspoon salt, and cook, stirring, until mushrooms are golden brown.
  • Add garlic and continue to cook 1 minute or until fragrant. Add butter and stir to melt. Add flour and cook for 2 to 3 minutes or until flour is absorbed and smells slightly nutty. Stir in wine and cook for 2 to 3 minutes or until slightly reduced, scraping all the brown bits off the bottom of the pan. Stir in chicken broth and lemon juice.
  • Nestle chicken into pan juices and place in oven. Bake uncovered for 20 to 25 minutes or until chicken is 165ºF when checked with an instant read thermometer.
  • Remove chicken to a clean plate and cover with foil. Place pan over medium heat and simmer until thickened slightly, about 15 minutes.
  • Reduce heat to low and stir in heavy cream and dill. Taste and season with salt and pepper as needed. Return chicken to pan and serve with rice, potatoes, or pasta.

Nutrition Facts : Calories 506 kcal, Carbohydrate 11 g, Protein 32 g, Fat 35 g, SaturatedFat 13 g, Cholesterol 148 mg, Sodium 540 mg, Fiber 2 g, Sugar 4 g, TransFat 1 g, UnsaturatedFat 20 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

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

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



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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