Fricasee Of Chicken Chayote And Cilantro Recipes

CHICKEN FRICASEE

Steps:

• Heat oil in a large pot or Dutch oven, over medium-high heat. Briefly brown chicken pieces in batches. When all of the pieces have been browned, return them all to the pot and cover with a layer of sliced onions, and then potatoes. Season with pepper and sprinkle with parsley. Pour the chicken broth over all.
• Cover and simmer on low heat for 45 minutes, pushing potatoes down into the liquid occasionally. When potatoes are tender but not mushy, add frozen peas and simmer for 5 more minutes.

COUNTRY CAPTAIN CHICKEN FRICASSEE

Steps:

• Preheat the oven to 375 degrees F.
• Heat a skillet over medium-high heat and add the almonds and toast swirling the pan until golden. Remove almonds and set aside, reserve skillet.
• Season the chicken all over with salt and pepper. Dredge the chicken in flour and shake off any excess. Heat the oil and butter in the skillet over medium high heat. Cook the chicken on both sides until golden brown, about 8 minutes. Transfer to a dish and set aside.
• Add the onion, bell pepper, garlic, curry powder, thyme, and cayenne to the pan. Stir to loosen up the brown bits on the bottom of the pan. Cook until the vegetables are tender, about 5 minutes. Stir in the tomatoes and nestle the chicken pieces in the sauce, bring the sauce up to a simmer and then transfer to the oven and cook until the chicken is cooked through and tender, 20 to 25 minutes.
• Remove skillet from the oven and transfer chicken to a serving dish. Spoon any oil off the surface of the sauce and discard. Bring the sauce to a simmer over medium heat, add the currants and simmer to thicken slightly. Season with salt and pepper, to taste. Spoon the sauce over the chicken and scatter the toasted almonds on top. Serve with a dollop of cool yogurt and herb sauce.
• In a bowl combine the first 4 ingredients, season with salt and pepper, to taste.

CHICKEN FRICASSEE (FRICASSEE DE POULET A L'ANCIENNE)

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

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.

FRICASEE OF CHICKEN, CHAYOTE AND CILANTRO

Steps:

• Poach the chicken breasts in the stock for about 15 minutes. Skim off any froth that comes to the top. Add 1 diced chayote, for the last 5 minutes. Remove the chicken and chayote; set aside and cool. Chayote should be tender but firm.
• Add the remaining chayotes to the stock with the shallots. Season with 1/2 teaspoon turmeric, the oregano and cumin. Let this simmer for 15 minutes, or until the chayotes are very soft. Season with salt and pepper. Remove from heat and puree. Add the oil and refrigerate.
• Before serving, return puree, reserved chayote and chicken to room temperature. Dice the chicken and reserved chayote into 1/4-inch cubes.
• To serve, mix in lime juice, cayenne and half of the cilantro. Adjust seasonings to taste.
• Arrange chicken and chayote in each of 8 cups. Add chayote puree; garnish with remaining cilantro and sprinkle with remaining turmeric.