Fricassee Of Green Beans Recipes

CHICKEN FRICASSEE

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!

CHICKEN FRICASSéE (FRENCH CREAMY CHICKEN STEW)

Steps:

• Season chicken: Pat chicken dry with paper towels then sprinkle with salt and pepper.
• Brown thighs: Melt butter over medium-high heat in a large skillet or heavy based pot with a lid. Add chicken thighs, skin side down, and cook for 4 to 5 minutes until golden brown. Turn and cook the other side for 1 minute then remove to a plate.
• Brown drumsticks: Then brown the drumsticks, as best you can. I do 3 sides, about 2 minutes each. Then remove from skillet.
• Sauté mushrooms and onion: Add mushrooms, onion, bay leave and thyme. Cook for 5 minutes until mushroom is lightly golden - they won't go deep golden brown.
• Garlic and flour: Add garlic and stir for 30 seconds. Add flour and cook for 1 minute.
• Wine and chicken stock: Add wine and chicken stock. Stir, scraping the base of the pot to dissolve the brown residue stuck to the pan ("fond") into the sauce.
• Return chicken to sauce: Return chicken back into the sauce with the skin side up.
• Simmer covered 10 minutes: Once it comes to a simmer, adjust heat so it's bubbling constantly but not rapidly (see video) - medium-low on my stove. Cover with lid and simmer 10 minutes.
• Uncover 20 minutes: Remove lid and let it simmer for a further 20 minutes. Chicken will be cooked - internal temperature 75°C/167°F or slightly higher.
• Creamy sauce: Remove chicken to a plate. Add cream and stir. Once it comes up to a simmer, taste sauce (I know, big ask!), and add more salt if desired..
• Serve! Return chicken into the sauce then remove from the stove. Sprinkle with parsley and serve! Traditionally served over mashed potato or rice. Also ideal with short pasta like penne, ziti or macaroni.

BEAN FRICASSEE

Steps:

• Prepare an ice bath; set aside. Bring a large pot of water to a boil. Add a large pinch of salt, and the Romano and wax beans. Cook for 5 minutes. Add the haricot verts, and cook until the beans are tender, 5 to 7 minutes more. Drain, and transfer to the ice bath to stop cooking. Drain well; set aside.
• In a large skillet over medium heat, heat the oil. Add onions and cook, stirring, until translucent, 3 to 5 minutes. Add stock, and cook until reduced by half. Add the beans, garlic, and butter. Cook until beans are lightly glazed. Add tomato, basil, parsley, lemon, olives, and almonds, and heat through. Season with salt and pepper. Keep warm.

FRICASSEE OF GREEN BEANS

Steps:

• Cook the beans in boiling water for 10 minutes, drain then add parsley, butter, garlic and salt, simmer for 10 minutes.
• Remove from the heat and stir in the beaten egg yolk, lemon juice and Parmesan cheese.
• Serve immediately.

PEA FRICASSEE

Steps:

• Render the bacon over low heat. When bacon is lightly crisp, strain through a chinois. In a small saucepan, sweat the onions and butter. Season with salt and pepper. Add the peas, bacon and garlic puree. If the mixture is dry, you may add a few drops of water. Season to taste.