Jennie Junes Brown Fricassée Chicken Recipes

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CHICKEN FRICASSEE



Chicken Fricassee image

This chicken fricassee dish is one of our all-time favorites. When you have guests over, just double the recipe.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 13

4-1/2 teaspoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dried thyme
2 bone-in chicken thighs, skin removed (about 3/4 pound)
2 tablespoons butter
3/4 cup sliced fresh mushrooms
1/2 cup diced onion
1/4 cup diced celery
3/4 cup water
1 small bay leaf
1/4 cup milk
2 teaspoons minced fresh parsley

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.

Nutrition Facts :

JENNIE JUNE'S BROWN FRICASSéE CHICKEN



Jennie June's Brown Fricassée Chicken image

The first American Jewish recipe I found for fricassee, a kind of ragout - usually made with chicken, browned lightly with onions in fat and then simmered in the drippings - came from a section on Jewish recipes in Jennie June's _American Cookery Book of 1866._ Jennie June Croley was one of the first American newspaper women and founder of the Sorosis Club. In her only cookbook she included a chapter on Jewish "receipts," which probably came to her from her Jewish friend, Genie H. Rosenfeld. "These are all original and reliable, -- the contribution of a superior Jewish housekeeper in New York," she wrote. Mrs. Rosenfeld was the wife of the dramatist, Sydney Rosenfeld, who was also the first editor of _Puck._ This nineteenth-century recipe cooks well today. The slow sautéing of the onions along with the nutmeg, mace, and thyme enhances the taste of the chicken. Serve it with rice.

Provided by Joan Nathan

Yield Yield: 6 servings (M)

Number Of Ingredients 10

1 4-pound frying chicken, cut up into 8 pieces
6 tablespoons olive oil
6 medium onions, sliced in rings
1 clove garlic, minced
2 tomatoes, peeled, or 1 16-ounce can stewing tomatoes with liquid
1 sprig fresh thyme
Salt and freshly ground pepper to taste
1/2 teaspoon allspice
Dash of mace
1/2 cup water

Steps:

  • 1. Brown the chicken in 2 tablespoons of the oil in a heavy sauté pan and set aside.
  • 2. Drain the pan, add the remaining oil, and simmer the onions very slowly, covered, for about 15 minutes or until soft. Remove the cover, add the garlic, and sauté until the onions are golden.
  • 3. Add the tomatoes and simmer a few minutes. Then add the chicken, the thyme, salt, pepper, allspice, mace, and water. Cover and cook for a half hour or until the chicken is tender, adding water if sauce is too thick.

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