Passover Chicken Fricassee Recipes

PASSOVER CHICKEN FRICASSEE

Steps:

• Place the chicken in a bowl and toss with the garlic, salt and pepper.
• Let marinate for 15 minutes while you make the sauce.
• Heat the oil in a large, heavy saucepan.
• Add the onion and pepper and cook until soft but not brown- about 3 minutes.
• Add the garlic, paprika and hot pepper flakes and cook for 1 minute.
• Add the tomato paste and fry for 30 seconds.
• Add the chopped peeled tomatoes with their juice to the pan with the tomato sauce and 2 tablespoons parsley.
• Simmer the sauce until thick and richly flavoured- 10 to 15 minutes- stirring often.
• Add sugar if too acidic.
• Blend or process the sauce if you don't like chunky sauce.
• Stir the chicken into the sauce and simmer until cooked, about 15 minutes.
• Add salt and pepper to taste.
• Serve garnished with remaining parsley.

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.