Pulledchickenfrikassee 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.

PULLED CHICKEN FRIKASSEE

Steps:

• Boil chicken in water (should be almost covered with water) until cooked.
• Take chicken out of the water; let the water reduce down to about 1 cup.
• Pull meat off the chicken and put it back in the water.
• Add 1 cup cold water, paprika, stock cube, tomato paste, vinegar, salt pepper and soy.
• Let simmer for 1/2h covered.
• add 4tbs sour cream and cream cheese.
• mix flour with a bit of cold water and add.
• Simmer for 20min.
• Add herbs and another tbs sour cream (or some pouring cream) just before serving.
• Serve with rice.

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.