MOROCCAN CHICKEN WITH GREEN OLIVES AND LEMON
Provided by Bon Appétit Test Kitchen
Categories Chicken Ginger Olive Sauté Low Cal Dinner Lemon Healthy Cinnamon Simmer Cumin Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Cut 1 lemon into 8 wedges. Squeeze enough juice from second lemon to measure 2 tablespoons; set wedges and juice aside. Heat oil in large skillet over medium-high heat. Add onion and sprinkle with salt and pepper; sauté until golden brown, about 8 minutes. Add next 5 ingredients; stir 1 minute. Add broth; bring to boil. Sprinkle chicken with salt and pepper; add to skillet. Add lemon wedges. Cover, reduce heat to medium-low, and simmer until chicken is cooked through, turning occasionally, 25 to 30 minutes. Transfer chicken to platter. Add olives and 2 tablespoons lemon juice to skillet. Increase heat to high; boil uncovered to thicken slightly, about 5 minutes. Season with salt and pepper. Pour over chicken.
CHICKEN FRICASSEE WITH LEMON, SAFFRON, AND GREEN OLIVES
Make and share this Chicken Fricassee With Lemon, Saffron, and Green Olives recipe from Food.com.
Provided by Brookelynne26
Categories Whole Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Season the chicken pieces with salt and pepper. In a large sauté pan, heat the oil over medium-high heat. Add the chicken and brown on all sides, turning with tongs, for about 10 minutes. Add the carrots, onion, celery, and garlic, and sauté until the vegetables are limp but not browned.
- Add the wine and bring to a boil. Add the chicken broth, tomatoes, olives, coriander seeds, and saffron, and return to a boil.
- Cover the pan with parchment paper and then with a lid. Reduce the heat to medium-low, and simmer for about 45 minutes, or until the chicken is tender.
- Transfer the chicken to a serving platter and keep warm. Increase the heat to medium-high, add the lemon juice, and scrape the bottom of the pan to loosen the browned vegetables. Add the cream and preserved-lemon slices and boil until the liquid is reduced by half or until slightly thickened.
- Strain, if desired (though the bits taste great), and season with salt and pepper to taste. Pour the sauce over the chicken and scatter the cilantro over the top. Serve immediately.
Nutrition Facts : Calories 863.1, Fat 67.6, SaturatedFat 22.5, Cholesterol 233.6, Sodium 534, Carbohydrate 15.6, Fiber 3.9, Sugar 6.3, Protein 46.5
CHICKEN FRICASSEE
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
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 :
CHICKEN FRICASSEE WITH LEMON MUSTARD SAUCE
Make and share this Chicken Fricassee With Lemon Mustard Sauce recipe from Food.com.
Provided by MarraMamba
Categories Chicken
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Put oven rack in middle position and preheat oven to 500°F.
- Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. While oil is heating, sprinkle chicken with 1 teaspoon salt and 1/2 teaspoon pepper, then dredge, 1 piece at a time, in 3/4 cup flour (total), knocking off excess. Brown in 4 batches, turning over occasionally, until golden, 5 to 6 minutes per batch. Transfer to a platter as browned.
- Stir together carrots, onions, garlic, cream, wine, lemon juice, mustard, thyme, bay leaf, and remaining teaspoon salt and 1/2 teaspoon pepper in a 5- to 6-quart heavy pot, then bring to a gentle boil over moderate heat, stirring occasionally. Add chicken (chicken will not be completely submerged) and partially cover pot, then braise in oven 25 minutes.
- Reduce oven temperature to 350°F and braise 20 minutes more. Transfer chicken to a clean platter and keep warm, loosely covered with foil.
- Pour cooking liquid through a sieve into a bowl, discarding solids, then stir in water. Melt butter in a 2 1/2- to 3-quart heavy saucepan over moderately low heat, then whisk in remaining 2 tablespoons flour and cook roux, whisking constantly, 3 minutes. Add cooking liquid in a fast stream, whisking vigorously, then cook at a bare simmer, whisking constantly, 5 minutes.
- Serve chicken with sauce.
SECRET RECIPE CHICKEN FRICASSEE
This was my Grandma's secret family recipe from her French ancestors. I have never seen a recipe like this on any site. It's a rich creamy sauce over chicken...great with mashed potatoes. A great dish for Easter or Christmas.
Provided by jodilmayer
Categories World Cuisine Recipes European French
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Mix flour and margarine together in a saucepan over medium heat, stirring until the flour and margarine form a paste.
- Whisk cream into flour mixture about 1/2 cup at a time until smoothly combined; whisk in chicken broth and parsley. Bring sauce to a simmer, whisking constantly until thickened.
- Whisk egg yolks and lemon juice together in a bowl.
- Whisk egg yolk mixture slowly into cream mixture, about 1 tablespoon at a time, until the sauce barely comes to a simmer and coats the back of a spoon. Do not boil.
- If thicker sauce is desired, whisk cornstarch and 1/4 cup of sauce in a small bowl; stir cornstarch mixture back into sauce until thickened, about 2 minutes.
- Stir chicken breast pieces into sauce until chicken is heated through.
Nutrition Facts : Calories 693.4 calories, Carbohydrate 12.6 g, Cholesterol 414.6 mg, Fat 61.7 g, Fiber 0.4 g, Protein 23.3 g, SaturatedFat 31.4 g, Sodium 702.8 mg, Sugar 1.3 g
More about "chicken fricassee with lemon saffron and green olives recipes"
CHICKEN FRICASSEE - NATASHASKITCHEN.COM
From natashaskitchen.com
RECIPE: BRAISED CHICKEN WITH GREEN OLIVES, LEMON AND …
From saucemagazine.com
MOROCCAN LEMON CHICKEN & OLIVES | SOMETHING NEW …
From somethingnewfordinner.com
CHICKEN FRICASSEE - DINNER AT THE ZOO
From dinneratthezoo.com
5/5 (13)Uploaded Feb 15, 2021Category MainPublished Feb 17, 2021
CHICKEN FRICASSEE RECIPE - MOM ON TIMEOUT
From momontimeout.com
CHICKEN FRICASSEE - QUICK CREAMY FRENCH STEW - FOOLPROOF LIVING
From foolproofliving.com
CHICKEN FRICASSEE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
CHICKEN FRICASSEE WITH LEMON, SAFFRON, AND GREEN OLIVES
From winterfamilyrecipes.wordpress.com
BEST CHICKEN FRICASSEE RECIPE - HOW TO MAKE CHICKEN FRICASSEE
From delish.com
LEMONY CHICKEN FRICASSEE WITH SHALLOTS AND MORELS RECIPE
From foodandwine.com
CHICKEN FRICASSEE WITH LEMON, SAFFRON, AND GREEN OLIVES RECIPE | EAT ...
From eatyourbooks.com
CHICKEN FRICASSEE WITH LEMON, SAFFRON, AND GREEN OLIVES RECIPE | EAT ...
From eatyourbooks.com
MOROCCAN CHICKEN WITH LEMON, SAFFRON, AND GREEN OLIVES
From seleneriverpress.com
CHICKEN WITH PRESERVED LEMON AND GREEN OLIVES | SAVEUR
From saveur.com
SOUTHERN CHICKEN FRICASSEE RECIPE | D'ARTAGNAN
From dartagnan.com
ONE PAN MOROCCAN LEMON OLIVE CHICKEN - A COMMUNAL TABLE
From acommunaltable.com
CHICKEN FRICASSEE RECIPE - ONE PAN! - RACHEL COOKS®
From rachelcooks.com
You'll also love