JAMAICAN CHICKEN FRICASSEE`
Years ago when we went to Jamaica, we didn't stay in a resort, but in the countryside with a family from Jamaica. This is one of the dishes that we ate while there. It is a bit on the spicy side with the "Scotch bonnet peppers", but so tasty.
Provided by Marsha Gardner
Categories Chicken
Number Of Ingredients 12
Steps:
- 1. Rinse the chickens and pat them dry with paper towels. Cut the chickens into serving pieces.
- 2. To make a broth, place the chicken backs, necks, and wing tips into a small pot and cover with water. Bring to a boil, reduce the heat to low, and simmer until needed.
- 3. Place the other chicken pieces in a large bowl and squeeze the limes over them, coating each piece with juice. (Leave the lime rinds in the bowl.) Sprinkle on the salt and black pepper, add the onions, tomatoes, garlic, thyme, and Scotch bonnet peppers, and mix well. Set aside to marinate for at least 15 minutes and up to an hour.
- 4. In a large skillet, heat half of the oil over high heat until it is very hot. Fry half the pieces of chicken until golden on both sides, about 5 minutes per side. Remove the pieces from the pan and set aside on a large plate.
- 5. Wipe out the old oil and add the remaining oil. Repeat the frying process with the rest of the chicken pieces. Remove the chicken from the pan and pour out the oil.
- 6. Discard the lime rinds from the tomato mixture. Return the pan to medium-high heat, add all the chicken pieces and tomato mixture, and cook, stirring for 3 minutes.
- 7. Blend in the chicken stock. Reduce the heat to medium-low, cover, and simmer until the chicken is tender, 40 to 45 minutes.
- 8. Remove the whole Scotch bonnet pepper. Serve the chicken with the sauce spooned over it.
CHICKEN FRICASSEE (FRICASSEE DE POULET A L'ANCIENNE)
Also see our step-by-step photo tutorial for making Chicken Fricassee. A fricassee is halfway between a saute and a stew. A true classic -- with as many variations as there are grandmothers in France -- it relies on humble ingredients and just a single pot. It's the original French comfort food: simmered chicken with hearty vegetables in a rich, silky sauce. And almost as satisfying as the dish itself is having our one-pot master recipe in your repertoire.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h15m
Number Of Ingredients 18
Steps:
- Brown ChickenSeason chicken on both sides with 1 tablespoon salt and 1/2 teaspoon pepper. Preheat a Dutch oven or other large heavy pot over medium-high heat. Add 2 tablespoons butter and the oil to pot. When butter melts and foam subsides, add half the chicken, skin side down, in a single layer; do not crowd pot. (If butter begins to blacken, lower heat.) Fry chicken, turning once, until golden brown on both sides, about 10 minutes total, and transfer to a plate. Repeat with remaining chicken.
- Saute MirepoixReduce heat to medium, and add mirepoix (onion, carrot, and celery) to pot, scraping up any browned bits with a wooden spoon. Saute mirepoix, stirring occasionally, until soft and golden brown in places, 8 to 10 minutes.
- Cook Mushrooms and FlourAdd mushrooms, and cook, stirring occasionally, until mushrooms darken, become glossy, and begin to release liquid, 4 to 5 minutes. Stir in flour, and cook until flour is absorbed by vegetables and is no longer visible, about 1 minute.
- Pour in Wine and BrothAdd wine to pot, and bring to a boil, stirring until liquid just thickens, about 45 seconds. Add broth, and stir.
- Simmer ChickenPlace chicken, skin side up, in a single layer on vegetables; pour juices that have accumulated on plate into pot. Tie parsley sprigs, thyme sprigs, and bay leaf together with kitchen twine; add to pot. Bring to a boil, then reduce to a simmer. Cover partially. Cook until internal temperature of thickest part of chicken registers 165 degrees, 25 to 30 minutes. Transfer chicken to a clean plate. Simmer liquid, uncovered, until reduced slightly, about 5 minutes. Discard herbs.
- Make and Add LiaisonTo make the liaison (sauce thickener), whisk together egg yolks and cream in a medium bowl. Whisking constantly, pour 1/2 cup cooking liquid, 1 tablespoon at a time, into liaison to temper it. Stir tempered liaison into pot.
- Finish with Tarragon, Lemon, and ButterReturn chicken to pot. Add tarragon, lemon juice, and the remaining butter. Bring to a simmer, stir gently to combine, and serve.
GRANDMA TITA'S CHICKEN FRICASSEE
Steps:
- Season the chicken all over with salt and pepper. Place the chicken breasts in a large pot with the broth, onion, garlic, Worcestershire sauce, lemon zest, cumin, and oregano. Cover, bring to a boil, then reduce the heat to medium-low and simmer, until the chicken is cooked through, about 15 to 20 minutes. Transfer the chicken to a plate, then strain the broth through a fine-mesh sieve into another pot. Remove the chicken from the bones, discarding the skin and pulling the meat off into big, long chunks.
- Put the pot of broth over medium heat. Add the flour, whisking to avoid getting lumps. Bring the sauce to a simmer stirring constantly so it doesn't stick or burn, until it has thickened slightly, about 10 minutes.
- Remove the asparagus from the jar, reserving the liquid, and cut the stalks into thirds. Whisk the asparagus water into the thickened broth. Add the cream and capers, stirring to combine. Add the chicken and asparagus to the sauce and stir to coat. Cook a couple of minutes to heat through and bring the flavors together. Transfer the chicken fricassee to a decorative platter or bowl and garnish with chopped scallions.
CHICKEN FRICASSEE WITH VERMOUTH
This is an elegant, velvety take on a traditional skillet-supper, perfect with a mound of fluffy white rice. Cooking this fricassee with the aperitif known as dry vermouth instead of the more traditional white wine results in a slightly sweeter and more aromatic sauce than you would ordinarily get. (White vermouth is composed of, among other things, white wine plus a bit of sugar, herbs and plants and, at times, the bark of trees.) But white wine will work as well.
Provided by Craig Claiborne And Pierre Franey
Categories dinner, times classics, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Sprinkle the chicken with salt and pepper to taste.
- Heat the butter in a skillet and add the chicken pieces skin side down. Cook over moderate heat about one minute without browning.
- Scatter the onion over all and cook 30 seconds. Add the garlic and stir it around. Cook the chicken about four minutes, turning the pieces often in the butter.
- Sprinkle the flour over all, turning the pieces so that they are evenly coated. Add the vermouth, chicken broth, bay leaf and thyme. Cover and cook over moderate heat about 20 minutes.
- Meanwhile, bring two batches of water to the boil for the carrots and leeks. Drop the carrots into one batch, the leeks in the other. Let the carrots simmer about one minute and drain. Let the leeks simmer about four minutes.
- When the chicken has cooked for a total of 30 minutes (start to finish), add the carrots, leeks and cream. Let simmer about two minutes. Serve with rice.
Nutrition Facts : @context http, Calories 501, UnsaturatedFat 18 grams, Carbohydrate 11 grams, Fat 35 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 14 grams, Sodium 647 milligrams, Sugar 3 grams, TransFat 0 grams
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 :
More about "chicken fricassee with lime recipes"
CUBAN CHICKEN FRICASSEE RECIPE • CURIOUS CUISINIERE
From curiouscuisiniere.com
4.6/5 (17)Total Time 1 hr 55 minsCategory Dinner RecipesCalories 558 per serving
- Place the chicken in a zip-lock bag, add juices, vinegar, salt, garlic, onion, and bay leave. Close bag and chill for 1 hour.
- Heat the oil in a large saucepan over medium-high heat. Brown the chicken and transfer to a plate.
CHICKEN FRICASSEE - NATASHASKITCHEN.COM
From natashaskitchen.com
5/5 (114)Total Time 1 hr 10 minsCategory Main CourseCalories 538 per serving
- Preheat oven to 350 F. Pat dry chicken with a paper towel and season with salt and pepper. Place a large deep pan over medium/high heat with 1 Tbsp olive oil. Brown chicken approximately 4 minutes per side until golden on each side but not cooked through. Remove to a plate and set aside until needed. Discard excess fat leaving 1 Tbsp in the pan.
- Add 1 Tbsp butter to the pan and saute chopped onions and carrots over low heat for 7-10 minutes. Add minced garlic and fresh thyme leaves and cook briefly for 30 seconds. Add 2 Tbsp flour and cook while stirring until flour is completely absorbed by the fat and mixture smells nutty. Add 1/2 cup white wine and simmer until slightly reduced. Pour in 1 1/2 cups chicken stock.
- Return chicken to the pan together with the juices and bake uncovered at 350˚F for 45 minutes.
- Take the chicken out of the oven and add 1/2 cup heavy cream, stir until combined. Taste and season with salt if needed.
QUICK CHICKEN FRICASSEE - THE TOASTY KITCHEN
From thetoastykitchen.com
Ratings 23Calories 340 per servingCategory Main Course
- Carefully slice chicken breasts in half lengthwise to create two thin pieces (as if you were butterflying them, but continue slicing all the way through). Alternately, pound chicken breasts to a 1 inch thickness. Season with salt and pepper
- In a sauté pan over medium heat, add butter. When melted and bubbling, add prepared chicken breasts. Cook chicken for 2-3 minutes per side, or until lightly browned. Remove from pan and set aside.
- Add carrots and onions to pan and cook for 2 minutes, stirring occasionally. Add mushrooms and cook for another 2 to 3 minutes, or until lightly browned and onions are turning translucent.
- Add minced garlic and cook for 30 seconds. Watch carefully as minced garlic can burn quickly. Add flour and toss vegetables to coat. Cook for 30 seconds.
BEST CHICKEN FRICASSEE RECIPE - HOW TO MAKE CHICKEN …
From delish.com
CHICKEN FRICASSEE WITH APPLES - ONCE UPON A CHEF
From onceuponachef.com
THE BEST CHICKEN FRICASSEE RECIPE | HEALTHY FITNESS MEALS
From healthyfitnessmeals.com
JAMAICAN FRICASSEE CHICKEN RECIPE - BROWN STEW CHICKEN
From jamaicans.com
CHICKEN FRICASSEE - HOW TO MAKE CLASSIC FRENCH …
From willcookforsmiles.com
CLASSIC CHICKEN FRICASSEE RECIPE - CHEF BILLY PARISI
From billyparisi.com
CHICKEN FRICASSEE RECIPE - ONE PAN! - RACHEL COOKS®
From rachelcooks.com
GRILLED CHICKEN RECIPES EVERYONE WILL LOVE - REAL SIMPLE
From realsimple.com
CHICKEN FRICASSEE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
CHICKEN FRICASSEE - QUICK CREAMY FRENCH STEW - FOOLPROOF LIVING
From foolproofliving.com
CHICKEN FRICASSEE - CHEF LOLA'S KITCHEN
From cheflolaskitchen.com
TRY THIS EASY CORONATION CHICKEN SALAD RECIPE THAT ELEVATES PANTRY ...
From goodmorningamerica.com
CHICKEN FRICASSEE - CHILI PEPPER MADNESS
From chilipeppermadness.com
CHEF JOHN'S CHICKEN FRICASSEE - ALLRECIPES
From allrecipes.com
CHICKEN FRICASSEE WITH APPLES
From more.ctv.ca
CHICKEN FRICASSEE RECIPE - MOM ON TIMEOUT
From momontimeout.com
RECIPE: AVOCADO LIME RANCH SCRAMBLED EGGS | CHICK-FIL-A
From chick-fil-a.com
CHICKEN FRICASSEE - EASY CHICKEN RECIPES
From easychickenrecipes.com
#time-to-make #course #main-ingredient #cuisine #preparation #main-dish #poultry #french #easy #european #chicken #dietary #one-dish-meal #low-sodium #low-carb #low-in-something #meat #whole-chicken #4-hours-or-less
You'll also love