Citrus Chicken Fricassee Recipes

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.

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.

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.

Steps:

• Remove skin from all pieces. Season chichen with salt and pepper. Combine the vegetables and citrus in a bowl and set aside. Heat oil in large Dutch oven, over medium high heat. Sear chicken in batches 5 minutes per side. Set chicken aside. Pour off all fat from pan before adding vegetable/citrus mixture to pan. Allow vegetable to sweat in citrus juices over low to medium heat for about 10 minutes, stirring occasionally. Add tomato paste and cook an additional 2 minutes. Sprinkle in flour and stir to coat. Stir in broth, juices, wine and 1 tablespoon of honey, scraping up jbits from the bottom of the pan. Bring to a gentle simmer, add the dark meat chicken, cover, simmer for 10 minutes. Then add white meat chicken, cover and simmer for 10 minutes. Cook potatoes in boiling water as stew is simmering. Boil until tender 8-10 minutes. Plunge into ice water to stop cooking. Cook remaining vegetables in the same water until just tender, 4-5 minutes, shock and set aside. This cooking method allows ingredients to cook for the appropriate time preserving color, texture and nutritional value. After chicken has cook for a combined 20 minutes, transfer to a platter and tent to keep warm. Strain sauce into a bowl, discard the solids and return sauce to the pot set over medium-low heat. Blend cream, yolk, and 1 tablespoon honey in a bowl, whisk in 1/2 cup strained sauce. Whisk this mixture into the pot and bring to a simmer, stirring until thickened, 3-4 minutes. (Do not boil hard or yolk will curdle.) Add blanched vegetables and parley and heat through. Serve by ladling meat first before adding vegetables and finally sauce over all. Serve with salad and crusty bread.