Pulled Chicken Frikassee Recipes

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.

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.

Steps:

• 1. I boil the chicken pieces in one can of broth, and enough water to cover chicken, I add celery pieces and onion for flavor. Simmer for 20-30 min. or until fully cooked. When fully cooked, strain the broth water and pour into a deep fry pan. Put your diced carrots, celery and diced onions in and simmer til tender. When chicken is cool enough and veggies are tender, shred the chicken pieces and add to pan. I add some parsley and lemon pepper spice and a little celery seed to it.
• 2. Now I thicken it with 1/3 cup of water and 2-3 tablespoons of cornstarch mixed and pour into pan stirring as you add, if it doesn't thicken it enough you can add more cornstarch and water mixture til you get the right thickness, I sometimes add a can of cream of chicken soup as well. All the amounts of ingredients are subject to how much you want to make of course. I put this mixture over rice, mashed potatoes, toast, noodles or sometimes in small aluminum pie plates with a biscuit on top, or fill a pie plate with mixture and put biscuits or pie crust on top. Serve with biscuits and cranberry sauce.

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.

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.

Steps:

• Sprinkle both sides of chicken thighs with kosher salt and ground mixed peppercorns.
• Heat olive oil over medium heat in a large, deep skillet. Add chicken thighs and cook about 5 minutes on each side until lightly browned. Remove chicken thighs from skillet and set aside in a dish or pan.
• Add butter to skillet and allow to melt. Stir in chopped onion and celery, shredded carrots, and sliced mushrooms and cook 5 minutes until tender.
• Stir in flour and cook 1 minute. Stir in wine and simmer about 5 to 7 minutes until wine is reduced by half.
• Add chicken broth, cream, parsley, thyme, garlic salt, and black pepper; stir together. Return chicken thighs to skillet.
• Simmer 20 minutes until sauce thickens and chicken is fully cooked.

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:

• Brown chicken over high heat in a deep saute pan or dutch oven coated with nonstick spray.
• Remove chicken to a platter.
• Add onion, mushrooms, and garlic to same pan and cook for at least 3 minutes, or until vegis are soft.
• If you are using wine, add it now and cook over high heat 1 minute.
• Add 3 cups of broth, and bring to a boil.
• Reduce the heat to a simmer.
• Combine the cornstarch with the remaining cup of broth mixing thoroughly.
• Add to pan and stir until broth thickens slightly.
• Return chicken to pan and cook until chicken is cooked through, about 15 minutes.
• Removed from heat and add the spices and sour cream.
• Sprinkle with parsley.

Steps:

• Spray crock pot with non-stick cooking spray.
• Place chicken in crock pot.
• Mix remaining ingredients together and pour over chicken.
• Cover and cook on low 6-8 hours.
• One hour before serving, prepare chive dumplings: Mix dry ingredients and shortening.
• Add chives and milk, combine well.
• Drop by teaspoonful onto hot chicken and gravy.
• Cover and cook on high for 45-60 minutes.
• Serve with mashed potatoes and vegetables, or over hot, cooked noodles.