Southern Chicken Fricassee Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Heat a skillet over medium-high heat and add the almonds and toast swirling the pan until golden. Remove almonds and set aside, reserve skillet.
• Season the chicken all over with salt and pepper. Dredge the chicken in flour and shake off any excess. Heat the oil and butter in the skillet over medium high heat. Cook the chicken on both sides until golden brown, about 8 minutes. Transfer to a dish and set aside.
• Add the onion, bell pepper, garlic, curry powder, thyme, and cayenne to the pan. Stir to loosen up the brown bits on the bottom of the pan. Cook until the vegetables are tender, about 5 minutes. Stir in the tomatoes and nestle the chicken pieces in the sauce, bring the sauce up to a simmer and then transfer to the oven and cook until the chicken is cooked through and tender, 20 to 25 minutes.
• Remove skillet from the oven and transfer chicken to a serving dish. Spoon any oil off the surface of the sauce and discard. Bring the sauce to a simmer over medium heat, add the currants and simmer to thicken slightly. Season with salt and pepper, to taste. Spoon the sauce over the chicken and scatter the toasted almonds on top. Serve with a dollop of cool yogurt and herb sauce.
• In a bowl combine the first 4 ingredients, season with salt and pepper, to taste.

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:

• Combine seasonings and flour.
• Dredge chicken pieces in seasoned flour, shaking off any excess.
• In a heavy skillet or Dutch oven, brown chicken pieces in hot oil, over medium-high heat.
• This will probably have to be done in two batches.
• Return the chicken to skillet and add water.
• Bake in preheated 325°F oven, covered, for 1 hour.
• Uncover and bake for 20 minutes.
• Remove chicken to platter and tent with foil to keep warm.
• Skim fat off of drippings, if desired.
• Evenly sprinkle flour over drippings while whisking.
• When incorporated, whisk in milk and bouillon cube.
• Simmer over a low to medium fire, stirring often, until thickened.
• Serve the milk gravy over chicken and garlic-mashed potatoes.