You are here: Recipes It > Recipes > Chicken

Fricasseed Chicken


2 chickens, 3 1/2-to-4 lb each cut u, p, -=or=- chicken
1 salt
1 freshly ground black pepper
3 tbsp unsalted butter or margarine
2 large onions peeled and roughly diced
2 large carrots, coarsely chopped
1 celery stalk, roughly sliced
4 bay leaves
6 sprigs fresh thyme, -=or=- dried thyme
3 tbsp flour
3 cup chicken stock or low-sodium chicken, broth
3 cup milk
1/8 tsp ground nutmeg

PREHEAT OVEN TO 375F. Rinse the chicken pieces dry, pat dry and
sprinkle with salt and pepper. Melt the butter over low heat in a
large covered casserole dish or Dutch oven on top of the stove. Add
the chicken pieces and cook on all sides without browning, about 7
minutes. The chicken should not be crowded, so perform this operation
in batches, if necessary. Remove pieces to a plate as they are done.
When all chicken is done, add the onions, carrots, celery, bay leaves
and thyme and cook about 5 minutes. Sprinkle the flour over the
vegetables and cook, stirring for 30 seconds. Add the stock, milk and
nutmeg. Increase heat to high, cover and bring to a boil. Replace the
thighs and drumsticks, cover and place casserole in the oven for 25
minutes. Add the reserved breasts and cook for another 15 minutes.
Remove the casserole from the oven, remove the chicken pieces from
the casserole and set them aside. Strain the sauce through a fine
sieve and discard onions, carrots, celery and herbs. Keep the chicken
pieces warm in the turned-off oven while finishing the sauce. Place
strained sauce in a medium saucepan over medium heat and cook until
stewing liquid is thick enough to cling to a wooden spoon. To serve,
arrange the chicken in a serving casserole or on a deep serving
platter and ladle the sauce over it. Accompany the fricassee with
noodles or rice pilaf. Refrigerate the meat and sauce separately for
up to 3 days. Freeze the meat and sauce separately in 2 batches for
up to 3 months. Makes 2 Batches, Serving 3 to 4 Each


Servings: 8



Also see ...

Fried Chicken Pan Gravy
Put a cup of flour seasoned with salt and pepper in a large, brown grocery bag. Then put the chicken pieces in a few at a time and shake vigorously to coat them well. Fry em uncovered in about a quarter inch oil for 45 minutes or so. Drain the excess oil, leaving about thre (Upload by user)

Fried Chicken A L italienne
Rather suspiciously, this dish was also know as fried chicken al la Mexicaine. The old fashioned tomato sauce does not taste much like the tomato sauces we know today; it s tart and work better as a condiment on the side than as a sauce to be poured over (though it is exactly b (Upload by user)

Fried Chicken Breast
Mix dry ingredients in pie plate, place yogurt, flour and egg white in separate pie plates. Dip chicken in yogurt, then in flour, then in egg white. Roll in bread crumbs, coating well. Put on baking pan sprayed with Pam. Bake at 400 degrees for 45 to 60 minutes. 10 % Fat (Upload by user)

Fried Chicken Breasts Rubbed In Ancho Peppers
Recipe by: Jim Maslanka <[email protected]> Chicken: 2 whole chicken breasts, boned, skinned, and split; rinse and pat dry . Separate the tenderloins from each breast; you ll now have 8 pieces of chicken . Pound chicken flat to about 50% increase in size . Score meat with b (Upload by user)

Fried Chicken Cuban Style With Mojo Seasonin
To make the mojo, mix onion and garlic, along with the spices, salt and pepper in a bowl. Add these to a pan which has heated olive oil in it. Cook just until onion becomes translucent and then add juice, water, wine and vinegar; simmer about 5 minutes. Allow to cool slightl (Upload by user)

Fried Chicken For Chanuka
Pollo Fritto per Chanuka Sprinkle chicken pieces evenly with salt, pepper, nutmeg and garlic salt. Place in a bowl with lemon juice and 2 Tbsp olive oil and set aside in refrigerator to marinate for several hours or overnight. Toss once a while to ensure evenness of seasonin (Upload by user)

Fried Chicken Rbtn28a
Make the bread crumbs in a food processor and shake through a strainer onto a soup plate using the fresh bread. Mix th egg, oil, water, salt and pepper together in a small bowl. Place the flour on a large piece of wax paper or in another soup bowl. Cut each chicken breast ho (Upload by user)

Fried Chicken Roman Style From England
Method ====== Heat the oil and butter in a wide, deep frying pan and briskly fry the chicken pieces, turning often, until golden brown all over. Pour off half the fat and add the pepper, the ham, garlic and sage leaves. Saute for a couple of minutes. Pour in the white wine (Upload by user)

Fried Chicken Slices With Lemon Sauce
1.) After removing the chicken skin, cut into 1 1/2 inch wide 2 inch long thin slices. Marinate with the salt, wine, soy sauce, cornstarch, water, egg yolk and pepper. Soak about 10 minutes. 2.) Mix seasoning sauce in a small bowl. 3.) Mix 6 Tb. of cornstarch and 3 Tb of f (Upload by user)

Fried Chicken With Cream Gravy
COMBINE MILK AND EGG in medium bowl. Combine flour, garlic salt, paprika, pepper and poultry seasoning in paper or plastic bag. Add a few pieces of chicken at a time, and shake to coat. Dip chicken in milk egg mixture, then shake a second time in flour mixture. Reserve rema (Upload by user)
TAG: chicken, flour, gravy, minutes, medium, skillet, ,

Fried Chicken With Ginger Dressing
This one is kinda unusual as it calls for frying up joined legs and thighs then cutting them into one inch bone in slices after cooking. This is usually done with whole birds and I don t see why you couldn t use a whole chicken in this recipe. You ll need a Chinese cleaver o (Upload by user)
TAG: chicken, dressing, ginger, knife, cleaver, slices, chinese, ,

Cherry Chicken Salad
Cherry Chicken Salad
Salmon Rolls with Raisins and Celery
Salmon Rolls with Raisins and Celery
Three Ways to Heaven Cake
Three Ways to Heaven Cake
Creamy Raspberry Dessert II
Creamy Raspberry Dessert II
Golden Crown Restaurant House Special Chow Me
Boil chow mein noodles according to package directions. Drain. Heat 2 tablespoons oil in wok or very large frying pan. Stir fry noodles for 3 to 5 minutes, or until crisp and light brown. Remove from wok and set aside. Add remaining 2 tablespoons oil and garlic. Add bean spr (Upload by user)
TAG: minutes, sauce, noodles, ,

Golden Glazed Chicken
Spread onions in bottom of a lightly greased 13x9 inch (33x23 cm) glass baking dish. Arrange chicken on top. Stir curry powder into the jar of Oriental Sauce, and then pour sauce over chicken breasts. Bake, uncovered at 375F (190C) for 40 45 minutes, or until chicken is no (Upload by user)
TAG: chicken, ,

Chicken or turkey enchiladas - my way
Chicken or Turkey Enchiladas My Way3 cups cooked and shredded chicken breast or turkey breast    (you may use 1 large or 2 small cans cooked and shredded chicken)2 cups shredded Mexican mix cheese 1 or 2 cans diced green chiles 1 can cream of chicken soup (optiona (Upload by user)
TAG: chicken, enchiladas, cheese, shredded, turkey, cream, large, ,

Stuffed Chicken Breasts with Mushroom Sauce
Stuffed Chicken Breasts with Mushroom SauceDelicious!8 chicken breast halves, boned and skinned4 (1 ounce) slices cooked ham, cut in half4 (1 ounce) slices Swiss cheese, cut in half1 egg, beaten2 teaspoons water1 cup seasoned dry breadcrumbs1/2 cup butter1 teasp (Upload by user)
TAG: chicken, mushroom, butter, piece, ounce, sauce, breasts, stuffed, breast, ,

Braised Chicken in Dijon Cream Sauce
Braised Chicken in Dijon Cream SauceThis is very tasty and oh, so delicious!2 boned and skinned chicken breast halves3 tablespoons olive oil1 medium onion or 4 shallots, chopped2 cloves garlic chopped1/2 cup dry white wine14 1/2 ounces chicken stockSalt and pepper t (Upload by user)
TAG: chicken, dijon, medium, sauce, cream, pepper, garlic, onion, braised, ,

TAG: chicken, sauce, pieces, casserole, minutes, serving, batches, remove, ,
Permalink--> In : Recipes  -  Chicken