Best Chicken Fricasee Recipes

CHICKEN FRICASEE (FRICASE DE POLLO)

Steps:

• 1. In a blender pour 1/4 cup wine 2 cloves garlic 1 tsp salt blend pour the marinade over your seasoned chicken. Chicken pieces should have been seasoned prior liberly with the adobo powder, salt, black pepper, paprika. Regrigerate in a freezer bag for at least two hours or better overnight. Mush bag and turn over a few times so this marinade can well penetrate the chicken.
• 2. Choose a heavy large pot that has a good lid. Take out chicken and let come to room temperature. Heat 1/2 cup oil and begin to brown your chicken pieces on all sides. I like to leave the skin on The chicken it imparts a great flavor to your poultry dishes. You may remove skin later and discard if you like. Chicken does not need to cook throughly just brown on the outside. This should take about 10/12 minutes. When done browning remove to a seperate pan. Do not put on paper towels.
• 3. Over a medium flame in the same pot add the remaining 1/4 cup oil and add all the diced vegetables, onion, remaining garlic, green pepper, cilantro and saute until onion and pepper are somewhat limp. Next add olives, raisens, capers, remaining wine, and vinegar. Stir well and continue to saute for about 1/2 minute. next add tomato sauce, and dry seasonings, garlic powder, oregano, salt, black pepper, cumin powder, adobo, packet of Sazon seasoning and paprika. Stir well and add the cup of water. Stir again and adjust salt & pepper to your liking. Cover this sauce and reduce heat to a very low simmer. while sauce simmers peel and quarter potaotes.
• 4. After simmering your sauce for 5 minutes, add your chicken pieces one at a time taking care to cover each piece with the sauce. Next add your potaotes and stir again spooning the sauce over all the potatoes If you like you may sprinkle a little more wine over the mixture about a 1/4 cup. I do this some times to add extra flavor. Cover and on a medium low flame cook for about 1 hour. After 30 minutes of cooking uncover and check to see if your fricasee has not begin to dry out also test your potaoes they are done when fork penetrates them easly. At this time you may adjust your heat to a little higher if need be. If you like you may add a little more water 1/4 cup and stir very gently. Cover and continue to cook until done. Traditionaly served on top of white rice you may do so or serve with crusty bread and a salad. Enjoy.

FRICASEE OF CHICKEN, CHAYOTE AND CILANTRO

Steps:

• Poach the chicken breasts in the stock for about 15 minutes. Skim off any froth that comes to the top. Add 1 diced chayote, for the last 5 minutes. Remove the chicken and chayote; set aside and cool. Chayote should be tender but firm.
• Add the remaining chayotes to the stock with the shallots. Season with 1/2 teaspoon turmeric, the oregano and cumin. Let this simmer for 15 minutes, or until the chayotes are very soft. Season with salt and pepper. Remove from heat and puree. Add the oil and refrigerate.
• Before serving, return puree, reserved chayote and chicken to room temperature. Dice the chicken and reserved chayote into 1/4-inch cubes.
• To serve, mix in lime juice, cayenne and half of the cilantro. Adjust seasonings to taste.
• Arrange chicken and chayote in each of 8 cups. Add chayote puree; garnish with remaining cilantro and sprinkle with remaining turmeric.

MICROWAVE CHICKEN FRICASEE

Steps:

• 1. In 5-qt. casserole arrange chicken pieces. Rub liberally with oil and season with salt, pepper, paprika and top with bay leaf. Add onions, celery and carrots. Pour 8oz of chicken broth over chicken. Liquid should be no more than 1/2 way up casserole dish.
• 2. Cover with lid or plastic wrap, microwave on high for 15 minutes turning half way through cooking time. Add another 5 minutes if juices are still extremely pink. The idea is to have the chicken be 3/4 of the way done.
• 3. Remove the chicken from the casserole dish. Skim the fat from the broth if you like. You may keep the chicken pieces whole or remove the skin and bones from the chicken. Thicken the broth with the instructions below.
• 4. To Thicken broth: Combine 1/2 cup flour and remainder of broth 4oz. plus cold water to make the measurement 1/2 cup then add the slurry to the veggies and broth stirring very well to avoid lumps. Add chicken back into veggies and sauce. Microwave at High for 5-10 minutes, checking the sauce so it thickens into a gravy until hot and bubbly. Serve over mashed potatoes, noodles or dumplings.
• 5. Tips: Chicken pieces should be equal in size so they cook evenly. You may add any seasoning blend such as italian, poultry, spicy to your taste. Be careful not to fill the casserole dish more than half way to prevent overflowing.

CHICKEN FRICASEE

Steps:

• Heat oil in a large pot or Dutch oven, over medium-high heat. Briefly brown chicken pieces in batches. When all of the pieces have been browned, return them all to the pot and cover with a layer of sliced onions, and then potatoes. Season with pepper and sprinkle with parsley. Pour the chicken broth over all.
• Cover and simmer on low heat for 45 minutes, pushing potatoes down into the liquid occasionally. When potatoes are tender but not mushy, add frozen peas and simmer for 5 more minutes.

DELICIOUS AND QUICK CHICKEN FRICASEE

Steps:

• Heat butter and oil in large skillet over medium-high heat. Season chicken with salt and pepper. Cook chicken until browned, about 4 minutes, then flip and cook until browned on second side, 4 more minutes. Transfer to large plate.
• Cook mushrooms, onion, and wine in skillet, stirring occasionally, until liquid has evaporated and mushrooms are browned, 8 to 10 minutes. Add flour and garlic, and stir constantly for 1 minute. Add broth and bring mixture to boil, scraping bottom of pan with wooden spoon to loosen browned bits.
• Add chicken and any accumulated juices to skillet. Reduce heat to medium-low, cover, and simmer 5-10 minutes, until instant-read thermometer registers 160 degrees in breasts and 175 degrees in thighs.
• Transfer chicken to clean platter and cover loosely with inverted pie pan.
• Whisk sour cream and egg yolk in medium bowl. Whisking constantly, slowly stir ½ cup sauce into sour cream mixture. Stirring constantly, slowly pour sour cream mixture into simmering sauce. Stir in nutmeg, lemon juice, and tarragon; return to simmer. Season to taste with salt and pepper.
• Pour sauce over chicken and serve.