Best Chicken Fricassée With Carrots Mustard Greens And Avgolemono Sauce Recipes

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GRANDMA TITA'S CHICKEN FRICASSEE



Grandma Tita's Chicken Fricassee image

Provided by Ingrid Hoffmann

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 14

4 skin-on, bone-in chicken breast halves, trimmed of excess fat
Kosher salt and freshly ground black pepper
1 cup low-sodium chicken broth
1 large white onion, coarsely chopped
4 garlic cloves, minced
2 tablespoons Worcestershire sauce
1 teaspoon grated lemon zest
1 teaspoon ground cumin
1 teaspoon dried oregano
1/3 cup all-purpose flour
1 (11.5 ounce) jar white asparagus in water
1/3 cup heavy cream
1/3 cup capers, drained and rinsed
Chopped scallions, for garnish

Steps:

  • Season the chicken all over with salt and pepper. Place the chicken breasts in a large pot with the broth, onion, garlic, Worcestershire sauce, lemon zest, cumin, and oregano. Cover, bring to a boil, then reduce the heat to medium-low and simmer, until the chicken is cooked through, about 15 to 20 minutes. Transfer the chicken to a plate, then strain the broth through a fine-mesh sieve into another pot. Remove the chicken from the bones, discarding the skin and pulling the meat off into big, long chunks.
  • Put the pot of broth over medium heat. Add the flour, whisking to avoid getting lumps. Bring the sauce to a simmer stirring constantly so it doesn't stick or burn, until it has thickened slightly, about 10 minutes.
  • Remove the asparagus from the jar, reserving the liquid, and cut the stalks into thirds. Whisk the asparagus water into the thickened broth. Add the cream and capers, stirring to combine. Add the chicken and asparagus to the sauce and stir to coat. Cook a couple of minutes to heat through and bring the flavors together. Transfer the chicken fricassee to a decorative platter or bowl and garnish with chopped scallions.

CHICKEN FRICASSEE (FRICASSEE DE POULET A L'ANCIENNE)



Chicken Fricassee (Fricassee de Poulet a L'Ancienne) image

Also see our step-by-step photo tutorial for making Chicken Fricassee. A fricassee is halfway between a saute and a stew. A true classic -- with as many variations as there are grandmothers in France -- it relies on humble ingredients and just a single pot. It's the original French comfort food: simmered chicken with hearty vegetables in a rich, silky sauce. And almost as satisfying as the dish itself is having our one-pot master recipe in your repertoire.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h15m

Number Of Ingredients 18

1 whole chicken (3 1/2 to 4 pounds), cut into 11 pieces (reserve back and wing tips for another use, such as stock)
Coarse salt and freshly ground pepper
3 tablespoons unsalted butter, softened, divided
1 tablespoon extra-virgin olive oil
1 small yellow onion, cut into 1/4-inch dice (1 cup)
1 carrot, cut into 1/4-inch dice (1/2 cup)
1 celery stalk, cut into 1/4-inch dice (1/3 cup)
8 ounces cremini mushrooms, trimmed and quartered
2 tablespoons all-purpose flour
2/3 cup dry white wine
4 cups chicken broth
2 sprigs fresh flat-leaf parsley
2 sprigs fresh thyme
1 bay leaf
2 large egg yolks, room temperature
1/4 cup heavy cream
2 to 3 tablespoons roughly chopped fresh tarragon leaves
2 tablespoons fresh lemon juice

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.

CHICKEN FRICASSEE



Chicken Fricassee image

This chicken fricassee dish is one of our all-time favorites. When you have guests over, just double the recipe.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 13

4-1/2 teaspoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dried thyme
2 bone-in chicken thighs, skin removed (about 3/4 pound)
2 tablespoons butter
3/4 cup sliced fresh mushrooms
1/2 cup diced onion
1/4 cup diced celery
3/4 cup water
1 small bay leaf
1/4 cup milk
2 teaspoons minced fresh parsley

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.

Nutrition Facts :

CHICKEN FRICASSéE WITH CARROTS, MUSTARD GREENS AND AVGOLEMONO SAUCE



Chicken Fricassée with Carrots, Mustard Greens and Avgolemono Sauce image

Categories     Chicken     Mustard     Bake     Marinate     Lemon     Fall     Mustard Greens     Bon Appétit

Yield Serves 6

Number Of Ingredients 21

For chicken:
1/2 cup fresh lemon juice
3 tablespoons chopped fresh parsley
1 1/2 teaspoons grated lemon peel
1 1/2 teaspoons minced garlic
7 tablespoons olive oil
2 3 1/2-pound chickens, each cut into 8 pieces
2 cups chopped peeled carrots
4 large garlic cloves, thinly sliced
1 1/2 teaspoons dried oregano
1 cup dry white wine
3 1/2 cups chicken stock or canned low-salt chicken broth
2 bunches mustard greens, trimmed, cut into 1/2-inch-wide strips
3 green onions, chopped
2 tablespoons chopped fresh dill
2 tablespoons Dijon mustard
For Avgolemono Sauce:
1/4 cup fresh lemon juice
1/2 teaspoon cornstarch
2 large eggs, separated
Pinch of salt

Steps:

  • Make chicken:
  • Mix 1/4 cup lemon juice, 2 tablespoons parsley, lemon peel and minced garlic in large glass baking dish. Whisk in 6 tablespoons oil. Season to taste with salt and pepper. Add chicken. Turn to coat. Cover and refrigerate chicken overnight, turning once.
  • Preheat oven to 400°F. Remove chicken from marinade. Pat chicken dry with paper towels. Sprinkle with salt and pepper. Heat 1 tablespoon oil in heavy large ovenproof pot over medium-high heat. Working in batches, cook chicken until brown on all sides, about 10 minutes. Transfer chicken to large bowl.
  • Add carrots, sliced garlic and oregano to pot. Sauté over medium-high heat until garlic is tender, about 2 minutes. Add wine and remaining 1/4 cup lemon juice. Bring to boil, scraping up browned bits from bottom. Simmer until liquid is reduced by half, about 5 minutes. Add chicken stock. Return chicken to pot. Place pot in oven. Bake uncovered until chicken is cooked through, turning chicken occasionally, about 35 minutes.
  • Using slotted spoon, transfer chicken, carrots and sliced garlic to large bowl. Tent with foil to keep warm.
  • Boil cooking liquid over medium-high heat until reduced to 3 cups, about 10 minutes. Remove from heat. Pour 1 cup reduced cooking liquid into small bowl. Set aside.
  • Return cooking liquid remaining in pot to simmer. Add mustard greens. Cook until greens are tender, about 2 minutes. Stir in green onions, dill, Dijon mustard and remaining 1 tablespoon parsley. Cover and keep warm.
  • Make avgolemono sauce:
  • Whisk lemon juice and cornstarch in another small bowl to blend. Whisk egg yolks in medium bowl to blend. Using electric mixer, beat egg whites and pinch of salt in medium stainless steel bowl until soft peaks form. Fold in egg yolks, then lemon juice mixture. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk until mixture thickens, about 3 minutes. Gradually add reserved 1 cup cooking liquid, whisking constantly, until mixture thickens, about 3 minutes (do not boil). Add sauce to mustard greens; stir to combine. Season to taste with salt and pepper.
  • Pour sauce and mustard greens over chicken and serve.

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