Best Chicken Fricassee Fricassee De Poulet A Lancienne Recipes

CHICKEN FRICASSEE (FRICASSéE DE POULET)

Steps:

• Melt the butter and olive oil together in a Dutch oven or other heavy large skillet on medium heat.
• Add the chopped onion and crushed garlic and cook for five minutes stirring occasionally.
• Add the chicken and brown on all sides - about ten minutes.
• Stir in salt and pepper.
• Sprinkle the top of the chicken with the flour and stir for 1 minute, thoroughly coating the chicken with the flour.
• Stir in the water and wine and then the prepared mushrooms, carrots, and tarragon.
• Bring to a low boil, cover and simmer on medium low heat for 15 minutes or just until the vegetables are cooked as you like them.
• Taste and adjust seasonings, if you wish.
• Turn off the heat and stir in the crème fraîche.
• Serve hot.

FRICASSéE DE POULET (CHICKEN FRICASSEE)

Steps:

• 1. Over a medium heat; melt butter and olive oil in a dutch oven or other large skillet. Add onions and garlic and cook for 5 minutes, stirring ocassionally.
• 2. Add chicken; brown on all sides, about 5 minutes. Add salt and pepper.
• 3. Sprinkle the top of the chicken with the flour; stir for 1 minute, thoroughly coating the chicken with the flour.
• 4. Stir in the water and wine; add prepared mushrooms, carrots and tarragon. Bring to a low boil, cover and simmer on medium low heat for 15 minutes or just until the vegetables are tender.
• 5. Turn off the heat; stir in the crème fraîche or whipping cream. Serve hot.

CHICKEN FRICASSEE (FRICASSEE DE POULET A L'ANCIENNE)

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.