Best Chicken Fricassee With Chive Dumplings Recipes

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CROCK POT CHICKEN FRICASSEE



Crock Pot Chicken Fricassee image

This recipe is incredibly easy and great over mashed potatoes or noodles for an old fashioned meal. You can also add some diced carrots to add a bit of color!

Provided by TishT

Categories     Chicken Breast

Time 8h30m

Yield 4-5 serving(s)

Number Of Ingredients 17

1 (10 1/2 ounce) can reduced-fat cream of chicken soup
1 cup water
1/2 cup chopped onion
1 teaspoon paprika
1 teaspoon lemon juice
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breasts
nonstick cooking spray
3 tablespoons shortening
1 1/2 cups flour
2 teaspoons baking powder
3/4 teaspoon salt
3 tablespoons chopped fresh chives or 2 tablespoons dried chives
3/4 cup skim milk

Steps:

  • Spray crock pot with non-stick cooking spray.
  • Place chicken in crock pot.
  • Mix remaining ingredients together and pour over chicken.
  • Cover and cook on low 6-8 hours.
  • One hour before serving, prepare chive dumplings: Mix dry ingredients and shortening.
  • Add chives and milk, combine well.
  • Drop by teaspoonful onto hot chicken and gravy.
  • Cover and cook on high for 45-60 minutes.
  • Serve with mashed potatoes and vegetables, or over hot, cooked noodles.

Nutrition Facts : Calories 416.9, Fat 11.8, SaturatedFat 3, Cholesterol 69.4, Sodium 1305.9, Carbohydrate 41.6, Fiber 1.9, Sugar 1.1, Protein 34.3

CHICKEN FRICASSEE WITH DUMPLINGS



Chicken Fricassee with Dumplings image

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 19

1 broiler-fryer, cut up
2 cups chicken broth or water
1 medium onion, chopped
1 stalk celery, diced
1 bay leaf
1 teaspoon seasoned salt
1/2 teaspoon seasoned pepper
1/2 teaspoon salt (if using water)
2 tablespoons flour
Yellow food coloring, optional
1 cup cake flour, sifted
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon vegetable shortening
2 teaspoons parsley, chopped
1 tablespoon green onion tops, chopped
1 large egg
3 tablespoons milk
Garnish: parsley sprigs

Steps:

  • Put the chicken in a large pot with broth, onion, celery, bay leaf, seasoned salt and pepper. Bring to a boil, reduce heat and simmer for 40 to 45 minutes or until chicken is tender. Thicken liquid in pot with flour mixed with 3 tablespoons water. Simmer for a few minutes more. Add a few drops of yellow food coloring.
  • Dumpling Batter: Into a large bowl sift together the cake flour, baking powder and salt, and using a fork or pastry blender cut in vegetable shortening. Add parsley and green onion tops. In a separate bowl beat egg with milk. Stir wet ingredients into dry and blend together into a drop biscuit batter. Drop batter by teaspoonful onto simmering chicken. Cover pot and steam for 10 minutes, or until dumplings test clean with a toothpick. Garnish with parsley.

CHICKEN FRICASSEE AND DUMPLINGS (LIGHTER VERSION)



Chicken Fricassee and Dumplings (Lighter Version) image

This version of chicken fricassee was a family favorite growing up. I lightened it up a little, and now it is a favorite with my husband and son. I don't make it often, since even with my adaptations it's still pretty high in fat. But I do make it a few times a year--it's so satisfying in cold weather! I usually make double the gravy and 1-1.5 times the dumplings. It reheats tolerably well, although the dumplings will soak up the gravy like a sponge (which is why I double the gravy). This is my single exception to my "no baking mix" rule! I don't recommend using skinless chicken; the browning and simmering will make the chicken tough without the skin to protect it.

Provided by Halcyon Eve

Categories     Chicken

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 cup Bisquick Heart Smart mix
salt and pepper, to taste
1 teaspoon paprika
6 -8 chicken thighs (or 1 cut-up chicken)
canola oil
1 (10 3/4 ounce) can low-fat condensed cream of chicken soup
1 1/2 cups nonfat milk
2 cups Bisquick Heart Smart mix
2/3 cup nonfat milk
1/2 teaspoon dried parsley, crumbled
1/4 teaspoon poultry seasoning

Steps:

  • Combine 1 cup Bisquick, salt, pepper, and paprika in a gallon-size ziplock bag. Add chicken pieces, seal, and shake to coat.
  • In a very large, deep skillet or saute pan (one that has a lid), heat about 1/4-inch oil over medium-high heat. Add chicken pieces and cook until golden brown, turning at least once. Remove chicken to a paper-towel lined dish.
  • Drain fat from skillet. Add soup to skillet and gradually stir in 1 1/2 cups milk until smooth. Replace chicken, cover skillet, and bring just to boiling. Reduce heat and simmer gently over low heat for 45 minutes or until chicken is tender.
  • Blend together 2 cups Bisquick, 2/3 cup milk, parsley, and poultry seasoning.
  • Remove lid and drop dough by spoonfuls onto hot gravy (try not to overlap spoonfuls of dough).
  • Cook uncovered for about 10 minutes, or until top of dumplings looks set (not wet and doughy). Replace lid and cook an additional 10 minutes or until dumplings are cooked through.

Nutrition Facts : Calories 230.6, Fat 14.6, SaturatedFat 4.2, Cholesterol 80.7, Sodium 117.7, Carbohydrate 4.5, Fiber 0.1, Sugar 4.5, Protein 19.3

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 WITH HERB DUMPLINGS



Chicken Fricassee With Herb Dumplings image

An easy, thrifty recipe using Bisquick that I found in a little booklet I forgot I had. It's titled Strictly Thrifty Menus from Betty Crocker. I'm putting them all on here for safe keeping.

Provided by CJAY8248

Categories     Chicken

Time 1h40m

Yield 1 chicken, 4 serving(s)

Number Of Ingredients 13

1 cup Bisquick baking mix
2 teaspoons salt
1 teaspoon paprika
1/8 teaspoon pepper
3 lbs broiler-fryer chickens, cut up
2 tablespoons shortening
1 tablespoon butter
1 (10 1/2 ounce) can condensed cream of chicken soup
1 1/2 cups milk
2 cups Bisquick baking mix
2/3 cup milk
1/2 teaspoon parsley flakes
1/4 teaspoon poultry seasoning

Steps:

  • Blend 1 cup baking mix, salt, pepper, and paprika; coat chicken pieces.
  • Cook chicken in shortening and butter in skillet until light brown. Remove chicken and drain fat.
  • Mix soup and 1 1/2 cups milk in skillet; add chicken pieces. Cover and heat to boiling. Cook over low heat about 45 minutes or until chicken is tender.
  • Stir 2 cups baking mix, 2/3 cup milk, parsley flakes and poultry seasoning to a soft dough.
  • Drop dough by spoonfuls onto hot soup mixture. Cook uncovered over low heat 10 minutes; cover and cook 10 minutes longer.
  • Serve with tossed salad and apple pandowdy.

Nutrition Facts : Calories 1378.8, Fat 84.6, SaturatedFat 26.2, Cholesterol 289.4, Sodium 2985.9, Carbohydrate 72.7, Fiber 2.3, Sugar 11.7, Protein 77.3

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