Best Citrus Chicken Fricassee Recipes

CHICKEN FRICASSEE WITH VERMOUTH

Chicken Fricassee With Vermouth image

This is an elegant, velvety take on a traditional skillet-supper, perfect with a mound of fluffy white rice. Cooking this fricassee with the aperitif known as dry vermouth instead of the more traditional white wine results in a slightly sweeter and more aromatic sauce than you would ordinarily get. (White vermouth is composed of, among other things, white wine plus a bit of sugar, herbs and plants and, at times, the bark of trees.) But white wine will work as well.

Provided by Craig Claiborne And Pierre Franey

Categories dinner, times classics, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

1 three-and-one-half-pound, ready-to-cook chicken, cut into serving pieces
Salt, if desired
Freshly ground pepper
2 tablespoons butter
1/2 cup coarsely chopped onion
1 clove garlic, finely chopped
2 tablespoons flour
3/4 cup dry white vermouth
1/4 cups chicken broth
1 bay leaf
2 sprigs fresh thyme or 1/2 teaspoon dried
1 cup carrots cut into fine, julienne strips, about two inches long
1 1/2 cups loosely packed leeks cut into fine, julienne strips, about three inches long
1/2 cup heavy cream

Steps:

Sprinkle the chicken with salt and pepper to taste.
Heat the butter in a skillet and add the chicken pieces skin side down. Cook over moderate heat about one minute without browning.
Scatter the onion over all and cook 30 seconds. Add the garlic and stir it around. Cook the chicken about four minutes, turning the pieces often in the butter.
Sprinkle the flour over all, turning the pieces so that they are evenly coated. Add the vermouth, chicken broth, bay leaf and thyme. Cover and cook over moderate heat about 20 minutes.
Meanwhile, bring two batches of water to the boil for the carrots and leeks. Drop the carrots into one batch, the leeks in the other. Let the carrots simmer about one minute and drain. Let the leeks simmer about four minutes.
When the chicken has cooked for a total of 30 minutes (start to finish), add the carrots, leeks and cream. Let simmer about two minutes. Serve with rice.

Nutrition Facts : @context http, Calories 501, UnsaturatedFat 18 grams, Carbohydrate 11 grams, Fat 35 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 14 grams, Sodium 647 milligrams, Sugar 3 grams, TransFat 0 grams

CHICKEN FRICASSéE WITH LEMON MUSTARD SAUCE

Chicken Fricassée with Lemon Mustard Sauce image

There may be more sauce than you need to serve with the chicken. Use the leftovers on mashed potatoes or simply freeze for another time.

Categories Milk/Cream Chicken Mustard Poultry Braise Roast Sauté Quick & Easy Dinner Lemon White Wine Winter Simmer Gourmet Peanut Free Tree Nut Free Soy Free

Yield 4-6 servings

Number Of Ingredients 16

Ingredients

1/4 cup vegetable oil
1 (3 1/2- to 4-lb) free-range chicken, cut into 8 serving pieces
2 teaspoons salt
1 teaspoon black pepper
3/4 cup plus 2 tablespoons all-purpose flour
3 carrots, chopped
2 onions, chopped
5 garlic cloves, chopped
2 cups heavy cream
1 1/4 cups dry white wine
1/4 cup fresh lemon juice
1/4 cup Dijon mustard
1 teaspoon fresh thyme leaves
1 Turkish or 1/2 California bay leaf
1/2 cup water
3 tablespoons unsalted butter

Steps:

Put oven rack in middle position and preheat oven to 500°F.
Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. While oil is heating, sprinkle chicken with 1 teaspoon salt and 1/2 teaspoon pepper, then dredge, 1 piece at a time, in 3/4 cup flour (total), knocking off excess. Brown in 4 batches, turning over occasionally, until golden, 5 to 6 minutes per batch. Transfer to a platter as browned.
Stir together carrots, onions, garlic, cream, wine, lemon juice, mustard, thyme, bay leaf, and remaining teaspoon salt and 1/2 teaspoon pepper in a 5- to 6-quart heavy pot, then bring to a gentle boil over moderate heat, stirring occasionally. Add chicken (chicken will not be completely submerged) and partially cover pot, then braise in oven 25 minutes.
Reduce oven temperature to 350°F and braise 20 minutes more. Transfer chicken to a clean platter and keep warm, loosely covered with foil.
Pour cooking liquid through a sieve into a bowl, discarding solids, then stir in water. Melt butter in a 2 1/2- to 3-quart heavy saucepan over moderately low heat, then whisk in remaining 2 tablespoons flour and cook roux, whisking constantly, 3 minutes. Add cooking liquid in a fast stream, whisking vigorously, then cook at a bare simmer, whisking constantly, 5 minutes.
Serve chicken with sauce.

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

Ingredients

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.