Best Colettes Fricasse Potatoes Recipes

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CHICKEN FRICASSéE WITH SHOESTRING POTATOES



Chicken Fricassée with Shoestring Potatoes image

Shredded chicken, quickly heated in a blended, creamy mixture of heavy cream, cream cheese, and corn, topped with cheese and shoestring potatoes, and then baked.

Provided by Denise Browning

Time 50m

Number Of Ingredients 8

2.2 lbs chicken thighs (or 1 kg)
1 cup heavy whipping cream
1 can whole corn kernel (drained, 15.25 oz or 432 g)
1 package cream cheese (softened, 8 oz)
1/2 to 3/4 sliced green olives
Salt and ground black pepper to taste
2 cups shredded mozzarella or other melting cheese of your choice
Store-bought shoestring potatoes (enough to form a single layer)

Steps:

  • Preheat to 350 degrees F.
  • Boil chicken in either chicken stock or water with salt and ground black pepper until fully cooked. Remove from the liquid, let cool enough to handle, and roughly shred. Place into a medium pot and reserve.
  • Blend heavy cream, corn, and cream cheese in a blender until obtaining a thick, creamy, homogeneous mixture. You may need to stop blender more than once and stir. Pour over the chicken, add the sliced olives, salt and pepper to taste, and cook mixture on medium heat, stirring, for 2-4 minutes.
  • Place mixture into a medium baking dish, top evenly with the shredded cheese, and bake for about 20 minutes. Remove from the oven and top with the shoestring potatoes. Serve by itself, with white rice, or a fresh salad. Enjoy!

POTATO GALETTE



Potato Galette image

A staple of the French countryside, potato galette is an ideal accompaniment to roasted chicken or beef tenderloin. Be sure to use clarified butter, which will not burn as quickly as regular butter during the galette's long cooking time.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 4

2 tablespoons Clarified Butter, plus more for pan
2 large sprigs fresh thyme, plus more for garnish
2 large russet potatoes, peeled and very thinly sliced (about 1/16-inch-thick)
Coarse salt and freshly ground pepper

Steps:

  • Preheat the oven to 400 degrees. Heat clarified butter in a 10 1/2-inch cast-iron skillet over medium heat until very hot, but not smoking. Place a sprig of thyme in center of skillet. Arrange potatoes in an overlapping spiral to fill pan (be careful, because the fat may spatter). Season with salt and pepper. Brush the bottom of a medium saute pan with clarified butter, and place over potatoes to weigh them down. Cook until golden brown, about 8 minutes.
  • Carefully pour off excess butter, if there is any, and reserve. Turn galette out onto a baking sheet. Place another sprig of thyme in center of skillet. Using two spatulas, carefully return galette to skillet, browned side up. Season with salt and pepper. Cover with saute pan; transfer to oven, and bake until second side is brown and potatoes are cooked through, 20 to 30 minutes more. Remove top saute pan 5 minutes before removing skillet from oven. Carefully slide galette onto cutting board. Cut into wedges, and serve immediately.

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

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

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