Best Honeymoon Chicken Fricassee Recipes

CHICKEN FRICASSEE

Steps:

• Prepare all your ingredients first.
• Break down the chicken and season it with some salt and pepper (save the wings and back bone to make homemade chicken stock). Click here for instructions and a video on how to break down a whole chicken.
• Chop the vegetables and set it aside. Measure remaining ingredients and set them aside as well.
• Preheat a large, 12-inch, skillet or a large Dutch oven over medium-high heat.
• Melt butter and sear chicken on both sides until golden brown. Take it out and set aside.
• Add onion, carrots, and celery to the pan and let them sear as well.
• Once you got some golden color on the vegetables, add mushrooms and cook until mushrooms are softened.
• Lower the heat to medium and sprinkle flour over the vegetables and stir to coat them evenly.
• Pour in white wine while slowly stirring and mixing the vegetables.
• Pour in chicken stock and add seasoning.
• Nestle chicken back into the pan, cover, and cook on low heat for about 30 minutes. Chicken should reach 165° internal temperature. Make sure to take the temperature of the thickest piece of chicken.
• Once chicken is done, pour in heavy whipping cream and gently mix it in. Bring everything to simmer and take off heat!
• Enjoy this dish with a side of fluffy rice!

CHICKEN FRICASSEE

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.

BAKED CHICKEN FRICASSEE

Steps:

• Position a rack at the center of the oven and preheat to 375°.
• Pat the chicken dry using paper towels.
• In a plastic food storage bag, combine the flour, cornstarch, paprika, marjoram, onion salt, and pepper.
• One by one, place the chicken pieces into the bag; seal and shake to coat.
• Place the chicken into a shallow baking pan in a single layer and scatter the scallions, parsley, and garlic on top.
• In a large bowl, blend the soup and milk and pour over the chicken. Bake until browned, about 40 minutes.
• Cover and reduce the oven temperature to 350°. Bake until the chicken is fork tender and cooked through, about 20 minutes.

SOUTHERN CHICKEN FRICASSEE

Steps:

• Combine seasonings and flour.
• Dredge chicken pieces in seasoned flour, shaking off any excess.
• In a heavy skillet or Dutch oven, brown chicken pieces in hot oil, over medium-high heat.
• This will probably have to be done in two batches.
• Return the chicken to skillet and add water.
• Bake in preheated 325°F oven, covered, for 1 hour.
• Uncover and bake for 20 minutes.
• Remove chicken to platter and tent with foil to keep warm.
• Skim fat off of drippings, if desired.
• Evenly sprinkle flour over drippings while whisking.
• When incorporated, whisk in milk and bouillon cube.
• Simmer over a low to medium fire, stirring often, until thickened.
• Serve the milk gravy over chicken and garlic-mashed potatoes.