Best Michael Symons Chicken Fricassee Recipes

MICHAEL SYMON'S CHICKEN FRICASSEE

Steps:

• Pat chicken dry and season with salt and pepper.
• Brown chicken in oil in a heavy pan, in batches if necessary.
• While chicken is browning, tie the herbs and peppercorns in cheesecloth with a long piece of kitchen twine.
• Drain chicken and keep warm.
• Add butter to the pan with carrots, onions, garlic, and celery, salt and pepper. Saute until slightly soft, about 5 minutes.
• Sprinkle four over vegetables and quickly stir to mix with butter, then add the wine, a little bit at a time, so sauce does not clump.
• Reduce the wine by half, then add the chicken stock. Then add the cheesecloth wrapped herbs (bouquet garnis), tying the string to the pot handle so it doesn't get lost, and add chicken to pan.
• Reduce heat and simmer for 35 minutes or so, until chicken is done and tender.
• Whisk together the egg mixture in a small bowl and temper it by adding a small amount of the hot cooking liquid at a time, whisking constantly, so eggs do not curdle.
• Remove bouquet garnis from pan and stir in egg mixture and lemon zest, checking seasoning and adjusting with more salt and pepper if needed. Cook just one or two minutes to heat that, then remove from heat.
• Saute the onions and mushrooms in butter, seasoning with salt and pepper and cooking for about 8 minutes or until lightly browned. Add the wine to the saute pan and deglaze, stirring up any browned bits, and cooking until wine is reduced by half, a few minutes or so.
• Place some of the mushroom/onion mixture into a bowl and place some chicken and sauce on top. garnishing with parsley if desired.
• Cook's note: I recommend serving this with dry white wine, fresh baguette with softened herb butter and a tossed salad with freshly made vinaigrette and shaved parmesan (easy accompaniments for a large meal, or cut the recipe down using the serving sizer on the recipe page).

MOM'S CHICKEN

Steps:

• In a mixing bowl, whisk together the lemon juice, olive oil, oregano, rosemary, chile flakes, nutmeg, salt, pepper and garlic. Place the chicken pieces in a resealable bag and pour the marinade in, coating all of the meat. Allow the chicken to marinate, refrigerated, 1 to 4 hours or up to overnight.
• Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to come up to 375 degrees F.
• Remove the chicken from the marinade. Place the chicken pieces skin-side up on the indirect-heat side of the grill and close the lid. Cook the chicken until almost cooked through, about 10 minutes. Move the chicken pieces over to the direct heat side of the grill and cook until nicely charred and cooked through, 2 to 3 minutes per side. Remove from the grill and allow to rest for 5 minutes before serving.

CHICKEN MILANESE

Steps:

• Cover the chicken breasts with plastic wrap and gently pound the chicken out to 1/4-inch thickness. Sprinkle the chicken with salt.
• Heat a large skillet over medium-high heat to 360 degrees F.
• Season the flour with salt in a small bowl. Combine the panko and Parmesan in a small bowl. Begin breading the chicken by dredging it in the flour, then the beaten eggs, then the panko mixture, shaking off any excess in between. Let sit at room temperature for up to 30 minutes.
• Add the oil to the hot skillet, followed by 2 pieces of chicken. Cook until golden brown and crisp on both sides and the chicken is cooked through, 2 to 3 minutes per side. Remove the chicken to a wire rack and season it lightly with salt. Repeat with the remaining chicken, adding more oil to the pan as necessary.
• Serve with a lemon wedge on top of each piece of chicken.