Best Passover Chicken Fricassee Recipes

PASSOVER CHICKEN FRICASSEE

Passover Chicken Fricassee image

Even my FFF cousin makes this lol. Good for during the year too and low fat. I know some people have the minhag not to use garlic during Passover - you can omit but it won't be as good. Adapted from Steven Raichlen's Healthy Jewish Cooking.

Provided by Maxxr

Categories Poultry

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 lbs boneless skinless chicken breasts, cut into 2 inch pieces
1 -2 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon vegetable oil
1 medium onion, finely chopped
1 green pepper, seeded and cut into thin strips
1 -2 clove garlic, finely chopped
1 teaspoon paprika, sweet if available
1/2 teaspoon hot pepper flakes, omit for passover or use some fresh chili
2 tablespoons tomato paste
1 (28 ounce) can chopped peeled tomatoes with juice (or fresh if you don't have Passover ones)
1/4 cup canned tomato sauce (can also use tomato and mushroom sauce)
3 tablespoons chopped fresh parsley
1/2 teaspoon brown sugar, if available,can be omitted

Steps:

Place the chicken in a bowl and toss with the garlic, salt and pepper.
Let marinate for 15 minutes while you make the sauce.
Heat the oil in a large, heavy saucepan.
Add the onion and pepper and cook until soft but not brown- about 3 minutes.
Add the garlic, paprika and hot pepper flakes and cook for 1 minute.
Add the tomato paste and fry for 30 seconds.
Add the chopped peeled tomatoes with their juice to the pan with the tomato sauce and 2 tablespoons parsley.
Simmer the sauce until thick and richly flavoured- 10 to 15 minutes- stirring often.
Add sugar if too acidic.
Blend or process the sauce if you don't like chunky sauce.
Stir the chicken into the sauce and simmer until cooked, about 15 minutes.
Add salt and pepper to taste.
Serve garnished with remaining parsley.

CHICKEN FRICASSEE

Chicken Fricassee image

This chicken fricassee dish is one of our all-time favorites. When you have guests over, just double the recipe.

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 13

Ingredients

4-1/2 teaspoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dried thyme
2 bone-in chicken thighs, skin removed (about 3/4 pound)
2 tablespoons butter
3/4 cup sliced fresh mushrooms
1/2 cup diced onion
1/4 cup diced celery
3/4 cup water
1 small bay leaf
1/4 cup milk
2 teaspoons minced fresh parsley

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.

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