Best Quick Chicken Fricassee Americas Test Kitchen Recipes

Chicken Fricassee image

Provided by Aarón Sánchez

Yield 4 servings

Number Of Ingredients 15

2 tablespoons olive or corn oil
1 (3 to 4 pound) chicken cut into 8 pieces
1 red bell pepper, roughly chopped
1 green bell pepper, roughly chopped
1 cubanella or Italian frying pepper, roughly chopped
1 Spanish onion, roughly chopped
2 garlic cloves
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon cayenne pepper
1 malanga, cut into 1/8-inch dice
1 green plantain, cut into 1/8-inch dice
1 cup diced calabaza (about 1/4 of a large calabaza)
1 quart chicken stock
1/4 cup chopped cilantro

Steps:

In a large Dutch oven, heat the oil. Brown the chicken and set aside.
Preheat oven to 375 degrees F.
In the same pan add more oil, if necessary, and add the peppers, onions, and garlic. Cook until the vegetables start to soften and caramelize, about 5 minutes. Add the ground cumin, coriander, and cayenne. Cook for another 5 minutes. Remove the pepper mixture and puree until smooth in a food processor and set aside.
In the same pan, add the chicken back in, along with the malanga, green plantain, and calabaza. Pour in the chicken stock and the pureed pepper mixture (sofrito). Cover and cook in the oven until the chicken is falling off the bone and the vegetables are tender, about 1 hour.
Serve garnished with chopped cilantro.

Chicken Fricassee image

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 13

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.

Nutrition Facts :