Best 5 Dilled Chicken Fricassee Recipes

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**Dilled Chicken Fricassee: A Classic Comfort Food with a Modern Twist**

Indulge in the delectable flavors of Dilled Chicken Fricassee, a classic comfort food elevated with a modern twist. This savory dish features tender chicken simmered in a creamy sauce infused with the aromatic flavors of dill, white wine, and a touch of lemon. Served over a bed of fluffy mashed potatoes or steamed vegetables, this fricassee promises a satisfying and comforting meal.

Alongside the main recipe, this article offers a collection of variations to suit diverse preferences and dietary needs. For those seeking a vegetarian alternative, the recipe for Dilled Vegetable Fricassee provides a hearty and flavorful option. For those with limited time, the Dilled Chicken Fricassee in a Slow Cooker offers a convenient method to achieve the same delicious results with minimal effort.

Additionally, the article includes a recipe for Dilled Chicken Fricassee with Dumplings, a traditional take on this classic dish. These fluffy dumplings add a delightful texture and extra heartiness to the fricassee. For a gluten-free variation, the recipe for Dilled Chicken Fricassee with Gluten-Free Dumplings provides a delicious alternative that caters to those with gluten sensitivities.

Whether you're craving a comforting classic or seeking a modern twist on a beloved dish, this collection of Dilled Chicken Fricassee recipes offers something for every palate and dietary preference. Embark on a culinary journey and discover the timeless flavors of this delectable dish, made with fresh ingredients and bursting with flavor.

Let's cook with our recipes!

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

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 :

DILLED CHICKEN FRICASSEE



Dilled Chicken Fricassee image

Make and share this Dilled Chicken Fricassee recipe from Food.com.

Provided by Marla S

Categories     One Dish Meal

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 10

1/3 cup flour
1 teaspoon salt
1/2 teaspoon paprika
4 chicken breasts
1 tablespoon vegetable oil
1/4 cup fresh dill
8 small potatoes (I use red potatoes)
12 ounces fresh green beans
1 tablespoon lemon juice
2 tablespoons dried dill

Steps:

  • Mix flour,salt and paprika.Coat chicken.Reserve left over flour.Heat oil in a deep skillet.Add chicken skin side down and cook until well browned.Turn chicken.Stir reserved flour into drippings.Gradually stir in chicken broth,then 2 tablespoons dillweed. Bring to a boil and add potatoes.Cover and simmer 10 minutes.Add green beans.Cover and simmer for 10 minutes or more until chicken is tender.Stir in lemon juice and fresh dill.

Nutrition Facts : Calories 611.4, Fat 17.4, SaturatedFat 4.4, Cholesterol 92.8, Sodium 702.1, Carbohydrate 74.8, Fiber 11, Sugar 4, Protein 40.1

CHICKEN FRICASSEE



Chicken Fricassee image

My mom used to make this without a recipe, and this is what I remember of how to make it. You can use a cut up chicken with bones, but the breast pieces are easier. I use my electric skillet for this recipe.

Provided by Carol

Categories     Stew

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup flour
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon poultry seasoning
1/4 cup canola oil
4 chicken breasts, boneless and skinless, each cut into 6 pieces
1 medium onion, sliced
2 (14 ounce) cans chicken broth
1 cup water
3 tablespoons cornstarch
3 tablespoons cold water

Steps:

  • Mix flour, salt, pepper and poultry seasoning in a shallow dish.
  • Put oil in the skillet and heat to 300 degrees F.
  • Rinse chicken pieces with water and dredge in flour.
  • Place in skillet and brown lightly on one side.
  • Turn pieces over and put onion in the skillet around the pieces.
  • When lightly brown on the other side, add chicken broth and 1 cup water to skillet.
  • Bring to a boil, cover and reduce to a simmer.
  • Simmer for 1 1/2 to 2 hours.
  • To thicken gravy, mix cornstarch and cold water, and slowly add while stirring.
  • Serve with mashed potatoes or rice.

Nutrition Facts : Calories 368.7, Fat 19.1, SaturatedFat 3.5, Cholesterol 61.9, Sodium 896, Carbohydrate 22.1, Fiber 0.9, Sugar 1.3, Protein 25.4

CHICKEN AND DILL FRICASSéE WITH SOUR CREAM SHORTCAKES



Chicken and Dill Fricassée with Sour Cream Shortcakes image

Categories     Chicken     Mushroom     Bake     Ham     Pea     Winter     Sour Cream     Dill     Gourmet

Yield Serves 6

Number Of Ingredients 23

For the shortcake biscuits
1 3/4 cups all-purpose flour
2 teaspoons double-acting baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon sugar
2 tablespoons finely chopped dill
4 tablespoons cold vegetable shortening
2/3 cup sour cream
1/4 cup milk
For the fricassee
1/4 pound mushrooms, sliced
1/2 stick (1/4 cup) unsalted butter
3 tablespoons minced shallot
1/4 cup all-purpose flour
3 cups chicken broth
3/4 cup heavy cream
1 10-ounce package frozen peas, thawed
1 tablespoon fresh lemon juice
1 teaspoon salt
2 1/2 tablespoons finely chopped fresh dill
4 cups bite-size pieces cooked chicken
1/4 pound cooked ham, cut into cubes (about 3/4 cup)

Steps:

  • Make the shortcake biscuits
  • Into a bowl sift together the flour, the baking powder, the baking soda, the salt, and the sugar. add the dill and the shortening, and blend the mixture until it resembles meal. Stir in the sour cream and the milk and stir the mixture until it just forms a soft but sticky dough. On a floured surface roll or pat out the dough 1/2 inch thick and with a 3 1/2-inch cookie cutter cut out 6 rounds. Bake the rounds on an ungreased baking sheet in the middle of a preheated 425°F. oven for 15 to 17 minutes, or until they are golden.
  • Make the fricassee
  • In a skillet cook the mushrooms in 1 tablespoon of the butter over moderate heat, stirring occasionally, until they give off their liquid and reserve the mixture. In a large saucepan melt the remaining 3 tablespoons butter over moderate heat and in it cook the shallot until it is softened. Add the flour and cook the roux, stirring, for 5 minutes. Add the broth in a stream, stirring, and cook the mixture, stirring, for 5 minutes. Add the cream and boil the mixture, stirring occasionally, for 10 minutes. Add the peas, the lemon juice, the salt, the dill, the chicken, the ham, the reserved mushroom mixture, and pepper to taste and simmer the mixture for 10 minutes, or until the chicken is heated through.
  • Arrange a biscuit, heated and split, on each of the 6 dinner plates, spoon some of the fricassee over the bottom half, and cover it with the top half of the biscuit.

CHICKEN FRICASSéE WITH CREAMY SWEET-AND-SOUR DILL SAUCE



Chicken Fricassée with Creamy Sweet-and-Sour Dill Sauce image

Provided by Dan Hofstadter

Categories     Chicken     Dairy     Garlic     Herb     Onion     Vegetable     Summer     Gourmet

Yield Makes 6 servings

Number Of Ingredients 19

2 qt water
6 large chicken thighs (with skin and bones; about 2 3/4 lb total)
4 sprigs fresh thyme
1 Turkish or 1/2 California bay leaf
1/2 teaspoon whole white peppercorns
1 1/2 teaspoons salt, or to taste
1 lb carrots (about 6 medium)
1 lb parsnips (about 3 large)
1 onion, peeled and halved
1 celery rib, cut crosswise into 3 pieces
3 garlic cloves, peeled
1 to 3 tablespoons unsalted butter
1/4 cup all-purpose flour
1 cup whole milk
1/2 cup heavy cream
1 tablespoon white-wine vinegar, or to taste
1/2 teaspoon sugar, or to taste
2/3 cup chopped fresh dill, or to taste
Accompaniment: boiled potatoes

Steps:

  • Bring water with chicken to a boil in a wide 6-quart heavy pot, skimming froth. Add thyme sprigs, bay leaf, peppercorns, and 1 teaspoon salt, then reduce heat and simmer, uncovered, 10 minutes.
  • While chicken simmers, peel carrots and parsnips, then cut each carrot and parsnip crosswise into 3 equal lengths. Halve or quarter thicker pieces lengthwise so pieces are roughly the same size. Add to chicken along with onion, celery, and garlic and simmer, uncovered, until parsnips are tender, 10 to 15 minutes more. Transfer carrots and parsnips with a slotted spoon to a large bowl, then continue to simmer chicken until tender, 5 to 10 minutes. Transfer chicken with tongs to a bowl, then pour broth through a sieve into another large bowl. Let chicken and broth cool, uncovered, 15 minutes.
  • Chill broth, uncovered, until fat rises to top and solidifies, about 4 hours.
  • Meanwhile, tear chicken into bite-size pieces, discarding skin, bones, and remaining solids in sieve. Chill chicken with carrots and parsnips, covered, about 4 hours.
  • Remove and reserve 1/4 cup solidified fat from stock. (If you have less than 1/4 cup fat, add butter.) Melt fat in a wide 4-quart heavy saucepan over moderately low heat, then add flour and cook roux, stirring constantly, 3 minutes (do not brown). Stir in chicken broth. Bring to a boil, stirring constantly, then reduce heat slightly and simmer briskly, uncovered, stirring occasionally, until reduced to about 2 1/2 cups, 30 to 50 minutes. Add milk and cream, then simmer until reduced to about 3 1/2 cups, 10 to 15 minutes. Stir in chicken with vegetables, remaining 1/2 teaspoon salt (or to taste), and vinegar and sugar to taste and cook, stirring gently (avoid breaking up vegetables), until heated through. Stir in dill.

Tips:

  • Use high-quality ingredients: Fresh, free-range chicken, organic vegetables, and flavorful herbs will make a big difference in the final dish.
  • Don't overcrowd the pan: When searing the chicken, make sure to leave enough space between each piece so that it can brown properly.
  • Cook the chicken until it is cooked through: Use a meat thermometer to ensure that the internal temperature of the chicken reaches 165°F (74°C) before removing it from the pan.
  • Don't overcook the vegetables: Add the vegetables to the pan towards the end of the cooking process so that they retain their crunch and鮮豔色彩。color.
  • Season the dish to taste: Add salt, pepper, and other seasonings to taste before serving.

Conclusion:

Dilled chicken fricassee is a delicious and versatile dish that can be enjoyed for lunch or dinner. It is easy to make and can be tailored to your own taste preferences. With its tender chicken, flavorful vegetables, and creamy sauce, this dish is sure to please everyone at the table.

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