Best 5 Fricassée De Poulet Chicken Fricassee Recipes
In the culinary realm, few dishes evoke the essence of comfort and warmth like a classic Chicken Fricassee. This delectable French stew has captivated taste buds for centuries with its tender chicken, velvety sauce, and medley of colorful vegetables. Join us on a culinary journey as we explore the intricacies of this timeless dish, unveiling two enticing variations that showcase the versatility of Chicken Fricassee.
Our first recipe, "Classic French Chicken Fricassee," remains true to the dish's traditional roots. Picture golden-brown chicken pieces simmering in a flavorful broth, infused with the aromatic trinity of onion, carrot, and celery. Mushrooms and peas add a delightful textural contrast, while white wine deglazes the pan, imparting a subtle depth of flavor. The resulting sauce is rich and creamy, enveloping each succulent bite of chicken and vegetables in a symphony of flavors.
Our second recipe, "Creamy Lemon Chicken Fricassee," takes a modern twist on the classic by introducing a vibrant burst of citrus. Chicken breasts are sautéed until golden, then nestled in a luscious sauce infused with lemon zest, juice, and heavy cream. Artichokes, sun-dried tomatoes, and capers add a delightful Mediterranean flair, creating a vibrant and flavorful dish that will tantalize your taste buds.
Whether you prefer the timeless elegance of the Classic French Chicken Fricassee or the zesty allure of the Creamy Lemon Chicken Fricassee, both recipes promise an unforgettable culinary experience. Gather your ingredients, prepare your taste buds, and embark on a journey of flavor as we delve into the art of creating this iconic dish. Bon appétit!
CUBAN CHICKEN FRICASSEE (FRICASE DE POLLO)
Steps:
- Marinade chicken pieces in mojo overnight or at least 4 hours. (I cut the chicken breasts into 2 or 3 large pieces so they are easier to work with)
- Once marinated, remove chicken from marinade and pat dry. **See notes below
- Sprinkle the chicken with 1/2 teaspoon of salt.
- Heat the olive oil in a large pot, over high heat.
- Brown the chicken in batches (about 2 minutes per side) then remove from pan and set aside.
- Add the onions and green pepper to the pan and saute until translucent. Then add in the garlic and cook for another 2 minutes.
- Add the wine to the pan and simmer with the veggies for just about 2 minutes.
- Add the tomato sauce, water, cumin, sazon, olives, salt, pepper and chicken back into the pot.
- Simmer (covered) for 15 minutes, add potatoes, then simmer for another 20 minutes.
- Stir in the peas right before serving.
CHICKEN FRICASSEE
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.
FRICASSéE DE POULET (CHICKEN FRICASSEE)
I recently won a Staub La Cocotte dutch oven and I wanted to try my hand at a french dish in this pot that was made in France. Seems only fitting. I chose Fricassée de Poulet because it was easy and quick to put together. It's rich in flavor and elegant enough to serve at a dinner party It goes well with rice. Even though I...
Provided by Diane Atherton
Categories Chicken
Time 30m
Number Of Ingredients 14
Steps:
- 1. Over a medium heat; melt butter and olive oil in a dutch oven or other large skillet. Add onions and garlic and cook for 5 minutes, stirring ocassionally.
- 2. Add chicken; brown on all sides, about 5 minutes. Add salt and pepper.
- 3. Sprinkle the top of the chicken with the flour; stir for 1 minute, thoroughly coating the chicken with the flour.
- 4. Stir in the water and wine; add prepared mushrooms, carrots and tarragon. Bring to a low boil, cover and simmer on medium low heat for 15 minutes or just until the vegetables are tender.
- 5. Turn off the heat; stir in the crème fraîche or whipping cream. Serve hot.
CHICKEN FRICASSEE (FRICASSéE DE POULET)
You could make this ahead and gently rewarm it to serve without losing much of its deliciousness. It goes well with with brown rice or a wild rice blend. Go light with the entree (tossed salads are an eternal favorite in France too), and serve something with fruit for dessert. There are many recipes for crème fraîche at Recipe Zaar. Notice that it has tarragon-I love tarragon! I have increased the liquid after looking at Chef#286566 helpful review.
Provided by WiGal
Categories Chicken Breast
Time 1h4m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Melt the butter and olive oil together in a Dutch oven or other heavy large skillet on medium heat.
- Add the chopped onion and crushed garlic and cook for five minutes stirring occasionally.
- Add the chicken and brown on all sides - about ten minutes.
- Stir in salt and pepper.
- Sprinkle the top of the chicken with the flour and stir for 1 minute, thoroughly coating the chicken with the flour.
- Stir in the water and wine and then the prepared mushrooms, carrots, and tarragon.
- Bring to a low boil, cover and simmer on medium low heat for 15 minutes or just until the vegetables are cooked as you like them.
- Taste and adjust seasonings, if you wish.
- Turn off the heat and stir in the crème fraîche.
- Serve hot.
CHICKEN FRICASSEE
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
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 :
Tips:
- Use a variety of vegetables. This will add flavor and color to your fricassee. Some good options include carrots, celery, onions, and potatoes.
- Don't overcook the chicken. Chicken is best when it is cooked through but still moist. Overcooked chicken will be dry and tough.
- Use a good quality broth. The broth is the base of your fricassee, so it's important to use one that has a lot of flavor. You can use chicken broth, vegetable broth, or even water, but chicken broth will give you the best flavor.
- Season the fricassee to taste. Add salt, pepper, and other herbs and spices to taste. You can also add a bit of lemon juice or white wine for a brighter flavor.
- Serve the fricassee with rice, noodles, or mashed potatoes. This will help to soak up the delicious sauce.
Conclusion:
Chicken fricassee is a classic French dish that is both delicious and easy to make. It is a great way to use up leftover chicken, and it can also be made with fresh chicken breasts or thighs. With its creamy sauce and tender chicken, chicken fricassee is a surefire hit with the whole family.
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