Best 9 Quick Chicken Fricassee Recipes

SECRET RECIPE CHICKEN FRICASSEE

Steps:

• Mix flour and margarine together in a saucepan over medium heat, stirring until the flour and margarine form a paste.
• Whisk cream into flour mixture about 1/2 cup at a time until smoothly combined; whisk in chicken broth and parsley. Bring sauce to a simmer, whisking constantly until thickened.
• Whisk egg yolks and lemon juice together in a bowl.
• Whisk egg yolk mixture slowly into cream mixture, about 1 tablespoon at a time, until the sauce barely comes to a simmer and coats the back of a spoon. Do not boil.
• If thicker sauce is desired, whisk cornstarch and 1/4 cup of sauce in a small bowl; stir cornstarch mixture back into sauce until thickened, about 2 minutes.
• Stir chicken breast pieces into sauce until chicken is heated through.

QUICK CHICKEN FRICASSEE

Steps:

• Heat oil in large frying pan on medium heat. Add chicken and onion; cook until chicken is cooked through and onion is tender, stirring frequently.
• Stir in soup and mushrooms. Add water, wine, thyme and salt; mix well. Bring to boil. Remove from heat.
• Add rice and parsley; stir. Cover and let stand 5 minutes. Sprinkle with bacon.

CHICKEN FRICASSEE

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.

CHICKEN FRICASSEE

Steps:

• Place the butter and extra virgin olive oil in a large skillet and heat over medium-low heat until butter has melted.
• Season chicken thighs with salt and pepper and add the chicken, skin side down, and cook for 3-4 minutes on each side until well browned. The chicken will not be cooked through yet. It will finish cooking later.
• Remove the chicken from the skillet to a plate and cover with aluminum foil. Set aside.
• In the hot skillet, add the mushrooms, shallots and thyme and saute until the mushrooms just begin to brown, about 2 to 3 minutes. (If the pan is dry, add an additional tablespoon of butter and tablespoon of extra virgin olive oil first.)
• Add in the parsley and cook for another 30 seconds to 1 minute.
• Stir in the lemon juice, mushroom soup, chicken stock and white wine until combined.
• Carefully place the chicken thighs back into the skillet, skin side up in the sauce, and bring everything to a simmer over medium or medium-low heat.
• Cover the pan and simmer on medium-low heat for 20 to 30 minutes or until the chicken reaches 165°F in the center. If you don't have a meat thermometer, you can remove a piece of chicken and cut into the middle. If there is no pink and the juices run clear, it is done cooking.
• Take the skillet off the heat and stir in the heavy cream and serve hot with a fresh parsley garnish if desired. Serve with mashed potatoes, rice or even pasta.

CHICKEN FRICASSEE RECIPE

Steps:

• Pat the chicken thighs dry and season both sides with salt and pepper.
• In a large skillet, heat the oil over medium-high heat. Add in the chicken and cook on both sides until browned, about 5 minutes per side. Remove from the skillet and set aside.
• Add in the butter, onion, carrots, and mushrooms, cooking until tender, about 7-10 minutes. Sprinkle over the flour and stir until well combined and no streaks of white flour remain. Stir in the wine, scraping up the browned bits from the bottom of the pan. Simmer, until the wine has reduced by half.
• Stir in the broth, cream, and thyme. Add the chicken back to the skillet, bring the sauce to a simmer, and cook until the chicken is cooked through, about 15 minutes. Garnish with parsley and serve.

CHICKEN FRICASSEE

Steps:

• cut the chicken breasts into long strips about a cm wide.
• Then toss them into flour until fully covered.
• dice the onion and mushrooms
• heat the butter in a frying pan and cook the onions until soft.
• Add the mushrooms to the onions and cook for 3-4 minutes
• add the chicken, cook until brown all over.
• pour in the white wine and boil to burn off the alcohol. add the sprig of thyme and cumin & salt and peper to taste.
• add the chicken stock, bring to the boil and simmer for 20 minutes
• remove from the heat and add the double cream, return to the heat and warm through taking care not to boil.
• serve on a bed of rice.

CHICKEN FRICASSéE (FRENCH CREAMY CHICKEN STEW)

Steps:

• Season chicken: Pat chicken dry with paper towels then sprinkle with salt and pepper.
• Brown thighs: Melt butter over medium-high heat in a large skillet or heavy based pot with a lid. Add chicken thighs, skin side down, and cook for 4 to 5 minutes until golden brown. Turn and cook the other side for 1 minute then remove to a plate.
• Brown drumsticks: Then brown the drumsticks, as best you can. I do 3 sides, about 2 minutes each. Then remove from skillet.
• Sauté mushrooms and onion: Add mushrooms, onion, bay leave and thyme. Cook for 5 minutes until mushroom is lightly golden - they won't go deep golden brown.
• Garlic and flour: Add garlic and stir for 30 seconds. Add flour and cook for 1 minute.
• Wine and chicken stock: Add wine and chicken stock. Stir, scraping the base of the pot to dissolve the brown residue stuck to the pan ("fond") into the sauce.
• Return chicken to sauce: Return chicken back into the sauce with the skin side up.
• Simmer covered 10 minutes: Once it comes to a simmer, adjust heat so it's bubbling constantly but not rapidly (see video) - medium-low on my stove. Cover with lid and simmer 10 minutes.
• Uncover 20 minutes: Remove lid and let it simmer for a further 20 minutes. Chicken will be cooked - internal temperature 75°C/167°F or slightly higher.
• Creamy sauce: Remove chicken to a plate. Add cream and stir. Once it comes up to a simmer, taste sauce (I know, big ask!), and add more salt if desired..
• Serve! Return chicken into the sauce then remove from the stove. Sprinkle with parsley and serve! Traditionally served over mashed potato or rice. Also ideal with short pasta like penne, ziti or macaroni.

CHICKEN FRICASSEE

Steps:

• Rub the chicken with the creole seasoning, salt and pepper on both sides.
• Heat 1 tablespoon of oil in a large skillet over medium heat. Add seasoned chicken and sear for 3-4 minutes per side. The chicken should not be cooked through at this point, as we'll continue to cook it later with the sauce.
• To the same heated skillet add the remaining oil. Sauté the onion, carrots, celery until soft, 5-7 minutes. Add garlic, mushrooms, and thyme. Cook, stirring occasionally until mushrooms are tender.
• Meanwhile, in a small bowl whisk well the almond milk and flour until smooth.
• Once the mushrooms are done, pour over the milk mixture and stir to combine. Allow the sauce to simmer for 2-3 minutes, or until it starts to thicken.
• Return the chicken to the pan together with the asparagus and continue to cook it into the sauce until fully cooked through and no longer pink on the inside, about 8-10 minutes more.
• Serve warm and enjoy!

QUICK CHICKEN FRICASSEE - AMERICA'S TEST KITCHEN

Steps:

• Pat chicken dry with paper towels and season with 1 teaspoon salt and ½ teaspoon pepper. Heat butter and oil in 12-inch skillet over medium-high heat. When foaming subsides, place chicken in skillet and cook until browned, about 4 minutes. Flip chicken and continue to cook until browned on second side, about 4 minutes longer. Transfer chicken to large plate.
• Add mushrooms, onion, and wine to now-empty skillet and cook, stirring occasionally, until liquid has evaporated and mushrooms are browned, 8 to 10 minutes. Add flour and garlic; cook, stirring constantly, 1 minute. Add broth and bring mixture to boil, scraping bottom of pan with wooden spoon to loosen browned bits. Add chicken and any accumulated juices to skillet. Reduce heat to medium-low, cover, and simmer until instant-read thermometer registers 160 degrees when inserted in breasts and 175 degrees when inserted in thighs, 5 to 10 minutes.
• Transfer chicken to clean platter and tent loosely with foil. Whisk sour cream and egg yolk together in medium bowl. Whisking constantly, slowly stir ½ cup sauce into sour cream mixture. Stirring constantly, slowly pour sour cream mixture into simmering sauce. Stir in nutmeg, lemon juice, and tarragon; return to simmer. Season to taste with salt and pepper. Pour sauce over chicken and serve.