Best 10 Southern Chicken Fricassee Recipes

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.

SOUTHERN CHICKEN FRICASSEE

Steps:

• Combine seasonings and flour.
• Dredge chicken pieces in seasoned flour, shaking off any excess.
• In a heavy skillet or Dutch oven, brown chicken pieces in hot oil, over medium-high heat.
• This will probably have to be done in two batches.
• Return the chicken to skillet and add water.
• Bake in preheated 325°F oven, covered, for 1 hour.
• Uncover and bake for 20 minutes.
• Remove chicken to platter and tent with foil to keep warm.
• Skim fat off of drippings, if desired.
• Evenly sprinkle flour over drippings while whisking.
• When incorporated, whisk in milk and bouillon cube.
• Simmer over a low to medium fire, stirring often, until thickened.
• Serve the milk gravy over chicken and garlic-mashed potatoes.

SPRING CHICKEN FRICASSEE

Steps:

• Season the poussin with a generous sprinkling of salt and freshly ground black pepper.
• Heat the olive oil together with the butter in a saute pan with straight sides (sauteuse) over medium heat. Add the poussin, without crowding, to the saute pan skin side down and cook slowly to brown the chickens to a golden brown color. Turn the chickens to brown the other side, add the pearl onions to caramelize with the chicken, and place a lid on the pan. Allow the chicken and onions to simmer together for 5 to 7 minutes.
• Add the dry sherry to the saute pan and cook down to reduce the liquid until almost evaporated.
• Add the hot stock together with the spices tied in cheesecloth into an herb bouquet garni.
• Let this simmer slowly over low heat for 30 to 35 minutes. After 20 minutes has gone by add the morels to the pan and continue to simmer all together for the remaining 15 minutes cooking time.
• Remove the chicken carefully from the pan, add the peas and asparagus to the stock and cook for 2 minutes. Stir in the creme fraiche and cook together for 2 more minutes before spooning the vegetables around the chicken and pouring the excess sauce into a sauceboat. Sprinkle chopped chives over everything and serve.

COUNTRY CAPTAIN CHICKEN FRICASSEE

Steps:

• Preheat the oven to 375 degrees F.
• Heat a skillet over medium-high heat and add the almonds and toast swirling the pan until golden. Remove almonds and set aside, reserve skillet.
• Season the chicken all over with salt and pepper. Dredge the chicken in flour and shake off any excess. Heat the oil and butter in the skillet over medium high heat. Cook the chicken on both sides until golden brown, about 8 minutes. Transfer to a dish and set aside.
• Add the onion, bell pepper, garlic, curry powder, thyme, and cayenne to the pan. Stir to loosen up the brown bits on the bottom of the pan. Cook until the vegetables are tender, about 5 minutes. Stir in the tomatoes and nestle the chicken pieces in the sauce, bring the sauce up to a simmer and then transfer to the oven and cook until the chicken is cooked through and tender, 20 to 25 minutes.
• Remove skillet from the oven and transfer chicken to a serving dish. Spoon any oil off the surface of the sauce and discard. Bring the sauce to a simmer over medium heat, add the currants and simmer to thicken slightly. Season with salt and pepper, to taste. Spoon the sauce over the chicken and scatter the toasted almonds on top. Serve with a dollop of cool yogurt and herb sauce.
• In a bowl combine the first 4 ingredients, season with salt and pepper, to taste.

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.

CHICKEN FRICASSEE

Steps:

• Saute chicken and sausage in a large skillet for 4 to 5 minutes. Remove meat from skillet, add green onions and onion and saute until soft. Set aside.
• To Make Roux: In a small saucepan stir together oil and flour over low heat; cook until color is caramel and mixture is reduced to 1 cup of roux. Set aside.
• Put water in a large pot. Add the chicken, sausage, onion mixture, celery, seasoning, cayenne pepper, salt, ground black pepper and garlic. Bring all to a boil and cook for 20 minutes. Add 1/2 cup roux and stir together; the mixture should have the consistency of chowder. If necessary, add the remaining 1/2 cup roux.
• Reduce heat to medium low and simmer uncovered for 2 hours, stirring occasionally. Serve hot over rice, if desired.

CHICKEN FRICASSEE (FRICASSEE DE POULET A L'ANCIENNE)

Steps:

• Brown ChickenSeason chicken on both sides with 1 tablespoon salt and 1/2 teaspoon pepper. Preheat a Dutch oven or other large heavy pot over medium-high heat. Add 2 tablespoons butter and the oil to pot. When butter melts and foam subsides, add half the chicken, skin side down, in a single layer; do not crowd pot. (If butter begins to blacken, lower heat.) Fry chicken, turning once, until golden brown on both sides, about 10 minutes total, and transfer to a plate. Repeat with remaining chicken.
• Saute MirepoixReduce heat to medium, and add mirepoix (onion, carrot, and celery) to pot, scraping up any browned bits with a wooden spoon. Saute mirepoix, stirring occasionally, until soft and golden brown in places, 8 to 10 minutes.
• Cook Mushrooms and FlourAdd mushrooms, and cook, stirring occasionally, until mushrooms darken, become glossy, and begin to release liquid, 4 to 5 minutes. Stir in flour, and cook until flour is absorbed by vegetables and is no longer visible, about 1 minute.
• Pour in Wine and BrothAdd wine to pot, and bring to a boil, stirring until liquid just thickens, about 45 seconds. Add broth, and stir.
• Simmer ChickenPlace chicken, skin side up, in a single layer on vegetables; pour juices that have accumulated on plate into pot. Tie parsley sprigs, thyme sprigs, and bay leaf together with kitchen twine; add to pot. Bring to a boil, then reduce to a simmer. Cover partially. Cook until internal temperature of thickest part of chicken registers 165 degrees, 25 to 30 minutes. Transfer chicken to a clean plate. Simmer liquid, uncovered, until reduced slightly, about 5 minutes. Discard herbs.
• Make and Add LiaisonTo make the liaison (sauce thickener), whisk together egg yolks and cream in a medium bowl. Whisking constantly, pour 1/2 cup cooking liquid, 1 tablespoon at a time, into liaison to temper it. Stir tempered liaison into pot.
• Finish with Tarragon, Lemon, and ButterReturn chicken to pot. Add tarragon, lemon juice, and the remaining butter. Bring to a simmer, stir gently to combine, and serve.

CREOLE CHICKEN FRICASSEE

Steps:

• Sprinkle chicken pieces with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a Dutch oven, heat oil over medium heat. When it's hot, add chicken pieces, and brown well, turning them occasionally, about 15 minutes (if necessary, cook chicken in two batches to avoid crowding the pan). Transfer to a plate.
• Drain most of the fat from the pan. Add onions, half the bell peppers, 1 tablespoon parsley, bay leaves, thyme, and oregano. Cook until onions are translucent, about 5 minutes. Add wine, and scrape up browned bits from the bottom of the pan with a wooden spoon.
• Stir in tomato sauce. Return chicken to the pan, along with any accumulated juices, and add parsnips, carrots, and remaining bell peppers. Add enough water to barely cover; bring to a boil. Reduce heat, partially cover the pan, and simmer until chicken is almost cooked through, about 15 minutes. Uncover pan, and continue simmering until chicken is done and the liquid thickens slightly, 10 to 15 minutes. Stir in remaining 2 tablespoons parsley, and serve.

CHICKEN FRICASSEE WITH DUMPLINGS

Steps:

• Place the bay leaf, peppercorns and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Set aside. In a large resealable bag, combine flour, salt and marjoram. Add chicken, a few pieces at a time, and shake to coat., In a Dutch oven, brown chicken in butter in batches. Remove and keep warm. In the drippings, saute the carrots, onions and celery for 5-6 minutes or until onions begin to brown. , Stir in the broth, water and spice bag. Bring to a boil; add chicken. Reduce heat; cover and simmer for 40 minutes or until chicken juices run clear. Discard spice bag., For dumplings, in a small bowl, combine biscuit mix and chives. Combine egg and milk; add to biscuit mix just until moistened. Drop by heaping tablespoonfuls onto simmering chicken mixture. Cook, uncovered, for 10 minutes. Cover and cook 10 minutes longer or until a toothpick inserted into dumplings comes out clean., Using a slotted spoon, carefully remove chicken and dumplings; keep warm. Combine flour and cream until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and dumplings.

CHICKEN FRICASSEE

Steps:

• Combine flour, salt, pepper, sage, marjoram, and paprika in a bowl; mix well.
• Set aside the back, neck, and giblets of the chicken to be used for soup or frozen for later use.
• Dredge remaining chicken pieces in flour.
• Shake off excess flour and place on a rack. Reserve any remaining flour.
• Heat oil to 325ºF in a large skillet with a tightly-fitting lid.
• Add dredged chicken and fry 10 to 15 minutes until golden brown, turning occasionally.
• Remove chicken to platter and keep warm.
• Reduce heat to medium.
• Pour off all except 2 tablespoons of the oil from the skillet.
• Add 2 tablespoons of the reserved flour mixture to the skillet and cook, stirring frequently, until the flour turns golden brown.
• Add the onions and mushrooms and continue to cook, stirring constantly, until the onions are translucent.
• Pour in the chicken broth and white wine.
• Bring back to a boil while scraping cooked-on bits from the bottom of the pan with a spatula.
• Continue to cook, stirring constantly, until sauce starts to thicken.
• Use a whisk to remove lumps if necessary.
• Return the chicken to the pan and reduce heat to low.
• Cover and simmer for for 1 hour.
• Just before serving stir in sour cream and parsley.
• Serve over rice, mashed potatoes, or egg noodles.