CHICKEN FRICASSEE: YOUR NEW FAVORITE CHICKEN RECIPE | the kitchen specil recipe

CHICKEN FRICASSEE: YOUR NEW FAVORITE CHICKEN RECIPE

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Chicken pieces are first fried in butter before being slowly simmered in a wonderful herb and white wine sauce to create the traditional French stew known as Chicken Fricassee. An easy-to-prepare recipe that is soothing for a weekday meal.

CLASSIC CHICKEN FRICASSEE RECIPE

Chicken fricassee is a classic French dish that looks, tastes, and sounds elegant but is actually extremely simple to prepare. In this variation, delicate veggies and delicious golden chicken thighs are simmered in a fragrant white wine sauce. Perfect when served with a side of buttery mashed potatoes or crusty bread to mop up the superb broth.

WHAT EXACTLY DOES FRICASSEE MEAN?

The name "Fricassee," which is pronounced "Fri-ka-say," is believed to be a combination of the French verbs fire, which means to fry, and caster, quassia, which means to break into pieces. Cooking chicken fricassee involves browning the cut-up chicken first, then braising it in a tasty sauce.

Rich braises frequently have a little acidity added to them, such as fresh lemon juice or vinegar. The addition of heavy cream is, nevertheless, the most typical and well-known.

INGREDIENTS

• 1 cup dry white wine

•  1½ chicken broth

•  3 pounds chicken thighs - bone-in, skin-on

•  1 teaspoon red chili flakes

•  5 cloves garlic - minced

•  6 sprigs fresh thyme - destemmed and minced

•  6 sage leaves - minced

•  9 ounces baby portabella mushrooms - or cremini        mushrooms, sliced

•  4 large carrots - peeled and chopped

•  4 shallots - peeled and sliced

•  3 tablespoon olive oil

•  7 tablespoons butter - divided

•  1 cup all-purpose flour - divided

•  1 teaspoon ground black pepper - plus more to season the  chicken

•  1 teaspoon salt - plus more to season the chicken

•  1 teaspoon garlic powder

HOW TO MAKE CHICKEN FRICASSEE

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1. After using paper towels to pat the chicken dry, generously sprinkle salt, pepper, and garlic powder on both sides of the chicken thighs. Sprinkle 1a quarter-cup of flour over the chicken's top and bottom and gently rub it in.

2. Add the 3 tablespoons of butter and the olive oil to a large skillet over medium heat. After the butter has melted, add the chicken pieces to the pan with the skin side down. Cook the chicken for 7 to 9 minutes without stirring.

3. The chicken should be turned over and cooked for an additional 7-9 minutes without being disturbed.

4. Take the chicken out of the pan and place it on a fresh platter. Once the butter has melted, add the shallots and carrots to the same pan. Cook for 8 minutes, stirring to maintain equal cooking, or until they start to become somewhat tender

5. Add the mushrooms next. Cook the mushrooms until they begin to shrink and take on a dark brown hue.

6. The vegetables should be seasoned with the sage, thyme, garlic, and red chili flakes. Until the flour begins to turn a dark golden brown and the garlic begins to smell good, stir and simmer for approximately a minute.

7. Add the white wine and chicken broth while stirring continually as the heat is raised to high. Add the chicken to the sauce after the stock begins to thicken.

8. The chicken should register 165 degrees Fahrenheit when tested with a digital meat thermometer after 20 minutes of simmering on medium-low heat.

NOTE: When the sauce has reached the appropriate thickness, if it hasn't already, take the chicken out of the pan and allow the sauce to continue to thicken over medium-high heat while whisking continuously. Then put the chicken back in the pan once the sauce has reached the desired thickness.

9. Along with the asparagus and mashed potatoes, you can garnish with finely chopped fresh parsley.

The Most Common Questions?

Can chicken breasts be used to make chicken fricassee?

Cook the breast meat just until the internal temperature reaches 165 degrees Fahrenheit if you intend to use it in a stew, fricassee, or braise. If necessary, remove the chicken from the pot and continue to decrease the stock. Then, add the chicken back to the pot and serve right away.

What might work well in place of white wine?

Extra chicken broth or chicken stock, heavy cream, or sour cream are the finest alternatives to white wine in this recipe.

How are chicken stew and chicken fricassee different from one another?

Typically, the chicken and other ingredients are cooked together in the cooking liquid when producing a chicken stew. When creating chicken fricassee, the chicken is browned first, taken out of the pan, and afterwards added back to the cooking liquid to complete the cooking process.

Storage and Remainings

Chicken fricassee, especially its mouthwatering broth, tastes even better when reheated the next day, as is typical of many stews and braising recipes. For up to 2–3 days, store leftovers in the fridge in an airtight container. Reheat in the microwave until thoroughly warmed.

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Suitable dishes to pair with cehicken fricasse

A plate of buttery mashed potatoes or crusty toast (or both!) goes perfectly with this excellent French dinner. The stew in this dish already contains vegetables, but I like to serve it with a side of green beans or peas to add some more vegetables.

Please comment below if you give this recipe for chicken fricassee a try. I always like reading your comments and suggestions!