CHICKEN FRICASSEE WITH LEMON MUSTARD SAUCE
Make and share this Chicken Fricassee With Lemon Mustard Sauce recipe from Food.com.
Provided by MarraMamba
Categories Chicken
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Put oven rack in middle position and preheat oven to 500°F.
- Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. While oil is heating, sprinkle chicken with 1 teaspoon salt and 1/2 teaspoon pepper, then dredge, 1 piece at a time, in 3/4 cup flour (total), knocking off excess. Brown in 4 batches, turning over occasionally, until golden, 5 to 6 minutes per batch. Transfer to a platter as browned.
- Stir together carrots, onions, garlic, cream, wine, lemon juice, mustard, thyme, bay leaf, and remaining teaspoon salt and 1/2 teaspoon pepper in a 5- to 6-quart heavy pot, then bring to a gentle boil over moderate heat, stirring occasionally. Add chicken (chicken will not be completely submerged) and partially cover pot, then braise in oven 25 minutes.
- Reduce oven temperature to 350°F and braise 20 minutes more. Transfer chicken to a clean platter and keep warm, loosely covered with foil.
- Pour cooking liquid through a sieve into a bowl, discarding solids, then stir in water. Melt butter in a 2 1/2- to 3-quart heavy saucepan over moderately low heat, then whisk in remaining 2 tablespoons flour and cook roux, whisking constantly, 3 minutes. Add cooking liquid in a fast stream, whisking vigorously, then cook at a bare simmer, whisking constantly, 5 minutes.
- Serve chicken with sauce.
CRISPY MUSTARD CHICKEN & FRISEE
Provided by Ina Garten
Time 1h15m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F.
- Place the garlic, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the panko, lemon zest, 1 tablespoon olive oil, and the butter and pulse a few times to moisten the panko. Pour the mixture into a shallow bowl. In another shallow bowl, whisk together the mustard and wine.
- Pat the chicken thighs dry with paper towels and sprinkle generously with salt and pepper. Dip each piece first in the mustard mixture to coat the top and bottom and then coat the skin side only in the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on one side of a sheet pan, crumb side up, and press any remaining crumbs onto the chicken.
- Place the potatoes, 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and toss. Spread the potatoes on the other side of the sheet pan in one layer and roast both together for 40 to 50 minutes, turning the potatoes once during roasting, until the chicken reaches an internal temperature of 160 degrees F. The chicken and potatoes should be done at the same time.
- Meanwhile, place the greens on a serving platter. When the chicken and potatoes are done, toss the salad with enough vinaigrette to moisten and place the chicken and potatoes on top, adding any crumbs from the sheet pan. Sprinkle with salt and serve while the chicken and potatoes are still warm.
- Place the shallots, vinegar, olive oil, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl and whisk until emulsified.
CHICKEN FRICASSEE (FRICASSEE DE POULET A L'ANCIENNE)
Also see our step-by-step photo tutorial for making Chicken Fricassee. A fricassee is halfway between a saute and a stew. A true classic -- with as many variations as there are grandmothers in France -- it relies on humble ingredients and just a single pot. It's the original French comfort food: simmered chicken with hearty vegetables in a rich, silky sauce. And almost as satisfying as the dish itself is having our one-pot master recipe in your repertoire.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h15m
Number Of Ingredients 18
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.
SECRET RECIPE CHICKEN FRICASSEE
This was my Grandma's secret family recipe from her French ancestors. I have never seen a recipe like this on any site. It's a rich creamy sauce over chicken...great with mashed potatoes. A great dish for Easter or Christmas.
Provided by jodilmayer
Categories World Cuisine Recipes European French
Time 30m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 693.4 calories, Carbohydrate 12.6 g, Cholesterol 414.6 mg, Fat 61.7 g, Fiber 0.4 g, Protein 23.3 g, SaturatedFat 31.4 g, Sodium 702.8 mg, Sugar 1.3 g
CHICKEN FRICASSéE WITH CARROTS, MUSTARD GREENS AND AVGOLEMONO SAUCE
Categories Chicken Mustard Bake Marinate Lemon Fall Mustard Greens Bon Appétit
Yield Serves 6
Number Of Ingredients 21
Steps:
- Make chicken:
- Mix 1/4 cup lemon juice, 2 tablespoons parsley, lemon peel and minced garlic in large glass baking dish. Whisk in 6 tablespoons oil. Season to taste with salt and pepper. Add chicken. Turn to coat. Cover and refrigerate chicken overnight, turning once.
- Preheat oven to 400°F. Remove chicken from marinade. Pat chicken dry with paper towels. Sprinkle with salt and pepper. Heat 1 tablespoon oil in heavy large ovenproof pot over medium-high heat. Working in batches, cook chicken until brown on all sides, about 10 minutes. Transfer chicken to large bowl.
- Add carrots, sliced garlic and oregano to pot. Sauté over medium-high heat until garlic is tender, about 2 minutes. Add wine and remaining 1/4 cup lemon juice. Bring to boil, scraping up browned bits from bottom. Simmer until liquid is reduced by half, about 5 minutes. Add chicken stock. Return chicken to pot. Place pot in oven. Bake uncovered until chicken is cooked through, turning chicken occasionally, about 35 minutes.
- Using slotted spoon, transfer chicken, carrots and sliced garlic to large bowl. Tent with foil to keep warm.
- Boil cooking liquid over medium-high heat until reduced to 3 cups, about 10 minutes. Remove from heat. Pour 1 cup reduced cooking liquid into small bowl. Set aside.
- Return cooking liquid remaining in pot to simmer. Add mustard greens. Cook until greens are tender, about 2 minutes. Stir in green onions, dill, Dijon mustard and remaining 1 tablespoon parsley. Cover and keep warm.
- Make avgolemono sauce:
- Whisk lemon juice and cornstarch in another small bowl to blend. Whisk egg yolks in medium bowl to blend. Using electric mixer, beat egg whites and pinch of salt in medium stainless steel bowl until soft peaks form. Fold in egg yolks, then lemon juice mixture. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk until mixture thickens, about 3 minutes. Gradually add reserved 1 cup cooking liquid, whisking constantly, until mixture thickens, about 3 minutes (do not boil). Add sauce to mustard greens; stir to combine. Season to taste with salt and pepper.
- Pour sauce and mustard greens over chicken and serve.
More about "chicken fricassee with lemon mustard sauce recipes"
QUICK CHICKEN FRICASSEE - THE TOASTY KITCHEN
From thetoastykitchen.com
Ratings 23Calories 340 per servingCategory Main Course
- Carefully slice chicken breasts in half lengthwise to create two thin pieces (as if you were butterflying them, but continue slicing all the way through). Alternately, pound chicken breasts to a 1 inch thickness. Season with salt and pepper
- In a sauté pan over medium heat, add butter. When melted and bubbling, add prepared chicken breasts. Cook chicken for 2-3 minutes per side, or until lightly browned. Remove from pan and set aside.
- Add carrots and onions to pan and cook for 2 minutes, stirring occasionally. Add mushrooms and cook for another 2 to 3 minutes, or until lightly browned and onions are turning translucent.
- Add minced garlic and cook for 30 seconds. Watch carefully as minced garlic can burn quickly. Add flour and toss vegetables to coat. Cook for 30 seconds.
CHICKEN FRICASSEE RECIPE - ONE PAN! - RACHEL COOKS®
CHICKEN WITH MUSTARD SAUCE (CREAMY & DELICIOUS!)
From rachelcooks.com
THREE MUSTARD CHICKEN FRICASSEE - A FAMILY FEAST®
From afamilyfeast.com
CHICKEN FRICASSEE - NATASHASKITCHEN.COM
From natashaskitchen.com
EASY BAKED LEMON MUSTARD CHICKEN WITH SAUCE
From numstheword.com
CHICKEN FRICASSEE WITH LEMON MUSTARD SAUCE RECIPE
From recipezazz.com
5/5 (1)Author Daily InspirationServings 5Calories 930 per serving
- Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. While oil is heating, sprinkle chicken with 1 teaspoon salt and 1/2 teaspoon pepper, then dredge, 1 piece at a time, in 3/4 cup flour (total), knocking off excess. Brown in 4 batches, turning over occasionally, until golden, 5 to 6 minutes per batch. Transfer to a platter as browned.
- Stir together carrots, onions, garlic, cream, wine, lemon juice, mustard, thyme, bay leaf, and remaining teaspoon salt and 1/2 teaspoon pepper in a 5- to 6-quart heavy pot, then bring to a gentle boil over moderate heat, stirring occasionally. Add chicken (chicken will not be completely submerged) and partially cover pot, then braise in oven 25 minutes.
- Reduce oven temperature to 350°F and braise 20 minutes more. Transfer chicken to a clean platter and keep warm, loosely covered with foil.
AIRLINE CHICKEN BREAST WITH SHALLOT-MUSTARD SAUCE RECIPE
From tastingtable.com
CHICKEN FRICASSEE RECIPE | FOOD FROM PORTUGAL
From foodfromportugal.com
CHICKEN FRICASSEE RECIPE: SEARED THIGHS COOKED IN SAUCE AND VEG
From healthyrecipes101.com
CHICKEN FRICASSEE RECIPE - MOM ON TIMEOUT
From momontimeout.com
CHICKEN FRICASSéE WITH LEMON MUSTARD SAUCE | PUNCHFORK
From punchfork.com
MUSTARD CHICKEN RECIPE (WAIT UNTIL YOU TRY THE SAUCE) - LAVENDER ...
From pinterest.com
CHICKEN FRICASSEE IN LEMON SAUCE | THE CHARMED KITCHEN
From thecharmedkitchen.com
OUR 20 MOST SAVED RECIPES OF ALL TIME - THE NEW YORK TIMES
From nytimes.com
LEMONY CHICKEN FRICASSEE WITH SHALLOTS AND MORELS RECIPE
From foodandwine.com
GREEK-STYLE CHICKEN FRICASSEE AVGOLEMONO - DIMITRAS DISHES
From dimitrasdishes.com
EASY CHICKEN AND MUSHROOM RECIPES - BEST CHICKEN MUSHROOM …
From delish.com
BEST CHICKEN FRICASSéE WITH LEMON MUSTARD SAUCE RECIPES
From alicerecipes.com
BAKED CHICKEN WITH HIBISCUS BARBECUE SAUCE RECIPE
From cooking.nytimes.com
RECIPES: 3 DELICIOUS DISHES TO MAKE WITH ROTISSERIE CHICKEN
From mercurynews.com
CRISPY CHICKEN WITH BARBECUE YUZU MAYO IS A GLUTEN-FREE FLAVOR …
From abcnews.go.com
BEST CHICKEN FRICASSEE WITH LEMON MUSTARD SAUCE RECIPES
From alicerecipes.com
#time-to-make #main-ingredient #preparation #occasion #poultry #fall #winter #chicken #dietary #seasonal #comfort-food #low-carb #low-in-something #meat #taste-mood #4-hours-or-less
You'll also love