Wednesday, January 11, 2012

Chicken Fricassee

It was dark and rainy this morning when I got up so I thought that today would be a good day to share a recipe I made the other day.  I love chicken, and would probably eat it every day if it was up to me.    I don't make this dish often, but when I'm in the mood for a comfort food, this fits the bill.    OK, so most food can be comfort food, but some dishes are just more comforting than others. 

I decided to make this because I'd picked up a package of cut up chicken, not something I buy often as I usually cook with just the white meat.    I'd forgotten how much I love this recipe, and I think it's going back into the rotation as more than just a once a year or so dish.    I just have to apologize for the lousy pictures, sigh.  I was having issues with my camera that day, it just didn't want to focus on the job at hand. 

Chop up a half or whole green pepper, into strips and then cut the strips across into thirds.   I used a half a green pepper, then slice up about a cup or so of fresh mushrooms, two stalks of celery and set aside for a bit, while you get the chicken ready.   I also had a shallot that needed to be used so I threw that in there as well.   Skin the chicken, take off all the lovely skin and throw it away.  I know, but this is a low fat meal.   I've been known to make dishes like this from time to time.   Really!

Start off with preparing your flour, you need to season it with some salt, pepper, paprika and a little onion powder and garlic as well if you feel so inclined.    Dump about 1/2 cup flour into a ziploc bag, add the seasonings you like and then throw the chicken in to get coated.   While you're having fun coating the chicken with the flour, heat up a couple tablespoons of oil in a skillet.  I used EVOO (extra virgin olive oil, cause that's what I had to hand).     As soon as the oil starts to shimmer a little you're ready to quickly pan fry the chicken.  Place about 4 pieces or so into the pan at a time and brown on both sides.  Take out and set aside and continue browning the chicken until it's all a nice golden color.   You're not cooking the chicken all the way here. 
You can really make a mess on a stove top, sometimes.  Here are the veggies.

You should still have a little oil left in the skillet, if not add another tablespoon of EVOO to the pan.   Then dump all the vegetables in here and stir it around, let them cook for just a minute or so, just til they're limp and asking to be released.

  Then add the chicken to the pan, pour a cup or so of some lovely, low salt chicken stock over it all or just throw in a couple or four of the cubes of concentrated stock you made earlier and froze in ice cube trays into the pan and put a lid on it. 

Let it simmer over low heat for about 45 minutes, just long enough make sure the chicken is cooked all the way through.  Then take it out and serve it just like this

or one platter if you like.   I usually make some broad noodles to serve with this, but you can make some potatoes or rice or...    The little bit of flour on the chicken  pieces will have been sufficient to thicken the saucy vegetables, but you can thicken them a little more if you like.     I just know this was very good, and I'm making it again soon.  

Recipe particulars for those you want it.

1 whole chicken, cut into pieces or
2 whole boneless, skinless chicken breasts (4 pieces)
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder (if desired)

1/2  Green pepper, cut into dice
2 Stalks Celery, cut into slices
4 oz. Fresh Mushrooms, cut into slices
1 shallot, minced

2 tablespoons plus 1 more if needed, extra virgin olive oil
1 cup chicken stock or 1/2 cup concentrated chicken stock, plus 1/2 cup water.

Mix flour with seasonings and set aside.  Prepare the chicken by cutting into pieces and removing the skin.   You can also use skinless, boneless chicken breasts here if you like.    Place the flour and seasonings into a ziploc bag and put the chicken in the bag with the flour mixture or dredge the chicken pieces in the seasoned flour in a dish.   I like using a bag because it's a little less cleanup for me.  And I'm not a neat, tidy cook.
Heat 2 tablespoons of oil in skillet and brown the chicken a few pieces at a time in the oil, turning once.  Then place the chicken aside.   Add another tablespoon of oil to the pan if needed, add the cut up vegetables and saute til they are just limp.   Add the chicken stock, then place the browned chicken on top and cover.   Let it simmer for about 45 minutes for bone in chicken but only about 25 minutes if using boneless chicken breasts.   Remove from pan and serve with noodles, rice, mashed potatoes or ...  
Serves 4

This recipe lends itself to doubling, tripling or ...   You can add more of the vegetables or,
Aww, just go ahead and play with it.  
Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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