"The best times you are going to have in life are at the dinner table and in bed." Old Italian saying. So relax, and enjoy the simple things!

18.4.16

Simple Chicken Fricassee #Weekly Menu Plan

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Simple Chicken Fricassee: simplelivingeating.com


To me Fricassee was an expression not a dish. "I'm going to Fricassee you!" was a not uncommon threat from my mother. Little did I know that Fricassee is a classic French dish of fried meat in a white sauce. 


Simple Chicken Fricassee: simplelivingeating.com

This is a simple Fricassee because I cheated by using frozen vegetables. You only need to brown the meat and the rest is easy. The taste is sophisticated enough to serve to adults, but kids will not be frightened by it because the seasoning is mild, the vegetables are common, and it's CHICKEN in a creamy sauce! What's not to love? So make this dish the next time you are feeding a mixed crowd. 


Simple Chicken Fricassee: simplelivingeating.com



Simple Chicken Fricassee



by Diane Balch
Prep Time: 40 minutes
Keywords: saute entree chicken French

Ingredients (4 -6 servings)
  • 3 pounds of chicken thighs
  • 4 or more tablespoons of butter
  • 1 shallot minced
  • 1 garlic clove minced
  • 4 tablespoons of flour
  • 1 cup of dry white wine
  • 1 teaspoon of poultry seasoning
  • 16 ounces of frozen mixed vegetables
  • 1/2 cup of heavy cream

Instructions:

1) In a large skillet, on medium-high heat, add 2 tablespoons of butter and saute the chicken 8 minutes per side or until skin is crisp. Remove chicken from skillet set aside.

2) Add two tablespoons of butter to the skillet. With a metal spatula scrape any chicken bits from the pan. Add shallots, garlic, poultry seasoning and salt and pepper, saute until they get soft.

3) Add flour to the pan and continue to scrape the bottom with the spatula. Cook the flour until it beings to get golden, smells nutty.

4) Turn the heat up to high and add the wine. Scrape the bottom of the pan and mix in the flour with the wine. When the wine beings to bubble turn the heat down to medium and let the sauce thicken while you continue to scrape and mix the flour into the wine.

5) Whisk in the heavy cream. When the cream begins to bubble add the vegetable. Continue to stir them until they defrost about 2 minutes.

6) Nestle the chicken into the pan and put a lid on the skillet. Let the chicken cook for about 3 minutes or until the internal temperature is 170 degrees.
Serve over rice or buttered egg noodles.

5 comments:

  1. that looks divine Diane! It's something my family would all enjoy eating.

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    Replies
    1. Thanks Adelina,
      I was trying to make a very family friendly dish.

      Delete
  2. I loved reading your memory of your Mom, Diane! I had forgotten that expression but you've definitely brought back memories!! Love how you have simplified this classic recipe - this would be perfect for last minute entertaining. I've got all the ingredients on hand right now! Thank you so much for being a part of our Hearth and Soul Hop. I'll be featuring your post at the hop this week. Have a lovely week ahead!

    ReplyDelete
  3. Delicious , thanks for sharing with Hearth and soul bloghop, pinning and tweeting

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  4. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you had a great weekend and enjoy your new Red Plate!
    Miz Helen

    ReplyDelete

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