Chicken Fricassée With Black Eyed Peas And Spinach Food

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CHICKEN FRICASSEE (FRICASSEE DE POULET A L'ANCIENNE)



Chicken Fricassee (Fricassee de Poulet a L'Ancienne) image

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

1 whole chicken (3 1/2 to 4 pounds), cut into 11 pieces (reserve back and wing tips for another use, such as stock)
Coarse salt and freshly ground pepper
3 tablespoons unsalted butter, softened, divided
1 tablespoon extra-virgin olive oil
1 small yellow onion, cut into 1/4-inch dice (1 cup)
1 carrot, cut into 1/4-inch dice (1/2 cup)
1 celery stalk, cut into 1/4-inch dice (1/3 cup)
8 ounces cremini mushrooms, trimmed and quartered
2 tablespoons all-purpose flour
2/3 cup dry white wine
4 cups chicken broth
2 sprigs fresh flat-leaf parsley
2 sprigs fresh thyme
1 bay leaf
2 large egg yolks, room temperature
1/4 cup heavy cream
2 to 3 tablespoons roughly chopped fresh tarragon leaves
2 tablespoons fresh lemon juice

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.

CHICKEN FRICASSEE



Chicken Fricassee image

A yummy Cajun dish. Chicken, sausage, onion and celery with a seasoning including cayenne pepper and garlic. And of course, what Cajun dish would be complete without the roux?!

Provided by Laura Poche

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 2h40m

Yield 12

Number Of Ingredients 13

12 chicken thighs
2 (12 ounce) packages andouille sausage, sliced
5 green onions, chopped
1 onion, chopped
1 cup vegetable oil
1 cup all-purpose flour
8 cups water
5 stalks celery, chopped
2 tablespoons Cajun seasoning
2 teaspoons cayenne pepper
2 teaspoons salt
2 teaspoons ground black pepper
1 teaspoon minced garlic

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.

Nutrition Facts : Calories 336.5 calories, Carbohydrate 10.8 g, Cholesterol 56.7 mg, Fat 24.8 g, Fiber 1.1 g, Protein 17.3 g, SaturatedFat 4.1 g, Sodium 687 mg, Sugar 0.9 g

SPRING CHICKEN FRICASSEE WITH PEAS



Spring Chicken Fricassee With Peas image

This is a recipe from a Pillsbury grocery check-out cookbook. I found it to be an easy, lower fat recipe using things I usually have on hand. The tarragon gives this a nice flavor. Be sure not to over-cook the chicken or it will get tough.

Provided by Pam-I-Am

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breasts
2 tablespoons oil
1 cup sweet onion, chopped
3/4 cup fat-free low-sodium chicken broth
3/4 cup fat-free evaporated milk
3/4 cup low sodium chicken broth
3 tablespoons flour
2 cups frozen peas
1/2 teaspoon dried tarragon leaves
salt and pepper

Steps:

  • Turn oven on 250-300 to warm.
  • Cut each large chicken breasts so they are smaller portions. I do this at an angle so they are still not too thick. Season with salt and ground pepper.
  • Heat oil in a frying pan on medium high setting. (I prefer to use my stainless steel pan instead of non-stick). Place chicken pieces in pan and cook for 10 to 12 minutes or until browned on each side. Remove from pan and place in a casserole dish in the oven to keep warm.
  • In same pan, add the onions and sautee for a few minutes on medium heat, add chicken broth to de-glaze the pan.
  • In a measuring cup, pour in the evaporated milk and then add the 3 tbs flour. Mix well.
  • Turn the heat down to low and add milk/flour to the pan and stir with broth and onions until thickened.
  • Add tarragon and frozen peas. Stir until warmed through, about 5 minutes and turn off the heat.
  • Open the oven and remove the casserole dish (be carful, it's hot). Pour the pea mixture over the chicken and serve.
  • Serve with rice or potatoes.

Nutrition Facts : Calories 335.6, Fat 10.9, SaturatedFat 1.8, Cholesterol 77.4, Sodium 293.2, Carbohydrate 23.9, Fiber 3.9, Sugar 10.6, Protein 35

CHICKEN FRICASSEE WITH SPINACH AND CANNELLINI BEANS



Chicken Fricassee With Spinach and Cannellini Beans image

You can make this recipe using pork tenderloin in place of chicken breasts, and really you can substitute any bean you desired for the cannellini beans. Serve with potatoes or cooked pasta.

Provided by Kittencalrecipezazz

Categories     Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 18

1 1/2 cups cannellini beans, drained
3 -5 tablespoons olive oil
1 onion, chopped
2 tablespoons fresh minced garlic
1 teaspoon dried chili pepper flakes
1 teaspoon dried thyme (or to taste)
3/4 lb fresh button mushroom, sliced (can use more or less)
1/4 cup sherry wine
4 boneless chicken breasts, skinnless (cut into 1/2-inch slices, can use 5 breasts)
seasoning salt (or use white salt)
pepper
2 tablespoons flour
2 1/4 cups chicken broth
1 lb fresh spinach (cut into about 1/4-inch strips)
1/2 cup whipping cream (unwhipped)
1 tablespoon Dijon mustard (or to taste)
1 teaspoon paprika (optional)
grated parmesan cheese

Steps:

  • In a heavy large pot heat oil over medium.
  • Add in the mushroom slices and cook until all the liquid is evaporated (about 8 minutes).
  • Add in the onions, garlic, dryed pepper flakes and thyme; saute over medium heat for about 5 minutes.
  • Add in sherry; simmer for 2 minutes.
  • Transfer the mixture to a small bowl.
  • Season the chicken strips with seasoning salt and pepper.
  • Add in more oil if neded to the pot.
  • Add in the chicken, stirring until browned.
  • Add in 2 tablespoons flour stir to coat the chicken evenly.
  • Add in the chicken broth with the onion/mushroom mixture; bring to a boil, stirring with a wooden spoon; simmer for about 25 minutes (you can cook a little longer if desired).
  • After about 25 minutes, add in the spinach chopped spinach, whipping cream, mustard and paprika (if using); simmer for about 5 minutes (at this point you can add in about 1/4 cup Parmesan cheese if desired) then season with salt and pepper.
  • Sprinkle with more grated Parmesan cheese, or pass the cheese at the table.

Nutrition Facts : Calories 699.5, Fat 36.5, SaturatedFat 12.5, Cholesterol 133.6, Sodium 677.9, Carbohydrate 34.9, Fiber 8.5, Sugar 4.5, Protein 47.2

CHICKEN FRICASSéE WITH BLACK-EYED PEAS AND SPINACH



Chicken Fricassée with Black-Eyed Peas and Spinach image

Categories     Bean     Chicken     Dairy     Leafy Green     Mushroom     Mustard     High Fiber     Winter     Gourmet

Yield Serves 4

Number Of Ingredients 13

1 cup dried black-eyed peas
1 medium onion
2 garlic cloves
10 ounces white mushrooms
2 tablespoons olive oil
1/2 teaspoon dried thyme
1/4 cup dry Sherry
4 skinless boneless chicken breast halves (about 1 1/2 pounds total)
2 tablespoons all-purpose flour
2 1/4 cups chicken broth
1 pound spinach
1/2 cup heavy cream
1 tablespoon Dijon mustard

Steps:

  • Quick-soak black-eyed peas.
  • Chop onion and mince garlic. Cut mushrooms into 1/4-inch-thick slices.
  • In a 4-quart heavy kettle cook onion and garlic in 1 tablespoon oil over moderate heat, stirring occasionally, until onion is softened. Add mushrooms and thyme and cook, stirring, until mushrooms are tender and liquid from mushrooms is evaporated. Stir in Sherry and simmer 1 minute. Transfer mixture to a bowl.
  • Pat chicken dry and cut crosswise into 1/2-inch-thick slices. Season chicken with salt and pepper. In kettle heat remaining tablespoon oil over moderately high heat until hot but not smoking and cook chicken, stirring, until browned. Add flour, stirring to coat chicken evenly. Add broth and bring to a boil, stirring. Stir in mushroom mixture and peas and simmer, covered, 20 minutes, or until peas are tender.
  • While mixture is simmering, discard coarse stems from spinach and cut leaves crosswise into 1/4-inch-wide strips.
  • Stir spinach, cream, mustard, and salt and pepper to taste into fricassee and simmer, stirring, 2 minutes.

CHICKEN AND BLACK-EYED PEA STEW



Chicken and Black-Eyed Pea Stew image

Makes about 12 cups

Number Of Ingredients 17

1 tablespoon canola oil
1½ cups chopped yellow onion
½ cup chopped carrot
½ cup chopped celery
2 cloves garlic, minced
4 cups shredded cooked chicken
4 (15.5-ounce) cans black-eyed peas, drained and rinsed
1 (14.5-ounce) can fire-roasted tomatoes, drained
4 cups chicken broth
4 sprigs fresh thyme
2 bay leaves
2 teaspoons smoked paprika
1 teaspoon kosher salt
½ teaspoon ground black pepper
¼ teaspoon crushed red pepper
2 tablespoons apple cider vinegar
Garnish: chopped green onion, chopped fresh thyme, ground black pepper

Steps:

  • In a medium skillet, heat oil over medium- high heat. Add onion, carrot, and celery; cook, stirring occasionally, until lightly browned, about 3 minutes. Add garlic; cook 1 minute more. In a 5-quart slow cooker, combine onion mixture, chicken, peas, tomato, broth, thyme, bay leaves, paprika, salt, and peppers. Cover and cook on high 4 hours or until vegetables are tender, or on low 7 hours. Discard thyme and bay leaves. Stir in vinegar. Garnish servings with green onion, thyme, and pepper, if desired.

CHICKEN FRICASSEE



chicken fricassee image

a creamy tasty version of a classic recipe

Provided by magicman56

Time 40m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • cut the chicken breasts into long strips about a cm wide.
  • Then toss them into flour until fully covered.
  • dice the onion and mushrooms
  • heat the butter in a frying pan and cook the onions until soft.
  • Add the mushrooms to the onions and cook for 3-4 minutes
  • add the chicken, cook until brown all over.
  • pour in the white wine and boil to burn off the alcohol. add the sprig of thyme and cumin & salt and peper to taste.
  • add the chicken stock, bring to the boil and simmer for 20 minutes
  • remove from the heat and add the double cream, return to the heat and warm through taking care not to boil.
  • serve on a bed of rice.

CHICKEN MILANESE



Chicken Milanese image

Provided by Bobby Flay

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

4 boneless, skinless chicken breasts (each about 6 ounces)
1/2 cup all-purpose flour
3 large eggs whisked with a few tablespoons of water until smooth
2 cups panko breadcrumbs
Kosher salt and freshly ground black pepper
Canola oil, for frying
2 tablespoons fresh lemon juice, plus lemon wedges for garnish
1/4 cup extra-virgin olive oil, plus more as needed
1/2 red onion, thinly sliced
2 ounces baby arugula
1/4 cup freshly grated Parmesan cheese, optional

Steps:

  • Place 1 chicken breast between 2 sheets of wax paper. Pound with a meat mallet, rolling pin or heavy skillet until 1/4 inch thick. The thinner and more even, the better. Repeat with the remaining chicken.
  • Place the flour, eggs and breadcrumbs in separate shallow baking dishes and season each with salt and pepper.
  • Season the chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off the excess. Next, dip into the egg wash and let any excess drip off. Finally, dredge in the breadcrumbs, pressing to help the crumbs adhere evenly on both sides. Transfer the breaded chicken to a wire rack set over a rimmed baking sheet. This step can be done up to 30 minutes in advance.
  • Heat 2 inches of the canola oil in a large high-sided saute pan over medium heat until the oil begins to shimmer. Cook 1 or 2 cutlets at a time in a single layer until golden brown on each side, about 3 minutes per side. Transfer the cutlets to another wire rack set over a rimmed baking sheet and immediately sprinkle with salt. Let the cutlets rest a few minutes while you make the salad.
  • Whisk together the lemon juice with some salt and pepper in a medium bowl. Slowly whisk in the 1/4 cup olive oil until the dressing is emulsified. Stir in the onion and let sit a few seconds. Taste and add more olive oil, if needed. Add the arugula and Parmesan and toss to coat; season with salt and pepper.
  • Place each cutlet on a plate and top with a large amount of salad. Serve lemon wedges on the side.

CHICKEN FRIES



Chicken Fries image

Kid-friendly and quick, these crunchy oven-baked chicken fries are coated with a mixture of crushed potato chips, panko bread crumbs and Parmesan cheese. Dip them in ranch dressing, barbecue sauce or honey-mustard sauce.-Nick Iverson, Denver, Colorado

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 4 servings.

Number Of Ingredients 8

2 large eggs, lightly beaten
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 to 1/2 teaspoon cayenne pepper
2 cups finely crushed ridged potato chips
1 cup panko bread crumbs
1/2 cup grated Parmesan cheese
2 boneless skinless chicken breasts (6 ounces each), cut into 1/4-inch-thick strips

Steps:

  • Preheat oven to 400°. In a shallow bowl, whisk eggs, salt, garlic powder and cayenne. In a separate shallow bowl, combine chips, bread crumbs and cheese. Dip chicken in egg mixture, then in potato chip mixture, patting to help coating adhere. Transfer to a greased wire rack in a foil-lined rimmed baking sheet. Bake until golden brown, 12-15 minutes.

Nutrition Facts : Calories 376 calories, Fat 17g fat (6g saturated fat), Cholesterol 149mg cholesterol, Sodium 761mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 2g fiber), Protein 27g protein.

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Chicken and Black-Eyed Pea Stew - Taste of the South hot www.tasteofthesouthmagazine.com. In a 5-quart slow cooker, combine onion mixture, chicken, peas, tomato, broth, thyme, bay leaves, paprika, salt, and peppers. Cover and cook on high 4 hours or until vegetables are tender, or on low 7 hours.
From therecipes.info


JEWISH CHICKEN FRICASEE - COOKEATSHARE
Trusted Results with Jewish chicken fricasee. jewish chicken fricassee Recipes at Epicurious.com. Chicken Fricassée with Figs and Port Sauce Bon Appétit, September 2007 ... Chicken and Dill Fricassée with Sour Cream Shortcakes Gourmet, February 1990 .... chicken fricassee Recipes at Epicurious.com. Chicken Fricassée with Carrots, Mustard …
From cookeatshare.com


RECIPES/CHICKEN-FRICASSEE-WITH-BLACK-EYED-PEAS-AND …
A collection of cooking recipes in json format. Contribute to dpapathanasiou/recipes development by creating an account on GitHub.
From github.com


CHICKEN FRICASSéE WITH BLACK-EYED PEAS AND SPINACH ...
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From pinterest.com


SOBA WITH BLACK EYED PEAS AND SPINACH RECIPES
CHICKEN FRICASSéE WITH BLACK-EYED PEAS AND SPINACH. Categories Bean Chicken Dairy Leafy Green Mushroom Mustard High Fiber Winter Gourmet. Yield Serves 4. Number Of Ingredients 13. Ingredients; 1 cup dried black-eyed peas: 1 medium onion: 2 garlic cloves: 10 ounces white mushrooms: 2 tablespoons olive oil: 1/2 teaspoon dried thyme: 1/4 cup dry …
From tfrecipes.com


SOUTHERN FRIED GOODNESS - PAULA DEEN
As a young mother, Paula was living the American dream — married to her high school sweetheart and raising two adorable boys — when tragedy struck. Her parents died, her marriage failed and she began a prolonged battle with agoraphobia. With her boys in their teens and her family near homelessness, Paula took her last $200, reached deep ...
From pauladeen.com


CHICKEN FRICASSEE RECIPE - COOKING INDEX
Return the strips of chicken to the skillet. Whisk the cream into the egg yolks and add a pinch of nutmeg. Stir the cream mixture into the skillet, lower the heat, and cook for 4 to 6 minutes. Add the peas and heat the fricassee thoroughly. Season the fricassee with salt and pepper to taste. Serve with cooked fettuccine. Pass freshly grated ...
From cookingindex.com


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