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Best Fricassee Recipes

Best Fricassee Recipes

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Fricassee Shopping Tips

Ingredients like olive oil, shallots, mustard, cream, stock, and butter will help bring French flavors to your cooking.

Fricassee Cooking Tips

French cuisine is renowned for slow-cooked sauces, however a quick pan sauce will do just as well; after sautéing a piece of meat or fish, remove it from the pan, deglaze with brandy or wine, finish with a touch of butter or cream and voilà!

Chicken Fricassée

“Fricassée” is a french term derived from the verbs “to fry” (frire) and “to break into pieces” (casser), but exactly what it means in the culinary world depends a lot on who you ask and where you’re from. Here in South Louisiana, a fricassée is usually very similar to a stew, except that the meat is dredged in flour and lightly fried before adding the vegetables and braising liquid. Make no mistake about it, this recipe is not the European classical fricassée a l’ancienne, in which you’ll often find cream and/or mushrooms. No, this is just a good old fashioned Cajun rice and gravy dish that’s inexpensive to make and even better the next day once all the flavors have married.

  • 3 tablespoons all-purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon poultry seasoning
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 4 (6-ounce) skinned chicken breast halves
  • 2 teaspoons butter
  • 1 ½ cups chopped onion
  • ½ cup chopped celery
  • 3 garlic cloves, minced
  • 1 cup fat-free, lower-sodium chicken broth
  • ¼ cup dry white wine
  • 2 cups (3-inch) julienne-cut carrot
  • ¼ cup chopped fresh parsley

Combine first 5 ingredients in a large zip-top plastic bag. Add chicken toss well to coat. Remove chicken from bag reserve flour mixture. Melt butter in a large nonstick skillet over medium heat. Add chicken, breast sides down sauté 5 minutes or until chicken is browned. Remove chicken from pan keep warm.

Add onion, celery, and garlic to pan sauté 5 minutes, stirring occasionally. Stir in reserved flour mixture cook 1 minute. Add broth and wine bring to a boil. Add carrot. Return chicken to pan, breast sides up. Cover, reduce heat, and simmer 25 minutes or until chicken is done. Sprinkle with the chopped parsley.

Recipe Summary

  • ¼ cup all-purpose flour
  • ¼ cup margarine
  • 2 cups heavy whipping cream
  • 2 cups chicken broth
  • 1 tablespoon dried parsley
  • 4 egg yolks
  • ¼ cup lemon juice
  • 1 teaspoon cornstarch, or as needed (Optional)
  • 4 cooked chicken breasts, broken into chunks

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.


16-20 oz. chopped beef, veal, turkey or a combination

1/2 cup plain dry bread crumbs or matzah meal

2 Tbsp vegetable oil (or melted chicken fat)

12-15 chicken wings, cut into sections

1 Tbsp paprika, approximately

salt and freshly ground black pepper to taste

2 cups water, approximately

4 medium all purpose potatoes, peeled and cut into small chunks, optional

4 carrots, cut into chunks, optional

10 oz coarsely cut mushrooms, optional

Recipe Summary

  • 4 skin-on salmon fillets (each about 6 ounces), preferably Wild Alaskan
  • Kosher salt and freshly ground white pepper
  • 2 tablespoons unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 2 shallots, finely chopped (1 cup)
  • 1 celery stalk, cut into a 1/4-inch dice (1/2 cup)
  • 1 small fennel bulb, cored and cut into a 1/4-inch dice (1 cup), plus tender fronds for serving
  • 6 ounces cremini mushrooms, halved or quartered if large (1 1/2 cups)
  • 4 teaspoons unbleached all-purpose flour
  • 1/2 cup dry white wine, such as Sauvignon Blanc
  • 2 bottles (each 8 ounces) clam juice, or 2 cups fish stock, such as Bar Harbor
  • 2 tarragon sprigs, plus picked leaves, sliced if large, for serving
  • 1 small dried bay leaf, or half a large leaf
  • 2 large egg yolks, room temperature
  • 1/4 cup heavy cream, room temperature
  • 2 tablespoons fresh lemon juice
  • Cooked white rice or crusty bread, for serving

Season salmon with salt and pepper. Heat a large straight-sided skillet or wide, shallow pot over medium-high add 1 tablespoon butter and oil. When foam subsides, add salmon, skin-sides down. Cook, undisturbed, until skin is crisp and fish turns opaque halfway up sides, about 5 minutes (if butter begins to brown, lower heat). Transfer salmon to a plate, skin-sides up.

Reduce heat to medium-low add shallots, celery, fennel, and mushrooms, scraping up any browned bits from bottom of skillet season with salt and pepper. Sauté, stirring occasionally, until vegetables soften but don't develop color and mushrooms become glossy, 7 to 9 minutes. Stir in flour cook 1 minute. Add wine and bring to a boil, stirring constantly, until liquid just thickens, about 30 seconds. Add clam juice, tarragon sprigs, and bay leaf. Bring to a simmer, then partially cover, reduce heat to medium-low, and simmer 10 minutes.

Return salmon to skillet, skin-sides up, along with any accumulated juices. Partially cover and continue simmering until just cooked through, 4 to 5 minutes. Transfer salmon to a plate remove and discard herbs.

In a small bowl, whisk together egg yolks and cream. Slowly pour in 1/2 cup cooking liquid, whisking constantly. Stir cream mixture into skillet. Add remaining 1 tablespoon butter and lemon juice, stirring until butter melts. Return salmon, skin-sides up, and any accumulated juices to skillet simmer, uncovered, 30 seconds. Top with tarragon leaves and fennel fronds and serve with rice or bread.

Recipe Summary

  • 2 pounds assorted fresh mushrooms, such as cremini, button, shiitake, chanterelle, porcini, oyster, and/or morels, cleaned and tough stems trimmed
  • 2 tablespoons walnut oil
  • 1 tablespoon butter
  • ½ cup finely chopped shallots (4 medium)
  • 2 cloves garlic, minced
  • ½ teaspoon coarse sea salt
  • ¼ teaspoon ground black pepper
  • ½ cup Madeira or chicken broth
  • ½ cup whipping cream
  • 1 tablespoon snipped fresh chives
  • 1 teaspoon snipped fresh rosemary or 1/4 to 1/2 teaspoon dried rosemary, crushed
  • ¼ cup snipped fresh parsley

Leave small mushrooms whole, halve medium-size mushrooms, and quarter large mushrooms (12 cups). In a very large skillet heat 1 tablespoon of the walnut oil and 11/2 teaspoons of the butter over medium heat. Add 6 cups of the mushrooms cook about 5 minutes or until the mushrooms begin to color, stirring occasionally. Using a slotted spoon, transfer mushrooms to a large bowl. Repeat with the remaining mushrooms, oil, and butter. Add the shallots, garlic, and reserved cooked mushrooms to the skillet cook and stir for 2 to 3 minutes more or until the mushrooms are golden and the shallots are tender. Stir in salt and pepper.

Remove from heat add the Madeira. Return to heat simmer about 3 minutes or until the liquid is nearly evaporated. Stir in the cream, chives, and rosemary. Cook about 2 minutes or until cream is slightly thickened. Remove from heat and let stand for 5 minutes. Transfer to a serving bowl and sprinkle with snipped fresh parsley serve warm.

Fricassee is a cooking meat technique cut up and braised and served with its own sauce, traditionally being white. Numerous cooking references explain fricassee merely as a French stew, typically with a white sauce.

Below is a guide show on cooking a French cuisine recipe of chicken fricassee with sautéed potatoes. Now gather your equipment and let’s start cooking.

My favorite dutch oven for make Chicken Fricassee Le Creuset Enameled Cast Iron Signature Round Dutch Oven. The iconic Le Creuset Dutch oven is indispensable in the kitchens of home cooks and professional chefs alike. Long recognized for its strength and durability, cast iron is the prime material for slow-cooking, braising, and roasting, thanks to its ability to maintain even consistent heat.

Recipe Summary

  • 1 tablespoon grapeseed oil
  • Four 8-ounce skinless, boneless chicken breasts, pounded to an even thickness
  • Salt
  • Freshly ground pepper
  • 2 teaspoons unsalted butter
  • 1 medium shallot, minced
  • 1 1/4 teaspoons kosher salt
  • 2 pounds cremini or white mushrooms, thinly sliced
  • 2 tablespoons flour
  • 1/2 cup dry white wine
  • 1 cup chicken broth
  • 2 tablespoons minced tarragon leaves
  • 1 1/2 tablespoons heavy cream

In a large nonstick skillet, heat the oil until shimmering. Season the chicken with salt and pepper, add to the skillet and cook over moderately high heat, turning once, until browned, about 3 minutes per side. Transfer the chicken to a plate.

Add the butter, shallot, salt and mushrooms to the skillet and cook, stirring frequently, until the mushrooms begin to brown, about 12 minutes. Add the flour and cook until it smells lightly toasty, about 1 minute.

Add the wine, broth and reserved chicken and bring to a simmer. Cover and cook over moderate heat until the chicken is cooked through, about 5 minutes. Transfer the chicken to a serving dish.

Increase the heat to moderately high and simmer the sauce, uncovered, until slightly reduced, about 5 minutes. Remove the skillet from the heat and stir in the minced tarragon and heavy cream. Spoon the sauce and mushrooms over the chicken and serve immediately.

  • 1 pint pearl onions (or 1 10-ounce package, frozen)
  • 1/2 pound mushrooms (or 1 10-ounce package, small, preferably cremini)
  • 2 rabbits (cut into serving pieces)
  • Salt and black pepper
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1/2 pound lean bacon (thickly sliced)
  • 2 cups white wine (dry)
  • 1 cup chicken broth (homemade or packaged, not canned)
  • 3 sprigs parsley
  • 2 sprigs thyme
  • 1 bay leaf
  • 1/4 cup parsley (chopped)

Peel the onions by first plunging them into a pot of boiling water, boiling for 1 minute, draining in a colander, rinsing with cold water, and then cutting the tiny root ends off with a paring knife and pulling away from the peel.

Trim 1/8-inch off the bottom of the mushroom stems if they are dark, dirty or dried out. If the mushroom caps are more than 1 inch in diameter, quarter the mushrooms vertically.

Season the rabbit parts with salt and pepper, and melt the butter over medium-high heat in a large skillet, or two skillets just large enough to hold the rabbit parts in a single layer. When the butter stops foaming, add the rabbit parts and brown on both sides for 8 minutes.

Sprinkle the flour over the rabbit and cook for 2 minutes more on each side to eliminate the flour's starchy taste.

While the rabbit parts are browning, cut the bacon slices crosswise into ¼-inch strips and cook the strips gently over medium heat in a small skillet until they barely begin to turn crispy. Remove them with a slotted spoon and reserve.

Tie the parsley, thyme and bay leaf together in a piece of cheesecloth.

Pour the wine and chicken broth over the rabbit parts, and deglaze the skillet with a wooden spoon. Add the wrapped herbs, pearl onions, and mushrooms, and move them around a bit, so they're evenly arranged between the rabbit.

If you're using two skillets, use half the liquids, onions and mushrooms in each one and nestle half of the wrapped herbs (meaning, you'll need to wrap up two parcels in cheesecloth).

Bring the fricassee to a simmer over high heat, then turn the heat down to low to maintain a very gentle simmer. Simmer covered for about 15 minutes, until the rabbit feels firm to the touch.

Transfer the rabbit, onions, and mushrooms to a bowl and cover them loosely with aluminum foil. Pour the liquid in the skillet into a small saucepan and gently simmer the sauce, while skimming off fat and scum, for about 10 minutes, until the sauce has a slightly syrupy consistency.

Portion out the rabbit parts onto plates, spoon each portion with sauce, mushrooms and pearl onions. Sprinkle parsley over each portion and serve at once.

(Adapted from Glorious French Food by James Peterson, © 2002 James Peterson, John Wiley & Son Publisher.)

Start Cooking

Make the Fricassee

Sauté the onions and garlic in a large pot (minimum 6 quart/ liter). After a few minutes, add the celery and green pepper and continue sautéing until golden, adding the mushrooms toward the end.

Add the chicken wings and necks and sprinkle generously with garlic powder and paprika. Cook for approximately 20&ndash30 minutes, stirring occasionally. The chicken will release its juices while it cooks.

Meanwhile, prepare a meatball mixture (use your favorite recipe I add one egg per pound of meat, a generous amount of ketchup, bread crumbs, seasoned bread crumbs, and sautéed onions, if I have the time) and form small balls, dropping them into the pot.

When all of the meatballs are added, add the tomato sauce and water just to cover. Bring to a boil.

Lower the flame and add, to taste, a generous squeeze or three of ketchup, lemon juice (approximately two tablespoons), brown sugar (approximately 1/4 cup), salt, and pepper. Cook for one and a half hours. Taste and adjust the seasoning.

This freezes beautifully and can be doubled easily.

Serve over rice, couscous, toast, or mashed potatoes. You can also serve in cigar dough (In Israel, "alei sigar") &mdash just form the dough into bowls and bake or fry.

After adding the meatballs, cover with water as above. Then add a LOT of ketchup, French dressing, and brown sugar to taste.

Watch the video: Tag lidt af kål lidt kød og æg, og middag er klar (June 2022).


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