WebISRAELI-STYLE CHICKEN FRICASSéE - JAMIE GELLER 2017-07-20 Preparation. 1. Preheat oven to 350°F. 2. Heat a large saute pan, lightly coated with evoo, over medium heat. Pat dry chicken and season with salt and pepper. 3. Place chicken skin side in pan and lightly brown for 5 minutes. … From jamiegeller.com See details
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My German chicken fricassee is much easier and quicker to make. My recipe is simple, yet so delicious. Just sautéed skinless boneless chicken thighs (or breasts), sautéed mushrooms, and frozen peas cooked in chicken broth; heavy cream and seasonings are added to make a delicious creamy white sauce.
Chicken fricassee can be made with one whole chicken (3 ½ to 4 pounds), cut into 11 pieces (reserve back and wing tips for another use, such as stock) or to keep things simple, I’ve used bone-in chicken thighs and chicken drumsticks. Chicken thighs and drumsticks emerge crazy tender and juicy.
Technically yes, but the sauce may split once frozen due to the heavy cream. If you know you will be freezing the chicken fricassee, then omit the heavy cream or replace it with evaporated milk. To freeze this easy chicken dinner, let it cool completely, then seal the chicken and sauce in a freezer bag or airtight container for up to 3 months.
Heavy Cream – Heavy cream amps up the richness of this savory chicken fricassee. This high-fat cream is sometimes referred to as heavy whipping cream and can be found in the dairy section of most (if not all) grocery stores. I highly recommend using heavy cream, as apposed to a low-fat milk in this recipe.