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Tuesday, June 4

Chicken fricassée

¼ cup +
1 tablespoon
1 teaspoon
¼ teaspoon
Pepper, freshly ground
¼ teaspoon
Chicken thighs, skinned, rinsed & dried
2 pounds
1 tablespoon
Mushrooms, halved
1 cup
Bell pepper, red, seeded, chopped
1/3 cup
Green onions, sliced
1/3 cup
Chicken broth
1 cup
Basil, dried, crushed
¼ teaspoon
¼ cup
Noodles, freshly cooked
2 cups
  1. In a plastic bag, combine the ¼ cup of flour, paprika, salt, and pepper.
  2. In batches of two to three chicken thighs, add to the bag and shake well to coat.
  3. Heat the oil in a large skillet over medium-high, and cook the chicken until lightly browned on all sides, about 15 minutes; set aside.
  4. Drain fat, reserving 2 tablespoons of the skillet drippings (add oil, if necessary).
  5. Add the mushrooms, red pepper, and green onions; cook, stirring, for 2 minutes.
  6. Stir in the broth and basil, and bring to a boil, scraping up browned bits from the bottom of the skillet.
  7. Return the chicken to the skillet, return to a boil.
  8. Reduce heat to a simmer, cover, and simmer for 35 to 40 minutes, until the chicken is tender and no longer pink inside.
  9. Transfer the chicken and vegetables to a platter, and keep warm.
  10. Skim any fat from the pan juices; measure 3/4 cup of the pan juices, and return it to the skillet.
  11. In a small bowl, combine the milk and flour, and then stir into the pan juices.
  12. Cook and stir until thickened and bubbly, and then stir and cook it 1 minute more.
  13. Spoon a little of the sauce over the chicken; pass the remaining when serving with noodles.

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