Reader's Comments

1. flightpillow | May 20th, 2011 at 4:38 pm

   12 pieces skinless chicken
   1 lb mushrooms, sliced
   1 medium onion, sliced
   1 tablespoon garlic, minced
   1/2 cup white wine (optional)
   4 cups chicken broth
   4 tablespoons cornstarch
   1/2 teaspoon celery salt
   1/4 teaspoon white pepper
   1/2 teaspoon marjoram
   1/2 teaspoon thyme
   1 1/4 cups nonfat sour cream
   3 tablespoons chopped fresh parsley (optional)

   Brown chicken over high heat in a deep saute pan or dutch oven coated with nonstick spray.
   Remove chicken to a platter.
   Add onion, mushrooms, and garlic to same pan and cook for at least 3 minutes, or until vegis are soft.
   If you are using wine, add it now and cook over high heat 1 minute.
   Add 3 cups of broth, and bring to a boil.
   Reduce the heat to a simmer.
   Combine the cornstarch with the remaining cup of broth mixing thoroughly.
   Add to pan and stir until broth thickens slightly.
   Return chicken to pan and cook until chicken is cooked through, about 15 minutes.
   Removed from heat and add the spices and sour cream.
   Sprinkle with parsley.

   OR even better in the crockpot

   1 (10 1/2 ounce) can reduced-fat cream of chicken soup
   1 cup water
   1/2 cup chopped onions
   1 teaspoon paprika
   1 teaspoon lemon juice
   1 teaspoon rosemary
   1 teaspoon thyme
   1 teaspoon salt
   1/4 teaspoon pepper
   4 boneless skinless chicken breasts
   nonstick cooking spray
   Dumplings
   3 tablespoons shortening
   1 1/2 cups flour
   2 teaspoons baking powder
   3/4 teaspoon salt
   3 tablespoons chopped fresh chives or 2 tablespoons dried chives
   3/4 cup skim milk

   Spray crock pot with non-stick cooking spray.
   Place chicken in crock pot.
   Mix remaining ingredients together and pour over chicken.
   Cover and cook on low 6-8 hours.
   One hour before serving, prepare chive dumplings: Mix dry ingredients and shortening.
   Add chives and milk, combine well.
   Drop by teaspoonful onto hot chicken and gravy.
   Cover and cook on high for 45-60 minutes.
   Serve with mashed potatoes and vegetables, or over hot, cooked noodles.

   Enjoy

   Enjoy

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2. just_tracy | May 20th, 2011 at 5:21 pm

   Look up http://www.cooks.com, its a free site.
   There are 75 recipes listed:
   http://www.cooks.com/rec/search?q=chicken+fricassee

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3. Steve G | May 20th, 2011 at 6:01 pm

   Fricassee Huhnerfrikassee

   Ingredients:
   1 Stewing chicken
   Cold water
   Salt
   1 Leek
   1 Celery stalk
   1 Carrot
   1 Whole clove
   1 Bay leaf
   1 sm Onion, cut in half
   1 sm Can button mushrooms,drained
   1/3 c Butter
   1/4 c All purpose flour
   pn Ground nutmeg
   1 ts Worcestershire sauce
   Dry white wine, German
   1 ts Lemon juice
   1 sm Can of peas, drained
   1 Egg yolk
   6 tb Whipping cream

   Instructions:
   Cut chicken into pieces. Place chicken in a deep saucepan; cover with cold water. Add salt, leek, celery, carrot, whole clove, bay leaf and onion. Bring to boil; reduce heat. Simmer 1 to 2 hours, depending on size and tenderness of chicken. When joints linking thigh portions to main body move easily and seem flexable, chicken will be done. Remove chicken from cooking liquid; cool slightly. Remove skin and fat; cut flesh from bones in large pieces. Strain liquid. Cut mushrooms into thin slices. Sautee in a small amount of butter in a medium skillet. Melt butter in a large skillet. Stir in flour. Cook, stirring constantly, until light golden brown, about 3 minutes. Add a small amount of hot cooking liquid and season with salt, nutmeg, Worcestershire sauce, wine and lemon juice. Place chicken pieces, sauteed mushrooms and peas in sauce; warm gently over low heat. When all ingredients are hot, turn off heat. Let stand 3 to 4 minutes. Before serving, blend egg yolk and whipping cream in a small bowl. Stir egg yolk mixture into sauce to make it smooth and rich. Serve hot with rice.

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4. Cookie | May 20th, 2011 at 6:58 pm

   Ms. Flightpil… has a good recipe, but…

   Fricassee is a “white braise” with a white gravy, or sauce. If you brown the chicken, you defeat the purpose. Leave the skin on too, you want that fat for flavor because it is not browned.

   Straight from the CIA (Culinary Institute) cookbook it says; Heat oil and saute chicken until stiffened, but not brown.

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5. JEN(: | May 20th, 2011 at 7:09 pm

   1 (4 to 4 1/2 lbs.) stewing chicken, cut in quarters or eighths
   4 c. water
   3 carrots, halved
   2 to 3 celery stalks, cut in thirds
   1 sm. onion, quartered
   1 bay leaf
   2 pinches rosemary
   2 tsp. salt
   1/8 tsp. pepper
   2 c. elbow macaroni, uncooked

   Wash chicken thoroughly, removing any visible pieces of fat. In a dutch oven, bring 4 cups of water to a boil. Add carrots, celery, onion, bay leaf, and rosemary. Drop the chicken, piece by piece into this so as not to lower the boiling point. Cover pot, lower heat, and simmer for 1 hour. Add salt and pepper and continue simmering 1/2 hour or until chicken is tender. Adjust or stir seasoning, then add 3 cups of macaroni. If there is not enough broth to cover the macaroni, add more water. Cover and continue cooking for 18 minutes. If you wish a fricassee with more liquid, cook the macaroni separately in 5 cups of chicken broth made from boiling the neck, liver, gizzard, and heart with a small onion, a celery stalk, salt and pepper. Yield: 5 to 6 servings.

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6. *Pink Skittle* | May 20th, 2011 at 8:05 pm

   Crock Pot Chicken Fricassee:

   ½ day 30 min prep
   4-5 servings

   1 (10 1/2 ounce) can reduced-fat cream of chicken soup
   1 cup water
   1/2 cup chopped onions
   1 teaspoon paprika
   1 teaspoon lemon juice
   1 teaspoon rosemary
   1 teaspoon thyme
   1 teaspoon salt
   1/4 teaspoon pepper
   4 boneless skinless chicken breasts
   nonstick cooking spray
   Dumplings
   3 tablespoons shortening
   1 1/2 cups flour
   2 teaspoons baking powder
   3/4 teaspoon salt
   3 tablespoons chopped fresh chives or 2 tablespoons dried chives
   3/4 cup skim milk

   1. Spray crock pot with non-stick cooking spray.
   2. Place chicken in crock pot.
   3. Mix remaining ingredients together and pour over chicken.
   4. Cover and cook on low 6-8 hours.
   5. One hour before serving, prepare chive dumplings: Mix dry ingredients and shortening.
   6. Add chives and milk, combine well.
   7. Drop by teaspoonful onto hot chicken and gravy.
   8. Cover and cook on high for 45-60 minutes.
   9. Serve with mashed potatoes and vegetables, or over hot, cooked noodles.

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