Best Easy Oven Chicken Fricassee Recipes

CHICKEN FRICASSEE RECIPE

Steps:

• Preheat oven to 400ºF.
• Heat oil in a large, ovenproof skillet over medium high heat. Season chicken with ½ teaspoon salt and pepper and add to hot oil. Brown for 7-8 minutes on each side and then remove to a plate.
• Discard extra oil/fat in pan, leaving about 1 tablespoon.
• Add onions, carrots, mushrooms, and remaining ½ teaspoon salt, and cook, stirring, until mushrooms are golden brown.
• Add garlic and continue to cook 1 minute or until fragrant. Add butter and stir to melt. Add flour and cook for 2 to 3 minutes or until flour is absorbed and smells slightly nutty. Stir in wine and cook for 2 to 3 minutes or until slightly reduced, scraping all the brown bits off the bottom of the pan. Stir in chicken broth and lemon juice.
• Nestle chicken into pan juices and place in oven. Bake uncovered for 20 to 25 minutes or until chicken is 165ºF when checked with an instant read thermometer.
• Remove chicken to a clean plate and cover with foil. Place pan over medium heat and simmer until thickened slightly, about 15 minutes.
• Reduce heat to low and stir in heavy cream and dill. Taste and season with salt and pepper as needed. Return chicken to pan and serve with rice, potatoes, or pasta.

CHICKEN FRICASSEE (FRICASSEE DE POULET A L'ANCIENNE)

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.

BAKED CHICKEN FRICASSEE

Steps:

• Position a rack at the center of the oven and preheat to 375°.
• Pat the chicken dry using paper towels.
• In a plastic food storage bag, combine the flour, cornstarch, paprika, marjoram, onion salt, and pepper.
• One by one, place the chicken pieces into the bag; seal and shake to coat.
• Place the chicken into a shallow baking pan in a single layer and scatter the scallions, parsley, and garlic on top.
• In a large bowl, blend the soup and milk and pour over the chicken. Bake until browned, about 40 minutes.
• Cover and reduce the oven temperature to 350°. Bake until the chicken is fork tender and cooked through, about 20 minutes.