Fricassee, is a stewed dish, it’s thickened with roux as is typical of Cajun dishes ( got that from wikipedia). This is somewhat like Chicken Afritada ( my favorite chicken stew) though the process of making it is not as easy. This recipe was featured at the Cooking Lite section of Cuisine at Home Magazine. I’ve been meaning to try this since I first saw it- the photo in the mag is so appetizingly yummy!
Anyways, I’m glad that I’ve tried and tested this recipe, it’s off of my must-try list now. Will I make this again? Yes, because I like the citrus flavor in the stew but next time I’ll do it a little differently and omit the lemon and orange chunks cause I think it’s what caused a hint of bitter after-taste to my stew plus I won’t have to strain the broth anymore if I don’t include them and I think that the addition of lemon and orange juices is enough to give it the stew a delicious, clean citrus flavor. I’ll make an update to this post when I’ve tried it.
I copied the recipe from the magazine almost verbatim though when I cooked this dish, I made a few changes like using thigh parts and cooking it with skin on ( it adds more flavor to the dish) and used cut up veggies (cause I can’t find baby veggies) and skipped the boiling of the veggies separately ..and oh, I cut the recipe in half, too ( as usual) so feel free to double the recipe if you’re cooking for more than 4 persons 🙂
Citrus Chicken Fricassee
Ingredients (click ingredient to buy it)
- 2 lbs bone-in chicken thighs
- 1/2 cup onion cut into 1" chunks
- 1/2 cup carrots cut into 1" chunks
- 1/2 cup orange chopped
- 1 cup lemon chopped
- 1/4 cup celelry cut into 1" chunks
- 1 garlic clove peeled
- 1 bay leaf
- 1/2 tablespoon tomato paste
- 1 tablespoon all-pupose flour
- STIR IN:
- 3/4 cup chicken broth
- 1/4 cup fresh orange juice
- 2 tablespoons lemon juice
- 2 tabespoons white wine
- 1/2 tablespoon honey
- 8 ounces red new potatoes quartered
- 8 ounces mixed baby veggies
- 2 tablespoons heavy cream
- 1 egg yolk
- 1 tablespoon honey
- blanched vegetables
- blanched vegetables
- chopped fresh parsley
- chicken, remove the skin and excess fat; cut breast pieces in half. Season chicken with salt and pepper. Combine the vegetables and citrus in a bowl and set aside.
- Heat oil in a large Dutch oven over medium-high heat. Sear half the chicken pieces for 5 minutes per side. Sear and remove remaining chicken. Pour off all fat and return pot to the burner.
- Stir in prepared vegetables and citrus, garlic, and bay leaf. Cover and reduce heat to medium and sweat for 10minutes, stirring occasionally.
- tomato paste; cook for 2 minutes. Sprinkle in flour and stir to coat.
- Stir in
- broth, juices and wine and 1/2 tablespoon honey; scraping up bits from the bottom of the pot. Bring to a simmer, add the chicken, cover and simmer 20 minutes.
- potatoes in boiling water while stew simmers. Boil until tender, 8-10 minutes, then plunge in ice water to stop cooking. Cook remaining vegetables in the same water until just tender, 4-5 minutes; shock and set aside.
- After simmering, transfer chicken pieces into a platter and cover with foil to keep warm. Strain sauce to a medium bowl discard the solids and return sauce to the pot set over medium-high heat.
- cream, yolk and 1 tablespoon honey in a bowl, then whick in 1/2 cup strained sauce.
- Whisk cream mixture into the pot and bring a simmer, stirring until thickened 3-4 minutes (do not boil hard or the yolk will curdle).
- Add blanched vegetables and parsley; heat through.
- To serve, place 1 large or 2 small chicken pieces in shallow serving bowls, top with sauce and vegetables. Serve with salad on the side.
♥ Have a nice day..GOD Bless!! ♥