Food Term of the Week 5/21
Fricassee
Definition: To cook a meat by braising and chicken by
stewing
Recipe using Fricassee
Old Fashioned Chicken Fricassee
Pronounced frik-a-say in French, chicken fricassee is a
thick and creamy chicken stew, perfect for a rainy day or just to add a bit of
comfort to your evening meal. This tasty dish will please even the pickiest of
eaters. For all the red meat lovers out there, the chicken can easily be substituted
for beef stew meat paired with hunks of potatoes for extra filling. Those wanting something a little less
ordinary can try a tangy Greek fricassee using lamb shoulder and lemon juice. I
challenge to find your favorite fricassee and share it with us! Bonne chance!
Ingredients
3 tablespoons all-purpose flour
1 teaspoon paprika
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
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4 (6-ounce) skinned chicken breast halves
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2 teaspoons butter or stick margarine
1 1/2 cups chopped onion
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1/2 cup chopped celery
3 garlic cloves, minced
1 cup fat-free, less-sodium chicken broth
1/4 cup dry white wine
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2 cups (3-inch) julienne-cut carrot
1/4 cup chopped fresh parsley
Directions
Combine first 5 ingredients in a large zip-top plastic bag.
Add chicken; toss well to coat. Remove chicken from bag; reserve flour mixture.
Melt butter in a large nonstick skillet over medium heat. Add chicken, breast
sides down; sauté 5 minutes or until chicken is browned. Remove chicken from
pan; keep warm.
Add onion, celery, and garlic to pan; sauté 5 minutes,
stirring occasionally. Stir in reserved flour mixture; cook 1 minute. Add broth
and wine; bring to a boil. Add carrot. Return chicken to pan, breast sides up.
Cover, reduce heat, and simmer 25 minutes or until chicken is done. Sprinkle
with the chopped parsley.
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