Chicken Fricassee - quick French Chicken Stew
Chicken Fricassée is a traditional French chicken stew made with browned chicken pieces braised in a creamy white mushroom sauce. A rustic family style meal that's easy enough for midweek, it's almost like the white sauce version of Coq au Vin - except it's so much faster to make!
PRINT RECIPE:
Chicken Pot Pie; JUST FOR YOU!
#Shorts #ChickenPotPie
My CookBook is Now available; Cooking with Shereen from Scratch.. Because you Can!
Amazon:
[Anywhere outside the US; it's available on Amazon (your country)].
SUBSCRIBE to my channel and press the bell button to get notifications every time I post a new recipe ▶️ youtube.com/c/cookingwithshereen?sub_confirmation=1
More Recipes:
▶️
Follow my Socials for More Content:
▶️ Instagram:
▶️ TikTok:
▶️ Facebook:
▶️ Twitter:
About Shereen Pavlides:
▶️
KITCHEN GEAR:
▶️ Dalstrong chef's knife -
[for 15% off, directly through the link]
????Subscribe for more FREE Youtube RECIPES:
▶️
and Please turn ON the ????(to receive notifications, that way, you don't miss a meal).
Share this Video:
▶️
DISCLAIMER: Links included in this description might be affiliate links. If you purchase a product or service with the links that I provide, I may receive a small commission, there's no charge to you, of course. Thank you for all your support! I look forward to sharing my free Homemade made Easy recipes and videos, each week!
One Pot Chicken Stew | The Recipe Rebel
This easy and flavorful Chicken Stew is made in one pot with chicken thighs or breasts, potatoes, carrots, and onions with a rich and creamy sauce. It's the perfect comfort food for any time of year!
Made in partnership with @LittlePotatoCompany
PRINTABLE RECIPE & NUTRITION INFO:
INGREDIENTS:
2 tablespoons oil
6 boneless skinless chicken thighs
3/4 lb Little Potatoes (quartered)
2 large carrots (peeled and sliced)
2 ribs celery (sliced)
1/2 medium onion (finely diced)
1 teaspoon minced garlic
3/4 teaspoon salt
1/2 teaspoon dried parsley
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
1 bay leaf
3 cups low sodium chicken broth, divided
2 tablespoons corn starch
fresh parsley for garnish
INSTRUCTIONS:
Heat oil in 4 quart dutch oven or soup pot over medium-high heat.
Add chicken thighs and cook for 2-3 minutes per side, just until lightly browned. Remove from the pot and set aside.
Add the potatoes, carrots, celery and onion and cook for 5-6 minutes until beginning to soften.
Add garlic, salt, parsley, thyme, pepper, and bay leaf. Stir and cook 1 minute.
Add 2.5 cups of chicken broth to the pot and scrape the bottom well to remove any browned bits. Bring to a simmer over medium-high heat.
Add the chicken breasts back to the pot, pressing them down into the liquid.
Cover and reduce heat to low. Simmer for 15-20 minutes, until potatoes and carrots are tender.
Remove chicken and shred.
Whisk together remaining half cup broth and corn starch and add back into the pot with the chicken.
Cook for 2-3 minutes until slightly thickened. Serve with fresh parsley if desired.
Chicken Stew FOR THE SOUL!
This is a rich chicken stew that tastes just like a Sunday roast. Chicken thighs are simmered until falling off the bone and the cooking liquor is reduced until thick and gravy like, all before little clouds of chive & cheddar dumplings are plopped on top to steam and soak up the sauce. This is true winter food that is best served on the darkest of days.
Ingredients:
US:
1-2 tbsp oil
2 lbs chicken thighs, skin-on, bone-in,
3 celery stalks, trimmed and cut into bite size pieces
3 large carrots, peeled and cut into bite size pieces
1 large onion, roughly chopped
A few sprig of thyme, leaves picked
1/2 stick butter
2 tbsp plain flour
4 cups chicken stock, store-bought
Sea salt & ground white pepper
For the dumplings:
1 stick cold butter, cubed
1 & 3/4 cups cup self raising flour
A good handful of chives, finely chopped
1/2 cup buttermilk
1/3 cup grated Irish cheddar
Sea salt and freshly ground black pepper
Metric:
1-2 tbsp oil
1kg chicken thighs, skin-on, bone-in,
3 celery stalks, trimmed and cut into bite size pieces
3 large carrots, peeled and cut into bite size pieces
1 large onion, roughly chopped
A few sprig of thyme, leaves picked
50g butter
2 tbsp plain flour
1 litre chicken stock, store-bought
Sea salt & ground white pepper
For the dumplings:
100g cold butter, cubed
225g self raising flour
A good handful of chives, finely chopped
100ml buttermilk
50g grated Irish cheddar
Sea salt and freshly ground black pepper
Get the full method here:
Check out my meal planning website:
Use the code DONAL20 for 20% off at the checkout.
Subscribe to my channel:
Follow me on Twitter:
Like my Facebook page:
Follow me on Instagram:
Follow me on Pinterest:
Shop for my Kitchen Equipment Essentials:
Check out my cookbooks:
One pot chicken and rice - Pressure Cooking 101
This Instant Pot chicken and rice recipe is one of my absolute favorite recipes. When I'm not in the mood to make it in the Instant Pot, I just use my normal pot and modify the times slightly.
The benefits of using a pressure cooker like the instant pot for chicken recipes is that they come out INCREDIBLY tender and juicy. Instant Pot is great also for rice recipes. It acts like a rice cooker and has a rice mode, which makes things quite simple.
This chicken and rice recipe is really easy and flavorful. Loads of garlic, paprika and great blend of spices. Cooking rice with chicken lets the renderings and juices of the chicken to seep into the rice as it cooks.
What you'll need:
-Jasmin Rice (2c)
-Water (2c)
-Chicken Thighs (5-6)
Spices:
-Paprika (2 tbsp)
-Parsley (1 tbsp)
-S+P
-olive oil (5-6 tbsps)
Veggies:
-Garlic (4-6)
-Onions (1 chopped)
-Mushrooms (6-10 sliced)
Tips:
Ratio to cooking jasmine rice in the Instant Pot is 1:1. 1 Cup rice, 1 cup water.
If you are cooking it in a normal pot, 1:1.25... so 1 cup rice for 1.25 cups water.
Chicken cooked off 5 minutes per side
????Join this channel to get access to perks:????
---------------
Give a ???????? , leave a comment, Subscribe and Follow
YOUTUBE:
INSTAGRAM:
---------------
Timestamp:
0:00 - Todays meal is...
1:02 - Prep time
2:00 - Starting to cook
3:24 - Rice time
4:25 - Instant Pot cooking time
5:08 - That looks delicious!
6:38 - Pro Tips & Tricks
This Chicken Casserole From 1830 Will Leave You Speechless |Real Historic Recipes|
You might be among the first in 200 years to lay your eyes upon this dish. This is a tad complicated, and certainly expensive, but wow did it taste good. Let's follow the recipe as it was written in 1830 and see what we get!
Our 2nd Channel!