Easy Fried Chicken Fricassee Recipe
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 45m
- Ready In: 55m
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This information is per serving.
Easy fried chicken fricassee recipe. Fried chicken pieces with vegetables and mushrooms. This delicious chicken recipe belongs to French Cuisine. Do you like chicken fricassee?
Oven-Fried Chicken Recipe
makes 4 servings
One serving: calories-315, total fat-12 g, saturated fat-4 g, cholesterol-96 mg, protein-35 g, carbohydrates-12 g, sodium-299 mg, added sugar-0 g, fiber-1 g
Ingredients: 1 whole chicken, cut into serving pieces, 1/2 cup (125 ml) plain reduced-fat yogurt, 3 cloves garlic, peeled and minced, 1 teaspoon fresh thyme, crumbled, 1 teaspoon fresh marjoram, crumbled, 2 cups fine breadcrumbs (to make breadcrumbs, place bread slices in a blender and blend well), 1/4 cup minced fresh parsley, 3 tablespoons grated Parmesan cheese, 1 tablespoon unsalted margarine
Instructions: Pat the chicken pieces dry with paper towels. In a medium mixing bowl, combine low-fat yogurt, minced garlic, thyme, and marjoram. Mix well and set aside. Dip the chicken pieces in the yogurt mixture, covering completely, then roll in the crumb mixture.
Arrange chicken pieces on a rack and refrigerate, uncovered, for at least 20 minutes.
Preheat the oven to 375º F (180º C). Remove the chicken pieces from the refrigerator. In a large heavy nonstick skillet, heat margarine over medium heat until bubbling. Add meat and brown for about 5 minutes on each side, taking care not to dislodge the crumb coating.
Using a slotted spoon, transfer browned chicken pieces to a baking sheet lined with aluminum foil. Arrange chicken in one single layer. Bake, uncovered, in the preheated oven, for 30 minutes or until chicken pieces are fork tender.
Remove oven-fried chicken from the oven and transfer to a serving platter. Serve over cooked rice or cooked mashed potatoes.
Easy Fried Chicken Fricassee Recipe
- 1 tablespoon vegetable oil
- 1 whole chicken, cut into serving pieces
- 8 small white onions, peeled
- 8 cloves garlic, peeled
- 1 cup (250 ml) reduced-sodium low-fat chicken broth
- 2 tablespoons bourbon
- 1/2 teaspoon dried tarragon, crumbled
- 2 carrots, peeled and sliced
- 6 oz (180 g) button mushrooms, quartered
- 2 teaspoons freshly squeezed lemon juice
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup (125 ml) plain low-fat yogurt
In a large nonstick skillet, heat vegetable oil over medium heat. Add the chicken pieces and cook, turning occasionally, until no longer pink, for about 5 minutes. Using a slotted spoon, remove cooked chicken from the skillet and transfer to a large bowl.
Add the onions and garlic to the same skillet. Cook, stirring occasionally, until soft, for about 5 minutes.
Pour in the chicken broth, bourbon, and stir in tarragon. Cook, uncovered, for 2 minutes. Return cooked chicken pieces to the skillet, cover and simmer over low-heat for 10 minutes. Open the skillet and, using a wooden spatula, transfer chicken breasts to a platter, leaving remaining chicken in the skillet and cooking for further 15 minutes or until they are fork tender.
Meanwhile, grease another large skillet with nonstick cooking spray. Set over medium heat for 30 seconds. Add sliced carrots and mushrooms. Cook, uncovered, until the mushrooms are lightly colored, for about 4-5 minutes.
Add cooked vegetables to the chicken mixture along with the lemon juice, black pepper, and reserved chicken breasts. Cook over medium heat for 5 minutes. Stir in low-fat yogurt and heat for further 1 minute (do not boil!)