Homestyle Chicken Fricassee

This one is submitted by Shrug from the US:

Home-style Chicken Fricassee

This is one of those recipes whose name for me invokes my childhood. Chicken Fricassee was a delicacy in my home and served on Shabbat. I may in the future add my own (secret) recipe for this - but Shrug's is great. A little forethought and planning is required, but then again it is worth it!

Ingredients:

  1. 6-8 chicken thigh/leg pieces
  2. Water (laugh all you will but that is an ingredient!)
  3. 4 large potatoes
  4. 10-12 baby carrots
  5. 4 stalks celery
  6. 1 teaspoon salt
  7. ¼ teaspoon pepper
  8. ½ teaspoon rubbed sage
  9. ½ teaspoon bay leaves
  10. 2 cubes chicken bouillon
  11. 1 package chicken gravy mix
Directions:

  1. Boil chicken (use enough water to cover chicken pieces entirely) until meat is close to falling off bones. (Typically 1-2 hours.)
  2. Remove chicken pieces from water to cool.
  3. Add seasonings to water and put back onto stove top to continue boiling.
  4. Clean, peel and cube potatoes; slice carrots and celery.
  5. In separate pan, boil vegetables until tender.
  6. Take slightly cooled chicken pieces and remove meat from bones (throw away skin, fat, tendons and bones). (Shrug is healthy - she throws away the skin...sigh!)
  7. Cut chicken meat into bite-sized pieces.
  8. Once vegetables are cooked to tenderness, add them and the chicken pieces to soup mixture.
  9. Turn heat down and allow mixture to simmer.
  10. Fix chicken gravy according to package directions, and add gravy to soup mixture. Simmer for an additional 5-10 minutes or until soup starts to thicken.
  11. Serve with crackers and/or biscuits.

If you're interested in making this into a chicken and dumplings recipe:
  1. Take one tube of store-bought small biscuits, cut the biscuits into quarters and drop the pieces gently onto the top of the fricassee.
  2. Cover and allow to simmer for 12-15 minutes (without removing lid to spy on them!).
  3. The biscuits will cook through, and expand to cover the top of your fricassee.





Needs a bit of time and some forethought but once again Shrug comes through with a fairly uncomplicated recipe that does not require any gourmet cooking. Therefore I gave it two stars for difficulty. You may want to add Garlic or Onions (preferably fresh) to the chicken while it cooks - if so cut them up real finely. Or add spices from the bottle to your taste. Actually this is one of those recipes you can play with and add veggies etc. especially if you are making the dumplings. Have fun and enjoy!

Help! I Have A Fire In My Kitchen
Don't Be Shy. Leave A Comment Below.

Tags: , , , , , , , , , , , , , ,

Comments

B.E. Sanderson said…
I'm all about quick and easy. I like food, and I like to cook, but I don't like to fuss with food. I'm happiest when I can throw everything into a pan and leave it to do its own thing while I sit at my computer writing.

-Shrug
11/15/2006 4:01 PM
Post a Comment

Popular posts from this blog

Baking Powder

Image
This is the last of Paula's recipes for "food & cooking staples" so far. She writes: Sometimes you run out of an item midway through baking. It is fun to be able to make the missing content out of items you have sitting in your cupboards. Baking Powder Ingredients: 1 Tablespoon Cornstarch 2 Tablespoons Cream of Tartar 1 Tablespoon Baking Soda Just whisk together until evenly blended Baking Art Print 12 in. x 6 in. Buy at AllPosters.com Fifty Percent (50%) of all revenue of any product purchased through Help! I Have A Fire In My Kitchen goes to help feed needy families in Israel. The funds are donated directly to the needy families - regardless of religion, race or creed. The remaining 50% will be donated to a Rape Crises Center for Women in Israel. Paula obviously has a knack in the kitchen. I took this recipe but remember folks it implies you have Cream of Tartar and implies Cornstarch and Baking soda. If I had all this stocked in my kitchen - trust me I would al...
Read more

Shrek Cookbook - Book Review

Image
(***Due to layout of this review, if viewed in an RSS reader, certain sections may seem duplicated.) Before we begin, the normal disclaimer. This book review was solicited by the publishers of the Shrek Cookbook and contains my opinion of the book. For kosher readers of Help! I Have A Fire In My Kitchen - This is not a "kosher" cookbook though the majority of recipes in the Shrek Cookbook can be used as is, or with just a few sane and healthy substitutions, can be kept kosher. (Indeed as far as I could tell every recipe in this book can be kept kosher.) It is not that difficult to find equivalent and healthy kosher substitutes these days, especially in the United States. Book Details: The Shrek Cookbook , published by Dorling Kindersley ( www.dk.com ) is a publicized as a cookbook for children (ages 4-8). It's 30+ recipes come in Ringbound Hard Cover, so the pages can be turned easily while the book lays on a counter top. The font is large, catering to the child and p...
Read more

Chicken-Rice Roger

Image
Nancy sent this one in. Help! I Have A Fire In My Kitchen seems to have lit the fire in her kitchen! She writes: I have an ancient cookbook titled "The I Hate To Cook Book". It looks like the Dead Sea Scrolls: it's a paper-back with brown, crispy pages which are crumbling at the edges and more than quite a few of the recipes have large grease stains on them (shows you how wonderfully often they were referred to). I checked the publishing date and it reads 1960! I know...I'm as old as Methuselah. The recipes in this cookbook are about as easy as you'll ever find, so if you are in the category of "cooking for dummies", this particular recipe will please you no end. This recipe is one that was so popular that I even took it to weekend get-aways with my husband's cousin and her husband. We two women stayed up all night chewing the fat, and when we saw the morning light sliding through the Venetian blinds in the kitchen, we took the partially devou...
Read more