Braised Chicken Fricassee

Braised Chicken Fricassee

 

Do you want a different way to cook a whole chicken? Try Chicken Fricassee! A very delicious variation of an oldBraised Chicken Fricassee
school braised chicken recipe. This fricassee will make your mouth water while its simmering in the chicken broth and your taste buds and tummy happy when you eat it!

4 to 5 pound whole chicken
½ cup of flour
2 ½ teaspoons salt
¼ teaspoon paprika
3 to 4 tablespoons of cooking oil (shortening or lard if you prefer)
About 1 cup of water, chicken broth, or milk

 

Cut the whole chicken into serving pieces. (Click here to see instructions on how to cut up a whole chicken) Mix
the ½ cup of flour, 2 ½ teaspoons of salt, and ¼ teaspoon of paprika together well. Then roll the pieces of the
chicken in the flour mix until each piece is coated well.
Heat the cooking oil, shortening, or lard over medium heat in a heavy skillet that can be covered. When heated,
slowly brown the pieces of the whole chicken on all sides.
The slow browning of the whole chicken pieces will develop a rich brown color in the chicken and will contribute a
delicious flavor to the chicken when finished. This browning process should take about a ½ hour.
Add ¼ cup of the water, chicken broth, or milk to the browned chicken, then cover tightly. Simmer gently over low
heat until tender. Approximately 1 ½ hours to 2 hours depending on the heat and size of the roasting chicken or
whole fryer. Add more of the water, chicken broth, or milk during the simmering of the chicken if necessary.
Remove chicken from skillet and place on a serving platter or plate and cover to keep warm.
Add the remaining water, chicken broth, or milk to the drippings in the skillet and reheat to boiling to serve over the
chicken fricassee.
Put Cha Hands On It!

 

 

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