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This chicken and courgette fricassee is healthy, low in carbs and quick to make, all the while boasting a lovely combination of flavours.
3 people made this
- 3 tablespoons vegetable oil
- 2 medium courgettes, sliced
- 4 mushrooms, sliced
- 1 clove garlic, minced
- herbes de Provence, to taste
- salt and pepper, to taste
- 2 chicken breast fillets, cubed
MethodPrep:10min ›Cook:15min ›Ready in:25min
- In a frying pan, heat half of the oil and cook and stir the courgette and mushrooms for few minutes. Add garlic, herbes de Provence and salt and pepper. Cover and cook until the vegetables are soft.
- In a separate frying pan, heat the remaining oil and add the diced chicken. Cook the chicken until it is no longer pink in the centre then stir in the vegetables and cook together for a few minutes to allow the flavours to infuse. Serve hot.
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- 4 chicken breasts, skinned (approx 500g)
- 2 red peppers, cut into quarters and deseeded (approx 350g)
- 2 large courgettes, sliced lengthways into thick slices (approx 230g)
- 3 sprigs of thyme plus extra for garnish
- 2 tbsp cold pressed rapeseed oil
- ½ lemon
Preheat the oven to 200°C/Gas Mark 6.
Cut each chicken breast in half horizontally into 2 thin breasts. Set aside.
Place the red pepper, courgettes and 3 sprigs of thyme in a roasting tin, drizzle with 1 tbsp rapeseed oil and season well. Cook for 20 minutes, turning after 10 minutes.
Remove from the oven, add the chicken breasts to the tin, squeeze the lemon juice over the chicken, drizzle with the remaining rapeseed oil and season well.
Return to the oven and cook for a further 10 minutes until the chicken is cooked through and there is no pink meat. To serve, layer the chicken pieces and roasted vegetables in a stack and garnish with thyme.
Heat the oil in a casserole.
Add the onion and garlic and fry lightly for 3 to 4 minutes over medium heat, without browning.
Add the ham, courgette and peppers. Sauté for 4 to 5 minutes.
Drizzle with stock. Bring to a boil, then reduce the heat and simmer for 10 minutes.
Stir in the beans and mustard. Salt and pepper. Bring to a boil, stir, then remove from heat. Stir in the cream and parsley. Serve with a green salad and seasoning (vinaigrette).
Stephen Harris's classic chicken fricassée, inspired by an 18th-century cookbook
I n the modern world, it’s easy to get carried away with the idea that we are blazing a trail into the future and that progress is inevitable. Someone once said that every generation thinks it discovered sex: I feel the same way about Whitstable. I have watched since the Sixties as groups of newcomers came to my home town, convinced that it was their discovery or secret.
I was reminded of this feeling recently while going through a rather academic book about the history of restaurants. The writer just casually mentioned a French chef doing a guest spot at a restaurant in Soho. Nothing strange about that: pop-ups are very fashionable nowadays. Except this was back in the early 20th century – over a hundred years ago.
I had the same feeling when I came across William Verrall’s Complete System of Cookery, published in 1759. Mr Verrall had trained with a French chef, Pierre de St Clouet, while working for the Duke of Newcastle (French chefs were already very fashionable among Whig politicians).
He then took over a pub in Lewes, Sussex, called the White Hart Inn, and proceeded to cook the food that he had learnt under his French master. He describes himself, slightly disingenuously, as a poor publican.
T hat feeling of nothing being new came over me as I leafed through the recipes and alighted on the introduction. Verrall aims to introduce the reader to the “most modern and best French Cookery”, avoiding the notorious errors he has seen being committed.
T he recipes feel distinctly modern even now: hearing how St Clouet cooked an elegant banquet featuring five calves’ heads costing less than a groat each, using the tongues, brains and ears, felt very “nose-to tail”.
In recent years, food historians have tried to look again at Britain’s poor gastronomic reputation: to challenge the notion that we were great roasters of meat but nothing more. Yet in his introduction, Verrall describes frequently being hired to cook for up to 10 people without any decent cooking equipment. The only piece every kitchen had was a frying pan, black with use, with a handle so long that the user would block off half of the kitchen.
T his is a fairly damning piece of evidence: it suggests that as of the mid-18th century, the kind of equipment needed to cook well was simply not to be found here.
I think that, even long before the Industrial Revolution and the two world wars which are often blamed for ruining Britain’s food culture, we viewed the more ambitious and pleasure-seeking cuisines of continental Europe, for which read Catholic Europe, for which read France, with suspicion – that our prevailing attitude to food was a slightly puritanical feeling that enjoying the trimmings of life too much is immoral.
A simple mutton chop with some boiled cabbage was enough to do the job of sustaining life: any more attention to what you ate would be frivolous – and distinctly un-Protestant.
T his week’s recipe is inspired by the surprisingly modern cooking in Verrall’s book. He claims that he can teach anyone how to make a chicken fricassée as good as his own – as long as they have the right equipment.
Vegetarian Fricassee Recipe
Add carrots mushrooms and thyme. Pour in broth and add parsley then add carrots and onions.
Quick Cooked Creamy Chicken Fricassee
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Vegetarian fricassee recipe. You can clean and cut all vegetables and reserve in refrigerator to be used when cooking fricassee. Cover and allow to simmer over slow heat until gluten and vegetables are done. 1 stalk celery diced.
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Season with salt and pepper. 12 an onion chopped i used a vidalia. In supermarkets look for the parmesan style hard cheeses which are suitable for vegetarians.
Arrange in a serving. How to cook vegetable fricassee. Parmesan cheese is not truly vegetarian as it contains animal rennet.
20 ounces mushrooms chopped i used half crimini and half shiitake. Brown slowly in a heavy skillet. Bring to boil whisking until slightly thickened about 3 minutes.
Then i also put quite a few mushrooms in my fricassee the ratio of meat and mushrooms in my turkey fricassee is about 11.
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- 2 pounds assorted fresh mushrooms, such as cremini, button, shiitake, chanterelle, porcini, oyster, and/or morels, cleaned and tough stems trimmed
- 2 tablespoons walnut oil
- 1 tablespoon butter
- ½ cup finely chopped shallots (4 medium)
- 2 cloves garlic, minced
- ½ teaspoon coarse sea salt
- ¼ teaspoon ground black pepper
- ½ cup Madeira or chicken broth
- ½ cup whipping cream
- 1 tablespoon snipped fresh chives
- 1 teaspoon snipped fresh rosemary or 1/4 to 1/2 teaspoon dried rosemary, crushed
- ¼ cup snipped fresh parsley
Leave small mushrooms whole, halve medium-size mushrooms, and quarter large mushrooms (12 cups). In a very large skillet heat 1 tablespoon of the walnut oil and 11/2 teaspoons of the butter over medium heat. Add 6 cups of the mushrooms cook about 5 minutes or until the mushrooms begin to color, stirring occasionally. Using a slotted spoon, transfer mushrooms to a large bowl. Repeat with the remaining mushrooms, oil, and butter. Add the shallots, garlic, and reserved cooked mushrooms to the skillet cook and stir for 2 to 3 minutes more or until the mushrooms are golden and the shallots are tender. Stir in salt and pepper.
Remove from heat add the Madeira. Return to heat simmer about 3 minutes or until the liquid is nearly evaporated. Stir in the cream, chives, and rosemary. Cook about 2 minutes or until cream is slightly thickened. Remove from heat and let stand for 5 minutes. Transfer to a serving bowl and sprinkle with snipped fresh parsley serve warm.
Creamy Chicken and Gnocchi
Yield: 4-6 servings
prep time: 20 minutes
cook time: 40 minutes
total time: 1 hour
Soft-pillowy gnocchi, a garlicky cream sauce, tender, juicy chicken thighs, and sneaked-in kale? Yes, 1,000% yes.
- 1 (16-ounce) package cauliflower potato gnocchi
- 1 1/2 pounds boneless, skinless chicken thighs
- Kosher salt and freshly ground black pepper, to taste
- 5 tablespoons unsalted butter, divided
- 1 medium shallot, diced
- 3 cloves garlic, minced
- 2 teaspoons chopped fresh thyme leaves
- 3 tablespoons all-purpose flour
- 1 1/4 cup chicken broth
- 1/4 cup dry white wine*
- 1/2 cup half and half
- 1 bunch kale, stems removed and leaves torn into bite-sized pieces
- 1/2 cup freshly grated Parmesan, about 2 ounces
- Preheat oven to 400 degrees F.
- In a large pot of boiling salted water, cook gnocchi according to package instructions drain well.
- Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.
- Melt 2 tablespoons butter in a large skillet over medium heat.
- Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side set aside.
- Melt remaining 3 tablespoons butter. Add shallot, and cook, stirring frequently, until tender, about 3-5 minutes. Stir in garlic and thyme until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Gradually whisk in chicken broth and wine, and cook, whisking constantly, until slightly thickened, about 3-5 minutes. Stir in half and half until thickened, about 1-2 minutes season with salt and pepper, to taste.
- Stir in gnocchi and kale until the kale has wilted, about 1-2 minutes. Return chicken to the skillet sprinke with Parmesan.
- Place into oven and bake until bubbly, about 10-12 minutes.
- Serve immediately.
*Additional chicken broth can be used for white wine as a non-alcoholic substitute.
Chicken Fricassee, Dairy Free (you would NOT know).
A dairy free chicken fricassee a must try whether your dairy free or not. This certainly did not compromise on taste, a creamy tasty dish. My top hint is fry those mushroom and shallots so they start to brown. The flavors that sinks into the mushrooms from the sauce is immense.
This was great with polenta and how fast is polenta to grill up! its my new latest convenience food and not bad for you at all, in fact quite good. Umm I wonder if I can make my own?
NB when preparing ingredients those in the same colour can be mixed in the same bowl as they are used in the cooking process at the same time. Those in black are to remain separate.
- 1 tbsp of Oil to cook, May need more less use as little as you can.
- Chicken Thighs. Bones removed.
- 500 ml chicken stock.
- 250ml white wine.
- 1 Bouquet Garni.
- 2 tsp lemon juice.
- Knob of butter (soya spread if dairy free)
- 1 kg Shallots peeled x on the bottoms.
- 250g Button mushrooms washed and stalks trimmed .
- An 8″ stalk of rosemary.
- 200 ml Soya single Cream.
- Handful of fresh parsley.
Always lightly oil the Hot Pot before use this helps with cleaning and preservation of the Hot Pot.
- Heat the oil in a large heavy sided frying pan medium high heat, Add the Chicken and brown on all sides, put in the Hot Pot/Slow Cooker.
- Stir in the stock, Wine and Bouquet Garni. Bring to the boil stirring, season well and pour over the chicken in the Hot Pot/Slow Cooker. Add 2 tsp lemon juice.
- wipe out the frying pan add a knob of butter (dairy free) . Throw in the whole mushrooms and shallots and fry until browned and aromatic. Add to the Pot with the rosemary and stir well. leave on low for 6-8 hrs.
- 15 minutes before serving, with a slotted spoon Remove all the chicken and veg to a hot plate, then pour in the cream and chopped parsley whisk well. Now put the chicken and veg back and cover on high for 15 minutes.
I serve this with Polenta and green beans, this would also be nice served with mash potato. For gluten free use mash potato.
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