Wednesday, June 15, 2016

Fricassee Chicken with Tomato and Artichoke








     A Light Lemony Fricassee!
     By French definition, Fricassee is a quickly made stew that is slightly thickened.  The first Fricassee recipe was published in France about 400 years ago and the basics of the recipe remain the same.  Fricassee is traditionally made with rabbit, game birds or chicken.  Lemon is a key flavor.  Fricassee is nearly always served with rice.
     The stewing sauce for Fricassee can be very thin when served during the hot summer months or it can be made a little thicker for when the weather is cold.  A winter Fricassee is usually meaty, while a summer Fricassee can have some light vegetables in the mix.  Artichoke and tomato add a nice flavor.
  
     Fricassee Chicken with Tomato and Artichoke:
     This recipe yields 1 hearty entrée.
     Step 1:  Cook 1 portion of long grain white rice ahead of time.
     Keep the rice warm on a stove top or in a 135ºF Bain Marie.
     Step 2:  Cut a 6 ounce chicken breast filet into thin bite size pieces.
     Dredge the chicken pieces in flour.
     Step 3:  Heat a sauté pan over medium heat.
     Add 1/2 tablespoon of olive oil.
     Add 1/2 tablespoon of unsalted butter.
     Add the floured chicken pieces.
     Sauté till the chicken pieces are a light golden color.
     Step 4:  Reduce the temperature to medium low heat.
     Add 1 clove of chopped garlic.
     Add 1/2 tablespoon of minced shallot.
     Add 1 tablespoon of minced onion.
     Add 1 thin sliced green onion.
     Gently sauté till the onions turn clear in color.
     Step 5:  Add 1 diced fresh plum tomato.  (About 1/4 cup)
     Add 1 teaspoon of fresh lemon juice.
     Add just enough chicken stock to cover the ingredients.  (About 2 cups.)
     Step 6:  Add sea salt and black pepper to taste.
     Add 1 pinch of ground sage.
     Add 2 pinches of Herbs de Provence.
     Add 1 bay leaf.
     Step 7:  Reduce the temperature to low heat.
     Gently simmer the fricassee till the stewing sauce reduces by half.
     Step 8:  Add 4 artichoke hearts that are cut into wedges.
     Simmer and reduce till the stewing sauce is a thin sauce consistency that barely clings to the chicken.
     Step 9:  Remove the pan from the heat.
     Add 1/2 tablespoon of unsalted butter while stirring.
     Remove the bay leaf and serve!

     Presentation:
     Use a ring mold to place a portion of plain long grain white rice on a plate.
     Spoon the Fricassee Chicken with Tomato and Artichoke on the plate around the rice.
     Garnish the rice with parsley leaves and lemon slices.

     The light flavors of artichoke and tomato make this a very nice fricassee for summer! 

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