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cookwithsean · 2 years

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CHICKEN FRICASSEE WITH ORZO

Prep time: 15 minutes

Cook time: 40 minutes

4 (6-ounce) skinless, boneless chicken breast halves

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 teaspoons butter

3/4 cup chopped green onions

1/2 cup diced carrot

1/2 cup diced ham

2 garlic cloves, minced

1 cup fat-free, lower-sodium chicken broth

1/2 cup dry white wine

1/3 cup heavy whipping cream

2 cups hot cooked orzo (about 1 cup uncooked rice-shaped pasta)

1/4 cup chopped fresh parsley

Parsley sprigs (optional)

1. Sprinkle chicken evenly with salt and pepper. Melt butter in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 3 minutes on each side or until browned. Remove from pan; cover and keep warm.

2. Add onions, carrot, ham, and garlic to pan; sauté 4 minutes or until lightly browned, stirring frequently. Stir in broth and wine, scraping pan to loosen browned bits. Return chicken to pan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until chicken is done. Remove chicken from pan with a slotted spoon; keep warm. Decrease heat to medium. Add cream to pan; cook, uncovered, 8 minutes. Spoon 1/2 cup orzo onto each of 4 plates. Top each serving with 1 chicken breast half, 1/3 cup sauce, and 1 tablespoon chopped parsley. Garnish with parsley sprigs, if desired.

With the help of two people (my roommate and me), the prep time was cut down dramatically. While she diced the veggies, I cooked the chicken and the orzo.

With chicken breasts, I recommend using a meat tenderizer or rolling pin to flatten the chicken for not only faster cooking time, but to evenly cook it as well. Then I cook the chicken until it’s browned on the side you had started on (cooked for about 7 minutes), and bronzed on the top side (cooked for about 5 minutes), on medium heat.

The white wine added a unique flavor to the sauce, which was a bit runny for my liking but delicious nonetheless. Leftover sauce should be a bit thicker after being in the fridge and cooling off. Be sure to cook the orzo toward the end, as it cooks quickly.

Me: 5/5

My roommate: 5/5

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cameoamalthea · 11 months

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Take Drumsticks and Make Stew

I'm autistic, I have executive dysfunction, and sometimes I just want to eat the same thing. Sometimes, I want something different but I want the steps to make it to be similar to something I've done before - familiar steps.

Here are three different "easy versions" stews with different flavors and textures, but pretty similar steps.

I am also dyspraxic, so I prefer to avoid chopping by using pre-chopped/frozen/freeze dried where I can.

Chicken Fricassee

Adapted from this (his video is helpful)

(I love this over mashed potatoes)

Ingredients

▢3 ½ pounds chicken thighs or a combination of legs and thighs

▢4 tablespoons butter divided

▢2 tablespoons olive oil

▢ mirepoix mix

▢ sliced mushrooms

▢3 teaspoons minced garlic minced

▢¼ cup flour

▢3 cups low sodium chicken stock

▢1 cup dry white wine

▢1 tablespoons freeze died parsey

▢4 sprigs thyme

▢4 sprigs parsley

▢1 large bay leaf

▢salt and pepper to taste

▢½ cup heavy cream

▢2 large egg yolks at room temperature

Get a Dutch oven or a really big skillet, as long as the ingredients all fit and it has a lid.

Pour in 2 tablespoons of olive oil and turn the heat to medium. Pat the chicken very dry with paper towels and season very well with salt and pepper on both sides. Put the drumsticks in and sear for two minutes, then add a couple tablespoons of butter and turn the chicken to the other side. You're going to do two minutes on each side (the drumsticks have four sides, so two minutes per side, it should be about 8 minutes, the goal is to sear that skin and get some nice brown on the bottom of the cooking vessel)

Take out the chicken and put them in a bowl. Throw in the other two table spoons of butter. Pour in your mirepoix mix (I like the frozen one from my local Kroger variant, whole foods also has a fresh version and a frozen version that's available on Amazon). Cook it until it's no longer frozen, and warm and soft.

Dump in those mushrooms. (I buy pre-sliced, you can get whatever mushrooms and dice them if you want tho)

Cook until the mushrooms release their liquid (about 5 minutes). Season the veggies with a touch of salt. Add the garlic and cook until fragrant (about 1 minute) then add the flour and cook for 1 more minute stirring frequently to thoroughly incorporate.

Add the wine and chicken stock to the pot. (I like to just get a 4-cup measuring cup and put one cup of wine and three cups of chicken stock so I can pour them together). Turn the heat to high and with a wooden spoon dislodge all of the flavor bits from the bottom of the pot. Cook for 1 minute then turn the heat down to medium-high.

Carefully pour the chicken and juices back into the pot and add your flavor sticks and leaves (parsley sprigs, thyme sprigs, and bay leaf). Cook for 5 minutes or until bubbling aggressively.

Turn heat down to medium-low and cover partially with a lid. Cook for approximately 15 minutes then flip that chicken and cook 15 more minutes, or cook until the chicken thighs reach at least a 175f internal temperature. (a stabby thermometer is very helpful).

(If you're making mashed potatoes you can start preparing your potatoes while the chicken cooks).

Once the chicken is fully cooked, move it to a plate. If you want you can shred the chicken meat off the bone so it's easier to eat.

(Start your water boiling for the potatoes if you haven't already)

Turn heat to high and reduce the liquid in the pot by about half. This will take about 5 minutes. Do your best to remove all the flavor sticks and leaves.

Whisk the egg yolks and heavy cream together in a bowl. Add 1 tablespoon of the hot cooking liquid while whisking. Continue to add the liquid 1-2 tablespoons at a time until you have added at least ½ a cup of the hot liquid. (I like to just use a ladle to slowly drip hot soup into my eggy cream as I whisk).

Pour the tempered mixture back into the pot and stir well.

Add the minced parsley into the sauce and stir to combine. Taste test the sauce and season with salt and pepper to taste. For a touch more acid, add lemon juice to your liking, but the wine is normally sufficient. Return the chicken to the pot and cook for 3-5 minutes or until the chicken is hot.

Serve over mashed potatoes when ready, or if you don't want to mess with potatoes it's good over with crust bread.

Paprikas Chicken

Based on a recipe from A La San Francisco Restaurant recipes

(I like this served over rice)

1 2 - 3 lbs drumsticks (yes, you could just use a whole chicken, but legs and this is things to do with legs) diced onions 2 Tablespoon Oil

2 Tablespoon Butter 3 Tablespoon Sweet Red Hungarian Paprika (or 2T + 1T hot paprika) 1 1/2 chicken stock 2 teaspoon. Salt diced onion and pepper mix 1/2 teaspoon. Ground White Pepper 1 rounded tablespoon white flour 1/2 cup sour cream (room temp)

Take out the chicken and put them in a bowl. Pour in your chopped onions and chopped pepper (I like the frozen, fresh also works, there are also onion-pepper blends but you want more onions than pepper, so I usually do one bag onion and one bag onion pepper blend). Cook it until it's no longer frozen, and warm and soft.

Take your cooking vessel off the heat, add the paprika and mix well.

Pour the chicken into the paprika mixture and role it around, we are getting it coated.

Put your cooking vessel back on the heat. Cook over low heat for a few minutes stirring constantly making sure the paprika doesn't burn.

Add the chicken stock, salt and pepper.

(start cooking your rice)

Once the chicken is fully cooked, move it to a plate. Shred the chicken meat off the bone so it's easier to eat.

In a bowl mix the flour with one tablespoon of cold water. Add the sour cream to the bowl and mix that in until everything is good and mixed together.

Stir the flour/sour cream mix into the sauce in the pot.

Bring it to a boil stirring constantly until the sauce thickens. Turn that down to a simmer.

Return the chicken to the pot and cook for 3-5 minutes or until the chicken is hot.

Serve over rice

Ajiaco (Colombian Chicken and Potato Soup) Inspired Recipe

Very loosely based on this Serious Eats Recipe (this is a low spoons/low executive function/low coordination/knife skills version that prioritizes using the same method as other stews)

4 cups chicken stock

1 pound chicken drumsticks

Salt, Pepper and Chilli Powder (serrano or jalapeno chill powder is best)

Bag frozen chopped onions

2 bay leaves

5 pounds mixed fingerling potatoes

1/4 cup dried guascas (you'll need to order this)

frozen corn

Chopped freeze dried cilantro

Kosher salt and freshly cracked black pepper

1/2 cup sour cream, thinned with 1 tablespoon milk

1/2 cup capers, rinsed, drained, and roughly chopped

1 ripe avocado, preferably smooth, light-green fuerte variety, sliced into wedges (or just use some frozen)

Get a Dutch oven or a really big skillet, as long as the ingredients all fit and it has a lid.

Pour in 2 tablespoons of olive oil and turn the heat to medium. Pat the chicken very dry with paper towels and season very well with salt and pepper and chili powder on both sides. Put the drumsticks in and sear for two minutes, then add a couple tablespoons of butter and turn the chicken to the other side. You're going to do two minutes on each side (the drumsticks have four sides, so two minutes per side, it should be about 8 minutes, the goal is to sear that skin and get some nice brown on the bottom of the cooking vessel)

Take out the chicken and put them in a bowl. Pour in your chopped onions (again, I like using frozen). Cook it until it's no longer frozen, and warm and soft.

Add chicken stock to the pot. Turn the heat to high and with a wooden spoon dislodge all of the flavor bits from the bottom of the pot. Cook for 1 minute then turn the heat down to medium-high.

Carefully pour the chicken and juices back into the pot, add potatoes, bay leaf, and guascas. Cook for 5 minutes or until bubbling aggressively.

Once the chicken is fully cooked, move it to a plate. Shred the chicken meat off the bone so it's easier to eat.

Continue to simmer potatoes until russets and papas Criollas are completely tender and falling apart, about 15 minutes longer, adding more water as necessary. Discard bay leaves. Using whisk, mash potato pieces against side of pot and stir vigorously to thicken soup. The soup should be thick, with large chunks of potatoes still remaining.

Add the frozen corn and continue to cook, stirring occasionally, until corn is cooked and soup is thickened to the consistency of thick heavy cream, about 15 minutes longer. Remove from heat.

Season soup to taste with salt and pepper. Add the chicken back.

Serve in a bowl with avocado on top and drizzle with sour cream (or Mexican Crema), sprinkle with cilantro, add capers.

Note: Authentic Ajiaco is lots of separate parts, chicken in a serving dish, corn on the cob in the soup, avacado on the side, capers and aji: onion, cilantro, and chile pepper in small serving bowl with water and salt and pepper. You add what you want to your bowl and your bite.

This is inspired by those flavors and easy to eat in bed.

#stew #chicken #chicken fricassee #chicken paprikash #ajiaco

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