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A classic recipe from Betty’s ’70s-era recipe card files, this skillet supper makes delicious use of summer squash, fresh green beans and a whole chicken.
Prep: 10min
Total: 1
Yield: 6
Servings: 1 Serving
Nutrition Facts : servingSize 1 Serving
Ingredients:
- 2 tablespoons vegetable oil
- 1 cut-up whole chicken (2 1/2 to 3 lb)
- 1 1/2 cups water
- 2 teaspoons instant chicken bouillon
- 1/2 teaspoon dried basil leaves
- 1 bay leaf
- 1 lb soft-shelled summer squash (crookneck, zucchini or scalloped)
- 1/2 lb fresh green beans, ends trimmed
- 2 medium onions, cut into wedges
- 1 teaspoon salt
- 1/2 cup pitted kalamata olives
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Instruction:
- In 12-inch skillet or Dutch oven, heat oil. Brown chicken pieces in oil; drain. Add 1 1/2 cups water, the bouillon, basil leaves and bay leaf. Heat to boiling; reduce heat. Cover and simmer 30 minutes.
- Remove stem and blossom ends from squash, but do not peel. Cut crookneck or zucchini lengthwise in half; cut scalloped crosswise in half. Place squash, beans and onions on chicken. Sprinkle with salt. Heat to boiling; reduce heat. Cover and simmer 20 to 25 minutes or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F) and vegetables are tender.
- Remove chicken and vegetables to serving platter; top with olives. In small bowl, mix cornstarch and 2 tablespoons water; stir into liquid in skillet. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Serve over chicken and vegetables.
Chicken Fricassee with Herb Dumplings is outstanding! This delicious fricasseed chicken main dish recipe includes homemade gravy and dumplings. It’s a vintage southern comfort food entree at its best! It’s perfect for family dinners and when you want a stick-to-the-ribs meal everyone loves. This hearty main dish is so satisfying and mouthwatering that everyone will want it on your regular menu rotation!
Prep:
Total: 40min
Yield: 6
Servings:
Nutrition Facts :
Ingredients:
- 2-3 lb. whole chicken, cut up (or boneless chicken breasts and boneless chicken thighs)
- 1 cup UNBLEACHED all-purpose flour
- 2 tsp. salt
- 1/2 tsp. pepper
- 2 tsp. paprika
- avocado oil (for frying)
- 1 cup water (I used 2 cups)
- 1 tbsp. all-purpose flour
- milk (as needed)
- Herb Dumplings
- 1/2 cup chopped onion
- 1 tsp. rosemary
- 1 tsp. thyme
- 1 tbsp. lemon juice
- 1 1/2 cups UNBLEACHED all-purpose flour ((bleached flour toughens baked goods))
- 2 tsp. baking powder
- 3/4 tsp. sea salt
- 3 tbsp. unsalted butter (cold)
- 3/4 cup milk
- 3 tbsp. snipped chives (or 1 tbsp. dried chives)
- 1 tsp. thyme
- 1 tsp. rosemary
- 1 tbsp. parsley
Instruction:
- Wash chicken pieces and pat dry.
- Mix 1 cup flour, salt, pepper and paprika.
- Coat chicken with flour mixture.
- Heat thin layer of avocado oil in large skillet; brown chicken on all sides.
- Remove chicken to a platter.
- Drain off fat; reserve.
- To skillet, add water, chopped onion, rosemary and thyme and lemon juice.
- Add chicken back into skillets.
- Cover tightly; cook chicken slowly about 45 to 60 minutes or until fork-tender, adding water if necessary.
- Remove chicken to warm platter; keep warm.
- Pour off liquid in skillet; reserve.
- To make gravy, heat 3 tbsp. reserved fat in skillet. (See note below).
- Blend in 3 tbsp. flour.
- Cook over low heat, stirring until mixture is smooth and bubbly.
- Remove from heat.
- Add enough milk to reserved liquid to measure 3 ½ cups; pour evenly between the skillets.
- Heat to boiling, stirring constantly.
- Boil and stir 1 minute.
- Return chicken to gravy.
- Prepare dough for Dumplings; drop by spoonfuls onto hot chicken.
- Cook uncovered 10 minutes; cover and cook 20 minutes longer.
- Measure baking mix, baking powder and salt into bowl.
- Add chives, thyme, rosemary and parsley.
- Cut in butter thoroughly with a pastry blender until mixture looks like meal.
- Stir in milk.
- Drop by large tablespoonfuls into hot gravy and chicken mixture.
- Cook as directed above.
Prep:
Total:
Yield:
Servings:
Nutrition Facts : properties {‘calories’: ‘392’}
Ingredients:
- 1/4 cup margarine or butter
- 3 to 3 1/2 pounds cut up broiler fryer chicken
- 2 cups water
- 2 medium carrots, sliced (1 cup)
- 1 medium onion, chopped (1/2 cup)
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 2 whole cloves
- 1 dried bay leaf
- 3 tablespoons all purpose flour
- 1/2 cup milk or water
- 1/8 teaspoon pepper
- Parsley Dumplings:
- 1 1/4 cups all purpose flour
- 2 tablespoons chopped fresh parsley
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 tablespoons margarine or butter
- 2/3 cup milk
Melt margarine in Dutch oven or 12-inch skillet over medium-high heat. Cook chicken in margarine 15 to 20 minutes or until brown on all sides. Drain margarine from Dutch oven.
Stir water, carrots, onion, salt, thyme, cloves and bay leaf into chicken. Heat to boiling reduce heat. Cover and simmer 40 to 50 minutes or until chicken is no longer pink when centers of thickest pieces are cut. Prepare Parsley Dumplings.
Remove chicken keep warm. Remove bay leaf discard. Mix flour, milk and pepper until smooth pour into Dutch oven. Heat to boiling, stirring constantly. Boil and stir 1 minute reduce heat. Return chicken to Dutch oven.
Drop dumpling dough by rounded tablespoonfuls onto hot chicken (do not drop directly into liquid). Cover tightly and cook 10 to 14 minutes or until dumplings are fluffy and dry on top.
1 Serving: Calories 490 (Calories from Fat 250) Fat 28g (Saturated 7g) Cholesterol 90mg Sodium 1040mg Carbohydrate 30g (Dietary Fiber 2g) Protein 32g
% Daily Value: Vitamin A 56% Vitamin C 4% Calcium 18% Iron 16%
Diet Exchanges: 2 Starch, 3 1/2 Lean Meat, 3 Fat
Parsley Dumplings
1 1/4 cups all-purpose flour
2 tablespoons chopped fresh parsley
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons margarine or butter
2/3 cup milk
Mix flour, parsley, baking powder and salt in medium bowl. Cut in margarine, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk.
Betty’s Tip
The word fricassee refers to a method of cooking. Classic fricassee is usually made with chicken that has been sautéed in margarine or butter before being simmered with vegetables. The result is a thick and chunky stew.
An easy, thrifty recipe using Bisquick that I found in a little booklet I forgot I had. It’s titled Strictly Thrifty Menus from Betty Crocker. I’m putting them all on here for safe keeping.
Prep: 10min
Total: 1h40min
Yield: 1 chicken, 4 serving(s)
Servings:
Nutrition Facts : calories 1378.8, Fat 84.6, Saturated Fat 26.2, Cholesterol 289.4, Sodium 2985.9, Carbohydrate 72.7, Fiber 2.3, Sugar 11.7, Protein 77.3
Ingredients:
- 1 cup Bisquick baking mix
- 2 teaspoons salt
- 1 teaspoon paprika
- 1/8 teaspoon pepper
- 3 lbs broiler-fryer chickens, cut up
- 2 tablespoons shortening
- 1 tablespoon butter
- 1 (10 1/2 ounce) can condensed cream of chicken soup
- 1 1/2 cups milk
- 2 cups Bisquick baking mix
- 2/3 cup milk
- 1/2 teaspoon parsley flakes
- 1/4 teaspoon poultry seasoning
Instruction:
- Blend 1 cup baking mix, salt, pepper, and paprika; coat chicken pieces.
- Cook chicken in shortening and butter in skillet until light brown. Remove chicken and drain fat.
- Mix soup and 1 1/2 cups milk in skillet; add chicken pieces. Cover and heat to boiling. Cook over low heat about 45 minutes or until chicken is tender.
- Stir 2 cups baking mix, 2/3 cup milk, parsley flakes and poultry seasoning to a soft dough.
- Drop dough by spoonfuls onto hot soup mixture. Cook uncovered over low heat 10 minutes; cover and cook 10 minutes longer.
- Serve with tossed salad and apple pandowdy.
Make and share this Chicken Fricassee With Chive Dumplings recipe from Food.com.
Prep: 30min
Total: 5h30min
Yield: 1 Casserole, 6-8 serving(s)
Servings:
Nutrition Facts : calories 807.8, Fat 49.5, Saturated Fat 14, Cholesterol 148.6, Sodium 1348.3, Carbohydrate 45, Fiber 1.8, Sugar 0.2, Protein 42.6
Ingredients:
- 4 1/2-5 lbs stewing chicken, cut up
- 1 cup all-purpose flour
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 2 teaspoons paprika
- salad oil
- 1 cup water
- 3 tablespoons flour
- milk
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 3 tablespoons shortening
- 3/4 cup milk
- 3 tablespoons chives, snipped
Instruction:
- Wash chicken pieces and pat dry. Mix 1 cup flour, the salt, pepper and paprika. Coat chicken with flour mixture. Heat thin layer of salad oil in large skillet; brown chicken on all sides. Drain off fat; reserve.
- To skillet, add water and, if desired, chopped onion, lemon juice or herbs, such as rosemary or thyme leaves. Cover tightly; cook chicken slowly 2 1/2 – 3 1/2 hours or until fork-tender, adding water if necessary. Remove chicken to warm platter; keep warm. Pour off liquid in skillet; reserve.
- To make gravy, heat 3 tablespoons reserved fat in skillet. Blend in 3 tablespoons flour. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Add enough milk to reserved liquid to measure 3 cups; pour into skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute. Return chicken to gravy. Prepare dough for Dumplings, drop by spoonfuls onto hot chicken. Cook uncovered 10 minutes; cover and cook 20 minutes longer.
- For Dumplings: Measure flour, baking powder, chives and salt into bowl. Cut in shortening thoroughly until mixture looks like meal. Stir in milk.