Post by wilderness on Sept 7, 2020 7:40:47 GMT -5
Browned Chicken Fricassee-Birdy
I think this came from a Mennonite cookbook—I’ve been making it for a long time. You can cook dumplings on top of the gravy or serve it with mashed potatoes, noodles, or biscuits.
I use one chicken leg quarter cut in half or two thighs per person. Leg quarters make a really inexpensive chicken meal—bone-in dark meat chicken is best for braising.
Bone-in dark-meat chicken parts for two—skinned if preferred
1 tbsp. butter
1 tbsp. oil
1/4 large onion, sliced (or more if you really like onion. I use Vidalia when I can get it.)
Salt and pepper
Flour and water
Melt butter and oil in small skillet just large enough for chicken. Salt and pepper chicken and brown slowly over medium heat until nicely browned on both sides. Remove chicken and pour off all but 1 tsp. oil, saving browned bits. Brown onion in drippings until brown and caramelized. Add chicken back and enough water to come half-way up the side of the chicken. Cover and simmer 30-45 min. until chicken is tender and done.
Remove chicken and keep warm. Skim any fat off the surface of the liquid. Shake 1-3 tbsp. flour in 1-3 tbsp. water to make a slurry. Stir a little at a time into broth until it thickens to gravy to serve over biscuits, potatoes or noodles. If you want, at this point you can remove the chicken from the bone. I don’t bother. Put the chicken in the gravy and simmer for about 5-10 minutes before serving.
I think this came from a Mennonite cookbook—I’ve been making it for a long time. You can cook dumplings on top of the gravy or serve it with mashed potatoes, noodles, or biscuits.
I use one chicken leg quarter cut in half or two thighs per person. Leg quarters make a really inexpensive chicken meal—bone-in dark meat chicken is best for braising.
Bone-in dark-meat chicken parts for two—skinned if preferred
1 tbsp. butter
1 tbsp. oil
1/4 large onion, sliced (or more if you really like onion. I use Vidalia when I can get it.)
Salt and pepper
Flour and water
Melt butter and oil in small skillet just large enough for chicken. Salt and pepper chicken and brown slowly over medium heat until nicely browned on both sides. Remove chicken and pour off all but 1 tsp. oil, saving browned bits. Brown onion in drippings until brown and caramelized. Add chicken back and enough water to come half-way up the side of the chicken. Cover and simmer 30-45 min. until chicken is tender and done.
Remove chicken and keep warm. Skim any fat off the surface of the liquid. Shake 1-3 tbsp. flour in 1-3 tbsp. water to make a slurry. Stir a little at a time into broth until it thickens to gravy to serve over biscuits, potatoes or noodles. If you want, at this point you can remove the chicken from the bone. I don’t bother. Put the chicken in the gravy and simmer for about 5-10 minutes before serving.
IF YOU PREFER DUMPLINGS, thicken the juices only slightly to a thin gravy. Dumplings will soak up some of the liquid. If you didn’t remove the chicken from the bone, skip returning the chicken to the pan in the step above but keep in warm in a low oven. There won’t be enough room to cook the dumplings with the chicken in the pan. Serve gravy over dumplings and chicken.
BISQUICK (Baking Mix) DUMPLINGS FOR ONE OR TWO
5-6 DUMPLINGS
1 cup Bisquick
1/3 cup milk
2-3 DUMPLINGS
1/2 cup Bisquick
2 tablespoons + 2 tsp. Milk
With a fork, mix Bisquick with milk until just combined. If it seems a little dry, add milk 1 tsp. at a time until any dry mix is incorporated. Drop dough from a spoon onto simmering stew on medium heat in mounds. Cook uncovered over low heat for 10 minutes. Cover and cook 10 minutes longer.
BISQUICK (Baking Mix) DUMPLINGS FOR ONE OR TWO
5-6 DUMPLINGS
1 cup Bisquick
1/3 cup milk
2-3 DUMPLINGS
1/2 cup Bisquick
2 tablespoons + 2 tsp. Milk
With a fork, mix Bisquick with milk until just combined. If it seems a little dry, add milk 1 tsp. at a time until any dry mix is incorporated. Drop dough from a spoon onto simmering stew on medium heat in mounds. Cook uncovered over low heat for 10 minutes. Cover and cook 10 minutes longer.
