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looking for chicken fricasse recipe

18 years ago

My 1st cookbook was Betty Crocker, had that thing until it fell apart.

The recipe for Chicken Fricasse with Chive Dumplings was a big favorite. It was simple, yet I've forgotten all of the ingredients. I know it had lemon, rosemary etc.

Does anyone have this cookbook with the recipe you could share?

Thank you!

Deborah

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Comments (9)

lindac
18 years ago
Found this on line. Don't see any lemon and the dumplings have parsley...but I'll bet you could sub chives.
When I make chicken fricassee I brown the chicken in a frypan in a little bit of oil....very little because there is a lot of fat in the skin of the chicken.
Then I layer the chicken in a dutch oven and add enoght chicken broth to just cover the pieces of chicken, add a chopped onion and a stalk of celery and half a lemon, seeds removed cut into wedges, and about 1/2 teaspoon of thyme leaves.
Add your dumplings and simmer about 40 to 50 minutes until the chicken is tender, I put my dumplings on top of the simmering chicken and broth cover and cook ...don't peek until 30 minutes have passed!
The "gravy" will be not very thick, the only thickening comes from the flour on the dumplings...if you like it thicker, you can make a slurry of 1/2 cup milk and 2 T flour and slowly add it to the simmering broth after you have removed the chicken and dumplings to a platter.
Linda C

Here is a link that might be useful: Betty Crocker recipe
woodie
18 years ago
No recipe but I just thought I'd share that my mom always called it "Frickin Chicken" in our house, and I still do.
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I love chicken stew. This is my basic outline. I vary the vegetables, adding green beans or peas, rutabaga and sometimes a one token carrot for Moe. Chicken Stew And Dumplings ========================== This is just a basic outline for the Stew. I never really measure anything when making any kind of stew. Just use it as a guide. 4 to 6 Chicken Breasts (or legs and thighs Or a whole chicken, cut up) 5 to 6 whole small cooking onions 2 or 3 stalks of celery 2 or 3 potatoes - halved or quartered (Do not use potatoes in stew if making Southern Style dumplings. I make mashed potatoes to serve with Southern style dumplings) 1 clove of garlic fresh thyme or dried 1 bay leaf chicken broth -------------------------------------- Regular Dumplings ------------------------------------- 1 1/2 cups flour 1 Tablespoons baking powder 1/2 teaspoon salt 2 tablespoons shortening(butter/margarine or crisco 3/4 to 1 cup of milk Mix dry ingredients and cut in shortening. Add enough milk to make a soft wet dough. Drop by tablespoon on to the top of stew and cover and simmer on low for about 15 minutes. -------------------------------------- Southern Style Dumplings -------------------------------------- 2 cups flour 3 Tablespoons butter 3/4 teaspoon salt pinch of baking powder Milk Mix dry ingredients and cut in butter. Add enough milk to make a soft dough. Knead for a minute until smooth and let sit for 1/2 hour. Roll out dough to desired thickness. Dough should be on the thin side. Cut into 1/2 inch strips, 1 1/2 to 2 inches long. Drop into boiling stew and simmer for 15 to 20 minutes or until noodles are cooked. -------------------------------------- Parsley Bread Dumplings ======================= 1/2 cup chopped fresh parsley 2 slices white bread, quartered 1 1/4 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup milk 4 tablespoons butter, melted Combine parsley and bread in processor; whirl until medium size crumbs. Add 1 1/4 cups flour, baking powder, and salt; process just until combined. Add 1/2 cup milk and butter; process using on-off pulses just until blended. 5 Drop mounded tablespoons of dumpling mixture into stew. Add chicken to a pot and cover with chicken broth or combination of water and broth. Add 1 garlic clove, a few sprigs of thyme and bay leaf. Cook for 15 minutes and add whole peeled onions, celery cut into 1 1/2 inch pieces and simmer until onions are tender. Remove Chicken from pot and separate meat from bones. Add chicken back to pot. If using potatoes add now. Now add what ever dumpling recipe you are using and simmer until dumplings are cooked. If you like your stew thicker, mix some flour and milk or cream in a jar and pour into hot stew. Stir to make sure there are no lumps.
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jcrowley99
18 years ago
Deborah,

I have five different editions of the Betty Crocker cookbook and could not find a chicken fricasse recipe like this in any of them. Do you remember what edition it was in?

Joanne
deborah_ps
Original Author
18 years ago
Okay, Joanne, now you have me thinking that I could be wrong. My book was orange in color is that not Betty? Hmm. The year was 1969.
Thanks again for all the help :)
deborah_ps
Original Author
18 years ago
The fricasse recipe was from this cookbook.

Here is a link that might be useful: from betty
jimster
18 years ago
I like to add sour cream to the gravy at the end of cooking.

Jim
jcrowley99
18 years ago
Darn, I don't have that edition. Sorry. I can look through my books for something similar, but I know I don't have very many fricasse recipes, they are hard to find. I have like 300 cookbooks and I think less than a dozen of them have fricasse recipes. I have one we love but it is nothing like what you are looking for.

Joanne
pghsteelerfan
18 years ago
Hi Deborah - I think I have the recipe for you!

CHICKEN FRICASSEE

1 Cup all-purpose flour
2 teaspoons salt
1/4 teaspoons pepper
2 teaspoons paprika (optional)
4 pound stewing chicken, cut up
shortening or vegetable oil
1 cup water
3 tablespoons flour
milk
Chive Dumplings (recipe below)

Mix 1 cup flour, salt, pepper and paprika. Coat chicken with flour mixture. Heat thin layer of shortening in 12" skillet. Cook chicken until brown on all sides. Drain fat from skillet; reserve. Add water and, if desired, chopped onion, lemon juice or herbs, such as dried rosemary or thyme leaves, to chicken. Cover and cook over low heat, adding water if necessary, until chicken is done, 2 1/2 to 3 1/2 hours. Remove chicken to warm platter; keep warm. Drain liquid from skillet; reserve.

Heat 3 tablespoons reserved fat in skillet. Blend in 3 tablespoons flour. Cook over low heat, stirring constantly, until mixture is smooth & bubbly; remove from heat. Add enough milk to reserved liquid to measure 3 cups; pour into skillet. Heat to boiling, stirring constantly. Boil & stir 1 minute. Return chicken to gravy.

Prepare Chive Dumplings; drop by spoonsful onto hot chicken. Cook uncovered 10 minutes; cover & cook 20 minutes longer.

Chive-Yogurt Dumplings

1/3 cup shortening
1 3/4 cups flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup unflavored yogurt
1 tablespoon + 1 teaspoon snipped chives

Cut shortening into flour, baking powder and salt with pasty blender intil mixture resembles fine crumbs. Stir in yogurt. Add snipped chives.
deborah_ps
Original Author
18 years ago
Oh, how I wish that were the recipe PGHSTEELERFAN, alas it's not :( dagnabit.
Thank you for trying!

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