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ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

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All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law

Wednesday, August 30, 2017

FRISKY CHICKEN OR CHICKEN FRICASSEE (Chicken stewed in White Wine)



FRISKY CHICKEN OR CHICKEN FRICASSEE (Chicken stewed in White Wine)
Serves 6      Preparation Time 45 minutes
This is a classic chicken stew made with chicken simmered in white wine. (The term ‘Fricassee’ is a method of cooking meat in which the meat is sautéed, braised and cooked in a white wine sauce) It was colloquially called Frisky Chicken because of the wine in it and when it was hard to pronounce Fricassee 

500 grams chicken on the bone or chicken breasts
3 tablespoons all-purpose flour
1 teaspoon red chillie powder or paprika
1teaspoon freshly ground black pepper
3 teaspoons butter
2 medium sized onions, chopped
3 tablespoons chopped celery
1 cup chopped carrots
2 tablespoons chopped fresh mint or parsley
1 tablespoon chopped garlic
1 cup chicken broth)optional)
1/2 cup dry white wine
Salt to taste

Mix the flour, chillie powder, pepper and salt and coat the chicken well with this dry mixture. Reserve the remaining flour mixture.

Melt butter in a large nonstick skillet over medium heat. Add cthe coated chicken pieces and sauté 5 minutes or until chicken is browned. Remove chicken from pan; keep warm.

In the same pan, add the onion, celery, and garlic and sauté for 5 minutes, stirring occasionally. Stir in the remaining flour mixture and cook for one more minute.

Add the broth and wine and bring to a boil. Add the chopped carrots and the fried chicken and mix well. Cover the pan and simmer on low heat for about 20 to 25 minutes or until chicken is done. Sprinkle with the chopped parsley or Mint

 Serve with bread or dinner rolls 

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