The title says it all – Chicken Fricassee is simply one of the absolute best one pan dinners and you should be making it TONIGHT! 🤤
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We really just have one goal – to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.
If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin – then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
Cooking doesn’t have to be hard, it just has to be delicious.
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Rich delicious super tender highly flavored chicken that all Cooks in one pan and has a silly name let’s make it chicken Fric or fry it is a silly name it’s French apparently the origin is unknown so we can make something up let’s think about this there wants
Dank you can’t say dank you can say dank you can’t say the F Part Max who were you who was your parent where did you learn to have such a potty mouth look I don’t think it sounds fancy Fric aay does that sound fancy does that sound
Fancy Fric Fri fra fra no it doesn’t sound it sounds like something could come from Alabama chicken freasy we’re making chicken frassy that’s not how they sound there and I apologize if that’s how you sound and you’re from there or not from there not making fun
Of your accent just when I want to go to that part of the country I don’t know how else to sound well the Brits constantly tell you how wonderful your accent is so I’m sure the others will love it just as much listen that was a joke they always kill you for your
Accent I have a good British accent I’m not getting into that right now what I’m going to get into is how easy this is it’s about a half hourish start to finish everything happens in one pan in our case is Sam the cooking Guy 12in cast iron pan with my upside down face
On it it’s great you’re going to love it it’s Rich it’s creamy there’s a beautiful sauce you want to serve it with some noodles or rice mashed potatoes oh mashed potatoes would be wonderful on this it’s all good happens pretty quick and it happens here there
You go that’s about 3 and 1/4 lbs of chicken four thighs four legs it’s kind of the traditional setup you just want to use thighs use them just want to use legs use them just want to use chicken breasts don’t use them it’s the worst part of the bird doesn’t have any place
For anything we’re doing here today and we’re going to season in these and here’s what we’re going to do we’re going to take some of our BFF so our kosher salt coarse black pepper granulated garlic combination and we’re going to add to it a little smoked paprika this would be my touch lovely
This we mix and when that’s mixed up we’ll season our chicken front and back like this when that side’s done flip and repeat and when the second side is done get your pan and we’ll get it cooking first in couple good glugs of olive oil followed by a knob of butter yeah butter
Knob then we wait for this to melt and when the butter and oil are bubbling away not too much in goes our chicken our goal at this point is Browning all the way around it’s going to be 2 3 minutes aside when it’s golden brown
Flip it to the backside and then we push on from there so it’s only been about a minute and a half or so ah it’s coming out nice so probably 3 minutes aside at this point we’re looking pretty and we’re coming out beautiful and into our pan go some vegetables first end
Carrots half pound of crini mushrooms cleaned up in quartered and a half a pound of Frozen pearl onions that looks like that and we mix make sure everybody gets coated with this butter or the oil the grease the stuff left on the bottom it’s all good we’re going to give these
About 5 minutes to start the soften a little bit the beautiful part about these pearl onions is a they come peeled and it’s a huge pain in the ass to peel them cuz I’ve tried to do before B just take them right out of your freezer and
Throw them in they’re going to soften in the time this takes to cook and you’ll be very happy with them if you don’t want to be fancy like me and use little pearl onions just take a yellow or brown onion slice it up and throw it in
Instead all right this point make a little spot let’s add some garlic paste a couple tablespoons give it a little mix wait for it to get fragrant now we come in with a half a cup of white wine nice let this come back to a quick little simmer let it bubble away until
The liquid is almost all reduced it’s probably 5 minutes when most of the liquid is evaporated and looks like this we give it 3 tablespoons of flour over the top that’s one that’s two and that’s three we mix it in and we give it about a
Minute or so for all of it to get sucked in thereby getting rid of the raw flour taste you just don’t want to see flour at this point we’re going to add two cups of chicken broth we mix it we add a half a teaspoon of dried thyme that gets a quick mix
Then comes back our chicken and this we will Nestle lovingly then comes back our chicken then we bring back our chicken I don’t what did I say then our chicken comes back you said it like Yoda then I comes back our chicken it does we want
This at a gentle simmer so turn it down a little bit like that and the lid goes on we let it simmer away beautifully until the chicken gets to about 170° and that’ll take about 25 minutes and then we move on and after about 25 minutes the chicken is quite gorgeous right at
170° so here’s what we do everybody comes out but gently because it’s super tender now look how gorgeous just it is all right we’re going to add just a couple things here a cup of heavy cream this is going to help thicken the sauce tablespoon of soy paste or soy sauce and
An optional one teaspoon worth of sauteed onion bullion that will amp up the flavor get this back to a simmer mix everything together and just let it bubble away for 5 minutes or so to thicken lucky looky looky so you can get it as thick as you want but I think this
Is perfect because I want it to be super Saucy on whatever I’m serving it on so here’s what we’re going to do we’re going to season with a little more salt and pepper because the only thing seasoned so far was the chicken this gets mixed can kill the Heat and come
Back with our chicken and that will look like this oh goodness gracious for a little finish yeah you know that was coming just a little green booah that ladies and gentlemen is your chicken fry or as they would say in France uh CH fr it’s just dreamy it honestly it’s dreamy
Because this beautiful sauce is reduced oh the little L the ends everything should we get one of these kids and have a little bite I’m a thigh guy and that’s my man right there with perhaps a little extra sauce on top come on let’s see eat this guy who doesn’t want
This I I mean maybe a chicken hater but how could you hate this look it oh yeah with a little piece of carrot and a little bite of chicken and extra sauce that’s mine all mine you know what this makes me think of having a party it is
So good one pan start to finish okay maybe what 30 40 minutes it’s Heavenly it is so tender it is so delicious and it’s honestly so easy you’d be very happy bringing that out putting in the center of the table for your company all right before I eat the whole
Thing and make Max really mad subscribe if you haven’t give us a like tell us what you want us to make in the comments and don’t forget the month of March one of those Sam the cooking guys 7in niri knives could be yours if you send us a
Recipe and we make it it’s viewer recipe month as opposed to this month with is just the regular month that you could still win one of those by being a subscriber simple we’ll find your name we’ll splash smash it up here on the screen you’ll reach out to us at infothe
Cooking guy.com we’ll verify it’s you Sparky and we’ll send you a knife and check this out the winner in today’s video for one of those knives is this person you lucky thing you whoever you are all right go away now make this don’t eat the same thing all the time
