Delicious! The lemony flavor of this fricassee is very refreshing!
Fricassee is a French quick stew that is slightly thickened. Fricassee is a popular entree in American southern states. Southern style fricassee usually features rabbit or chicken. Modern southern cuisine restaurants usually have a nice fricassee on the menu that have a few nice ingredients added to the basic recipe. Tomato is commonly used in post colombian exchange fricassee recipes. Artichoke is a nice vegetable to feature in a modern fricassee.
Fricassee Chicken with Tomato and Artichoke:
Cook a portion of long grain white rice ahead of time.
Cut a 6 to 8 ounce chicken breast into thin bite size pieces.
Dredge the chicken pieces in flour.
Heat a saute pan over medium heat.
Add 1/2 tablespoon of olive oil.
Add 1 pat of unsalted butter.
Saute till the chicken becomes a light golden color.
Add 1 clove of chopped garlic.
Add 1/2 tablespoon of minced shallot.
Add 1 tablespoon of minced onion.
Add 1 thin sliced green onion.
When the onions become clear in color, add 1 diced fresh plum tomato.
Add 1 teaspoon of fresh lemon juice.
Add just enough chicken stock to cover the ingredients.
Add sea salt and black pepper.
Add 1 pinch of ground sage.
Add 2 pinches of Herbs Du Provence.
Add 1 bay leaf.
Bring the liquid to a gentle boil.
Reduce the temperature to low heat.
Simmer the fricassee, till the stewing sauce reduced by half.
Add 4 artichoke hearts that are cut into wedges.
Simmer and reduce, till the stewing sauce becomes a thin sauce consistency.
Take the pan off of the heat.
Add 1 pat of unsalted butter while stirring.
Remove the bay leaf.
Use a ring mold to place a portion of plain long grain white rice on a plate.
Spoon the fricassee on the plate around the rice.
Garnish the rice with parsley and lemon slices.
The lemon is the key flavor in this fricassee. Sage and herbs du Provence add a sophisticated herb flavor. The light flavors of artichoke and tomato make this a very nice fricassee recipe for lunch or dinner. Yum! ... Shawna