Easy Fricase de Pollo
User Reviews
5.0
3 reviews
Excellent
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Prep Time
25 mins
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Cook Time
25 mins
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Total Time
1 hr
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Servings
8
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Calories
315 kcal
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Course
Main Course
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Cuisine
French
Easy Fricase de Pollo
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This Fricase de Pollo recipe is a fall-inspired variation of the classic French Chicken Fricassee, making it an ideal choice for the autumn season. The succulent chicken complements the sweetness of apples, creating a harmonious blend of savory and fruity flavors. With its tender chicken, aromatic herbs, and crisp apples, this dish is a true flavor explosion. Whether you're planning a special event or simply a cozy weeknight dinner, this recipe will become a fall favorite in your family's repertoire.
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Ingredients
- 2 pounds chicken tenderloins , trimmed
- ¾ cup all-purpose flour
- 1 tablespoon Knorr chicken bouillon , adjust to taste
- 1 teaspoon ground black pepper , adjust to taste
- kosher salt , to taste
- 4 tablespoons unsalted butter cut into 4 pieces
- 4 tablespoons vegetable oil
- 2 Honeycrisp , Braeburn, Fuji, or Gala apples, cored and each cut into ¼-inch-thick slices (do not peel)
- 1 medium yellow onion , finely chopped
- 2 garlic cloves , finely minced
- 2 teaspoons minced fresh thyme or ¾ teaspoon dried thyme
- ¾ cup apple cider
- ¾ cup water
- ¾ cup heavy cream
- 1 tablespoon apple cider vinegar
Instructions
- Pat the chicken dry with paper towels and season all over with 2 teaspoons Goya All Purpose Seasoning or kosher salt and ½ teaspoon ground black pepper. Spread the flour in a shallow dish and dredge the chicken in the flour to coat, shaking off excess. Transfer the coated chicken to a plate and set it aside.
- In a 12-inch nonstick skillet over medium-high heat, melt 1 tablespoon of butter with 1 tablespoon of oil. Add the apples to the pan and cook the apples, stirring occasionally, until lightly browned and softened, about for 6 to 8 minutes. Transfer the sautéed apples to a second plate and set them aside.
- In the now-empty skillet, melt 1 tablespoon of butter with 1 tablespoon of oil over medium-high heat. Add half of the chicken and cook until it's golden brown and registers 160°F (71°C), about 3 minutes per side.
- Transfer the cooked chicken to a clean plate and tent with aluminum foil. Wipe the skillet clean with paper towels and repeat the process with 1 tablespoon of butter, and 1 tablespoon of oil, and the rest of the chicken.
- Heat the remaining 1 tablespoon of butter with 1 tablespoon of oil in the now-empty skillet over medium-high heat until it's just smoking. Add the chopped onion and cook until softened and well browned, about 7 minutes. Add the minced garlic, thyme, chicken bouillon, and pepper, and cook, stirring, until the garlic is fragrant, about 1 minute.
- Pour in the apple cider and water. Increase the heat to high and bring the mixture to a boil. Cook, uncovered, stirring occasionally until the liquid is reduced by approximately half, about 5 minutes. Add the heavy cream and bring to a boil. Cook until the sauce has thickened slightly, about 5 to 7 minutes.
- Return the cooked chicken to the skillet and cook, turning it to coat with the sauce, until it's heated for about 2 minutes. Stir in the apple cider vinegar and sautéed apples.
- Taste the sauce and adjust the seasoning if necessary. Transfer everything, including the chicken, apples, and sauce, to a shallow serving platter. Sprinkle with chopped chives for garnish. Serve.
Equipments used:
Notes
- How to Store & Re-Heat
- How to Store & Re-Heat
- Allow to cool, and then place it in an airtight container. It can be refrigerated for up to 3 days.
- Allow to cool, and then place it in an airtight container. It can be refrigerated for up to 3 days.
- To reheat, microwave it covered for 1-2 minutes, or reheat over medium-low heat, covered, for 5-15 minutes until hot. Add a splash of water or broth if needed when reheating.
- To reheat, microwave it covered for 1-2 minutes, or reheat over medium-low heat, covered, for 5-15 minutes until hot. Add a splash of water or broth if needed when reheating.
- How to Make-Ahead & Freeze
- How to Make-Ahead & Freeze
- We don't recommend making ahead or freezing. It's best enjoyed when cooked right away.
- We don't recommend making ahead or freezing. It's best enjoyed when cooked right away.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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