Chicken Frickassee

 

I always joke in our house that we’re going to have fricassee for dinner. I think it’s just a fun word to say, and it gets a lot of quizzical looks.

 

One night I said it and my daughter asked what that was. Hmm… let’s look it up and see. It was an interesting little lesson in the wording of foods we eat.

 

 

We found that Fricassee is very similar to Couq a vin, or chicken in a white wine sauce. Of course, that takes much longer to cook as it needs to braise the wine off, leaving the flavors behind.

 

 

It’s also very similar to Chicken Marsala, which is a recipe we make often in our house. When I described that, we realized it’s probably something we would enjoy trying out.

 

 

This was a lot of fun to explore with my kids. Recipes like this allow you to use veggies you’d like to use, and omit ones you’re not as much a fan of. We serve it with rice, but it would also go great with noodles or a potato mash. It keeps everyone happy with a sauce and a starch to soak up all the yumminess.

 

 

Chicken Fricassee

 

8 pieces chicken; boneless, skinless (thighs are best, but breast works too)

2 Tbs EVOO

1 tsp salt

 ½ tsp pepper

1 Tbs butter

½ medium onion, chopped

2 cloves garlic, minced

2 carrots, peeled and roughly chopped

8 oz mushrooms, roughly chopped

1 tsp dried thyme

2 Tbs flour

½ c white wine

1 ½ c chicken stock

½ c heavy cream

 

 

Heat a deep cast iron skillet (I use my le creuset for this) to high heat. Pat the chicken pieces dry and add salt and pepper for seasoning. Add some oil to the skillet and sear the pieces of chicken in batches, so as not to overcrowd the pan. Between each batch allow the pan to heat back up and add a bit more oil. Once all of the chicken has been seared, set aside and heat the pan to a medium heat. Add the butter and the onion and brown it without over cooking, maybe a couple minutes. Add the mushrooms and carrots and allow them to soften a bit. Next add the garlic and thyme and cook for just another minute. Finally add the flour and cook it into the mix, making sure it’s all incorporated and becomes a bit of a brown with the butter.

 

Now it’s time to add the wine. Add it slowly and use it to clean the bottom of the pan. Reduce the heat to a simmer and allow the wine to cook off, it should be half the amount of liquid, about 3-5 minutes. Now add the pieces of chicken and the chicken stock and bring it to a boil with the lid on. Reduce the temperature and allow it to simmer for about 45 minutes, until the chicken is cooked through and the sauce has reduced a bit. To finish it off, add the heavy cream and turn the heat up a bit to allow it to simmer for a few minutes. Serve with rice, noodles, or potatoes.

Roasted Onion Chicken on a Sheet Pan

 

When we were first starting out, we had a limited understanding of cooking, and an even more limited budget for food. We kept things simple but tasty, and as our budget grew, so did the foods we tried and the way we prepared it.

 

 

This is one of the meals that has endured. It stands the test of time for flavor, ease in prep, and the way it can please everyone at the table. I’ve served this meal more times than I can remember, from large groups of 12-15 all the way to food prep for 2.

 

One of the nice things about this meal is the flexibility in prep while keeping things healthy. I have used everything from carrots, sweet potatoes, russet potatoes, whole baby potatoes, butternut squash, zucchini (yellow, Mexican, any variety), celery, mushrooms, and asparagus. The key is to cut everything to relatively the same size. You can use larger pieces of chicken, but I have found the thin cut and strip cuts work the best to keep everything cooking at the same rate.

 

 

This meal will please even the picky eaters, and keep everyone happy at the table. There’s a reason this meal has endured the test of time, and it is something that will continue to appear in our regular rotation.

 

 

Roasted Onion Chicken on a Sheet Pan

 

 

1 ½ lbs chicken breasts, cut into thin strips

4-5 medium potatoes, any variety, peeled and chopped into bite size pieces

2 c baby carrots

1 zucchini, chopped into bite size pieces

2 packet dry onion soup mix

½ c EVOO, divided

½ tsp garlic powder, divided

 

 

 

 

 

Heat your oven to 400. Line a jelly roll or sheet pan with foil. Spray the foil with cooking spray to help keep food from sticking. Set aside as you prepare all the components.

 

In a bowl with a lid, add ¼ c of the EVOO, ¼ tsp garlic powder, and one packet of onion soup mix. Place all the veggies that you’ve prepped into the bowl and secure the lid. Toss the contents to ensure good marinade distribution, and then pour it all onto the prepared cooking tray. I usually divide the veggies so my picky eaters can easily get what they want and not waste anything.

 

In the same bowl, add the other ¼ c oil, ¼ tsp garlic powder, and packet of onion soup mix. Mix together and add the chicken pieces. Secure the lid on top and toss to distribute the marinade. Once mixed, remove the lid and pour the chicken and marinade onto the tray. I usually place it down the middle which helps keep the chicken soft and juicy.

 

Place the tray in the oven and cook for about 30-35 minutes, checking the chicken for doneness. Veggies should be soft and the chicken should be cooked through. When done, remove the tray from the oven and allow it to cool for a minute before serving. No sides, necessary; everything you need is on this tray. Serve and enjoy!

Air Fryer Herbed Salmon

 

I have been trying to find more uses for my air fryer lately. So far we have used it a TON for reheating leftovers like pizza and chimichangas to help preserve the crunchy texture you look for with those foods. I’ve also used it for making “sautéed” veggies without as much oil to try and keep it a bit healthier. But as far as meals go, I haven’t had too much experience.

 

 

As we move into summer heat, I’m also looking for ways to cook without heating up the kitchen with the oven for long periods of time. The air fryer is great for that as it cooks faster and doesn’t require as long a preheat time as the full oven does. It also cools down faster than a conventional oven, so it’s a win all around.

 

 

I’ve also found that my kids enjoy fish if I keep the flavors mild and savory, and this meal hits the spot. The salmon is so moist and the herbs create a nice balance of savoriness. It cooks as quickly as the pasta I serve with it, and the kids are happy to eat it all up. This is a great weeknight meal that comes together in about 20 minutes. Leftovers taste great in a salad for lunch the next day too. Who wouldn’t love this meal.

 

 

Air Fryer Herbed Salmon

 

 

4 pieces of salmon, about 4-6 ounces each

2 Tbs EVOO

2 Tbs lemon juice (fresh or bottled)

2 tsp garlic and herb seasoning

½ tsp salt

¼ tsp black pepper

 

 

 

 

 

 

 

In a small bowl, combine the oil, lemon juice, seasonings, salt and pepper. Place the salmon on a plate and pat it dry. Use a basting brush to cover the fish pieces, reserving some (about 1/3) for after the cook.

 

Preheat the air fryer at 400. Once ready, place your salmon pieces on the tray, skin side down (if you’re using pieces with skin). Cook at 400 for 8-12 minutes, an internal temperature of about 145. The amount of time needed will depend on how thick your salmon pieces are and what level of doneness you like your salmon to be.

 

Once done cooking, pull your salmon out onto a plate and allow them to rest for a minute. Brush a bit more of the marinade on each of the salmon pieces and you’re ready to serve.