This is the perfect one-pot recipe for a weeknight dinner. It’s simple and easy, but also full of flavor.
First, you’ll need some Golden Chicken Breasts. You could use any kind of chicken breast—white, dark meat, or even turkey! Just make sure to cut them into smaller pieces before cooking.
Next, you’ll want to make the fricassee sauce—this is where it gets good! You can use any kind of wine you have on hand (we used Zinfandel), but we think a nice Chianti would work just as well. If you don’t have Chianti or another favorite wine on hand, don’t worry! You can always substitute with chicken broth or water if necessary. Then just pour over your chicken breasts and let them simmer until they’re done (about 30 minutes).
Chicken Fricassee in Rice with Crabs
The perfect chicken fricassee with peas, carrots and lemon rice recipe with a picture and simple step-by-step instructions.
Ingredients
- 1 onion
- 30-40 Crabs
- 1 Pound Rice
Instructions
- Cook 30-40 crabs, pick the meat out of the tails and claws and pound the shells (not too fine) in a mortar, and stir them on a medium fire until the butter begins to raise and turn red. Pour in some meat broth, boil for 1 hour, and strain through a fine sieve covered with a clean cloth.
- Boil from 3/4-1 pound of scalded rice in bouillon until quite thick, adding some salt. In the meantime a chicken fricassee, using for this purpose the crab bouillon made as directed, putting in sweetbreads, small sausages, crab tails, and crab dumplings.
- Put the rice into a deep dish; have a hollow in the center large enough to contain the fricassee without any gravy. Then close the opening with the rice and smooth the surface nicely, pour over it melted butter and brown in the oven to an amber color, basting it occasionally with some of the sauce.
- The rest of the sauce should be cooked in the meantime, stirring through it either lemon juice or wine and the yolks of eggs or crab butter. When on the table an opening is made in the top of the rice, put in a few spoonfuls of the sauce, and pass the rest of the latter in a boat.