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Categories:
chicken paprika black pepper flour egg whites milk rice country style roux dry brown water onions scallions garlic parsley ground thyme black pepper
Viewed: 50 - Published at: 7 years agoIngredients
- 1/2 each chicken about 1 lb, skinned, fat removed
- 1/2 teaspoon paprika
- 1 x black pepper freshly ground
- 1/4 cup flour, all-purpose
- 1 each egg whites
- 1/4 cup milk skim
- 1 x rice country style
- 1/4 cup roux dry brown
- 1 1/2 cup water
- 1 cup onions chopped
- 1/2 cup scallions, spring or green onions chopped
- 2 each garlic cloves, minced
- 1 tablespoon parsley leaves fresh, finely chopped
- 18 teaspoon allspice ground
- 1/4 teaspoon thyme
- 1 x black pepper freshly ground
Method
- Preheat the oven to 350F (180C).
- Cut the chicken into pieces.
- Blend the paprika and pepper with the flour.
- Beat the egg white with the milk.
- Dip the chicken into the egg white mixture and then into the seasoned flour.
- Lay the chicken in a baking pan and bake for 30 minutes, or until golden brown.
- While the chicken is baking, make the country rice.
- Make the fricassee gravy: Put the "roux" into a saucepan and blend in the water a little at a time so there are no lumps and the sauce is smooth.
- Add all remaining ingredients, cover and simmer gently for 15 to 20 minutes.
- Remove the chicken from the oven and add it to the pot with the fricassee gravy.
- Let all simmer for another 15 minutes, or until the chicken is very tender and easily comes off the bones.
- Spoon the chicken fricassee onto plates and accompany with the country rice.
- NOTES: The chicken is even good served just out of the oven without the fricassee gravy.
- Tastes like fried!
- VARIATION: The skinned chicken breasts you buy at the grocery, or skinless turkey breasts cut into strips, both make an excellent fricassee.
