Chicken Fricassee, way better than your mom's recipe

A few weeks ago, I was watching TV with Tonya.  There is this chef that is on one of her stories.  She was encouraged to make something and that it would be posted on social media.  Well, the lady said that she was going to make 

Chicken Fricassee.

The chef was saying how easy it is to make.  So me being me, I had to find the recipe.

Ingredients

2 tbsp olive oil
2 tbsp butter
2 lb. skin-on, bone-in chicken thighs
Black pepper
1/2 cup white flour
1 large onion, chopped 
1 large carrot, chopped or shredded
1 celery stalk, chopped
8 oz mushrooms
1/2 cup white wine
2 cup chicken broth
1 cup heavy cream
2 tbsp parsley 
2 tsp thyme leaves

Stuff you will need

Cast Iron Skillet, or Cast Iron Dutch Oven
Shallow bowl
Plate
Cutting board
Sharp knife

Directions

In a large cast iron skillet over medium heat, heat oil and butter. Season chicken on both sides with flour and pepper then add to skillet and cook until golden, 5 minutes per side.

Remove from skillet and set aside on a plate.

In the same skillet add add onion, carrot, celery, and mushrooms and cook until soft, 9 to 10 minutes. 

Add any remaining flour/pepper and cook 1 minute. 

Pour in wine and scrape up any bits on the bottom of pan and reduce wine by half, 8 to 10 minutes.

Add broth and cream and season with parsley, thyme. Add chicken back to pan and simmer until chicken is cooked through and sauce is thickened, 15 minutes.

Serve over rice.

Prepare for the accolades.

Comments and suggestions are ALWAYS welcome.

Frozen Creamsicle Margarita, the taste of Summer

I hope that Summer has arrived where you live.  This year, 2019, it would seem to be that I'm living in the land that was forgotten by Summer.  It just isn't getting hot.  But where it is not getting hot, there is placed that is getting too hot.

For those of you where it is very hot, I'm thinking this drink will cool you off.

Ingredients

1 (12-oz.) container frozen concentrated orange juice
8 oz tequila
4 oz triple sec
4 oz heavy cream
Juice of 1 lime
2 tbsp. honey
Lime wedges, for rimming and garnish
Granulated sugar, for rimming 
Orange slices, for garnish

Stuff you will need

Blender
Glasses
Knife
Cutting board
Citrus juicer

Directions

In your blender, add frozen orange juice, tequila, triple sec, heavy cream, lime juice, and honey. Blend until combined.

Rim glasses with a lime wedge. Place sugar on a small plate and dip rim in sugar to coat. 

Pour margarita into glasses and garnish with an orange and lime slice. 

Serve immediately.

Your comments and suggestions are ALWAYS welcome!

Awesome Garlic Chicken and Rice Stew

This image is from Google until I make this and snap my own picture.

When I sailed on HMCS St. John's, the Chief Cook was from Newfoundland.  He used to make this soup for Stand Easy that was so good.  I thought that I had the recipe.  This is about as close as I can get.

Get a "bread sword" to go with it.  It's frickin awesome!  This is going to be a recipe your going to want to make, over and over.

Ingredients

1 store bought rotisserie chicken

2 quarts water for chicken broth
2 or 3 stalks of finely chopped celery
2 or 3 carrots, shredded
1 finely chopped onion1/4 cup butter
1/4 cup all-purpose flour

1 teaspoon chicken bouillon granules
1 teaspoon dried parsley flakes
1 tablespoon garlic powder
1/4 teaspoon dried thyme
1 can (10-3/4 ounces) condensed cream of mushroom soup
1/2 cup dry white wine
3 cups cooked wild rice

Stuff you will need

Dutch oven (or a very large pot)

Large pot to make your chicken stock with

Cutting board

Sharp knife

Mixing bowls

Patience and love

Directions

You can purchase a chicken and cook it yourself.  But why?  Getting a rotisserie chicken is so much easier.  Remember, work smarter, not harder.  Shred the chicken and make broth from the bones in the pot for the stock.  OK, so that part was pretty easy.  Remove the bones and throw them out to the sea gulls.

In your Dutch Oven, add the butter, celery, onions and carrots.  Put the burner to medium heat and cook these items till tender.  Probably less than 10 minutes.  Add the flour and stir often.  You don't want to burn the gravy that your making.

Add your chicken stock slowly and stir to make a smooth gravy.  Now you can add the rest of the ingredients.

The "Bread Sword" I spoke of earlier, is a French Baguette.  Cut that up and serve along side the stew.  Wonderful!

Comments and suggestions are ALWAYS welcome!