Fricassee of chicken was one of Abraham Lincoln’s favorite dishes. This is a delicious, old fashion way to prepare chicken. This was a recipe used o make a tough hen or rooster more tender and tastier to eat. This recipe, as well as Homemade Buttermilk Biscuits and Apple Pie were a typical Birthday dinner for Abe Lincoln. Truly an All American meal for n All American Family. Please visit the link above for the Buttermilk Biscuit Recipe and look around while you are there!
Happy Birthday President Abraham Lincoln
Yield 4 -6
Happy Birthday President Abraham Lincoln! Fricassee of chicken was one of Abraham Lincoln’s favorite dishes. He also liked Homemade Buttermilk Biscuits. Here are the recipe so you can enjoy his favorite Birthday Meal.
- Chicken Fricassee:
- 1 large chicken, cut into serving pieces
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder or granules
- 2 teaspoons Italian Seasoning, separated in half
- 1 teaspoon paprika
- 1/2 teaspoon ground black pepper
- 2 tablespoon of olive oil
- 1 large onion, diced
- 2 cloves of garlic, minced
- 1 stalk of celery, diced
- half a bell pepper, seeded and diced
- Chicken stock – (or canned broth, enough to cover chicken)
- 1 cup cream
- Salt and fresh, coarse ground black pepper to taste
- 1/4 cup chopped fresh parsley
- Rinse the chicken parts and pat dry. Place the flour and the next four ingredients in a small paper or plastic bag and shake to mix well. Drop in the chicken pieces a few at a time and shake gently to coat evenly. Set aside.
- Heat the olive oil or chicken fat in a heavy, deep skillet or Dutch oven and add several pieces at a time, brown the chicken on all sides. Remove to a plate and set aside.
- Add the next five ingredients to the pan and sauté over a moderate heat until the onions are pinkish and translucent and the vegetables are hot through.
- Return the chicken pieces to the pot and pour in just enough chicken stock or broth to cover. Bring to a boil, then reduce the heat to maintain a rapid simmer and cover with a tight fitting lid.
- Cook until quite done but not falling off the bones, about 45 minutes to an hour. Remove the chicken to a plate and keep warm. Turn up the heat and cook, stirring frequently until the amount of liquid has reduced by about half.
- Return the chicken to the pot, pour in the cream and simmer until hot. Season to taste with salt and pepper and stir in the parsley. Arrange the chicken on a serving plate and pour the sauce over it. You may wish to sprinkle on a bit of extra chopped parsley as garnish.
- Serve with fresh, hot home made Farmhouse Buttermilk Biscuits.
Recipe Image Source: The Questing Feast