Chicken and dill fricassee with sour cream shortcakes
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Chicken and dill fricassee with sour cream shortcakes
  Chicken    Dill    Ham    Creams  
Last updated 6/12/2012 1:13:30 AM. Recipe ID 41962. Report a problem with this recipe.
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      Title: Chicken and dill fricassee with sour cream shortcakes
 Categories: Ham, Chicken
      Yield: 1 Servings
 
           For the shortcake biscuits
  1 3/4 c  All-purpose flour
      2 ts Double-acting baking powder
    1/2 ts Baking soda
    1/2 ts Salt
    1/2 ts Sugar
      2 tb Finely chopped dill
      4 tb Cold vegetable shortening
    2/3 c  Sour cream
    1/4 c  Milk
           For the fricassee
    1/4 lb Mushrooms; sliced
    1/2    Stick unsalted butter; (1/4
           -cup)
      3 tb Minced shallot
    1/4 c  All-purpose flour
      3 c  Chicken broth
    3/4 c  Heavy cream
      1 pk Frozen peas; (10 ounce)
           -thawed
      1 tb Fresh lemon juice
      1 ts Salt
  2 1/2 tb Finely chopped fresh dill
      4 c  Bite-size pieces cooked
           -chicken
    1/4 lb Cooked ham; cut into cubes
           (about 3/4 cup)
 
  Make the shortcake biscuits Into a bowl sift together the flour, the
  baking powder, the baking soda, the salt, and the sugar. add the dill
  and the shortening, and blend the mixture until it resembles meal.
  Stir in the sour cream and the milk and stir the mixture until it
  just forms a soft but sticky dough. On a floured surface roll or pat
  out the dough 1/2 inch thick and with a 3 1/2-inch cookie cutter cut
  out 6 rounds. Bake the rounds on an ungreased baking sheet in the
  middle of a preheated 425F. oven for 15 to 17 minutes, or until they
  are golden.
  
  Make the fricassee In a skillet cook the mushrooms in 1 tablespoon of
  the butter over moderate heat, stirring occasionally, until they give
  off their liquid and reserve the mixture. In a large saucepan melt
  the remaining 3 tablespoons butter over moderate heat and in it cook
  the shallot until it is softened. Add the flour and cook the roux,
  stirring, for 5 minutes. Add the broth in a stream, stirring, and
  cook the mixture, stirring, for 5 minutes. Add the cream and boil the
  mixture, stirring occasionally, for 10 minutes. Add the peas, the
  lemon juice, the salt, the dill, the chicken, the ham, the reserved
  mushroom mixture, and pepper to taste and simmer the mixture for 10
  minutes, or until the chicken is heated through.
  
  Arrange a biscuit, heated and split, on each of the 6 dinner plates,
  spoon some of the fricassee over the bottom half, and cover it with
  the top half of the biscuit.
  
  Serves 6.
  
  Gourmet February 1990 Gastronomie sans Argent: Potpies and Savory
  Shortcakes 




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Recipe ID 41962 (Apr 03, 2005)

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