RECIPES MISSING IN ACTION: THANKSGIVING EDITION 2


 

MY THANKSGIVING GIFT TO MY READERS!

Do you have a long lost recipe, one you wish you had or a non-Kosher recipe that you can’t figure out how to make Kosher? Let me find it, fix it, or create it for you!

Comment below or email us at KonfidentiallyKosher@gmail.com with your culinary desires!


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2 thoughts on “RECIPES MISSING IN ACTION: THANKSGIVING EDITION

    • Konfidentially Kosher Post author

      Not sure if this is even close but this was my grandmothers recipe (modified for kosher) If it’s not close give me a clue as to what you remember and I’ll see what else I can find.
      Chicken Fricassee (my recipe)
      4-1/2 teaspoons flour
      1/4 teaspoon salt
      1/4 teaspoon pepper
      1/4 teaspoon dried thyme
      4 bone-in chicken thighs, skin removed (about 1 1/2 pound), pounded slightly
      2 tablespoons olive oil
      1 cup sliced fresh mushrooms
      2/3 cup diced onion
      1/4 cup diced celery
      3/4 to 1 cup water
      1 small bay leaf
      1/4 cup almond milk
      2 teaspoons minced fresh parsley
      In a resealable plastic bag, combine 2 1/2 teaspoons flour, salt, pepper and thyme. Shake to combine. Add the thighs and shake to coat completely. Remove the chicken and set the remaining flour mixture aside. In a skillet heat the oil then brown chicken, approx. 3 minutes on each side, just enough to sear the outside. Remove chicken to a plate with paper towels to drain and set them aside. Do not clean the skillet, add the mushrooms, onion and celery until cook until just starting to soften 94 to 5 minutes. Return the chicken to the pan. Add water and bay leaf and bring the mixture to a boil. Reduce to a simmer, cover and cook for 30-35 minutes, turning at 15 minutes.
      When the chicken is done, place the remaining flour mixture in a bowl. Whisk in the almond milk and beat until smooth. Stir this flour mixture into the juices. Mix to combine. Bring the mixture to a boil, stirring for 2 to 3 minutes until the sauce has thickened. Discard bay leaf. Place the chicken on a serving platter, spoon the sauce on top and sprinkle with parsley to garnish.