CHICKEN FRICASSEE FOOD NETWORK RECIPES

Steps:

• Heat the butter and olive oil in a Dutch oven over medium-high heat. Sprinkle chicken thighs with salt and pepper. Sear chicken in batches until golden, 2 to 3 minutes per side. Remove the chicken to a plate and set aside.
• Meanwhile, whisk together the chicken stock, soy sauce, sherry, brown sugar, hoisin and sesame oil in a small bowl and set aside.
• Add the onions, chili paste, ginger, garlic and scallions to the pan and cook, stirring frequently, for 2 to 3 minutes. Pour in the sauce and deglaze the pan, then return the chicken to the pot. Add the butternut squash, bring to a simmer and cover. Cook until the chicken is cooked through, 20 to 22 minutes.
• Remove the chicken to a platter. Add the kale, then stir in and allow to wilt. Spoon over and around the chicken, then garnish with cilantro leaves.

Steps:

• In a large bowl, whisk to combine the vinegar, ginger, honey, and olive oil
• Season with a pinch of salt and a twist of pepper
• Add the cabbage, carrot, jalapeno, and scallion and toss to combine
• Add the sesame seeds and refrigerate the slaw until needed
• In a gallon-size zip-top bag, add ½ cup of the cornstarch, 1 teaspoon of the baking powder, and a pinch of salt and shake to blend
• Season both sides of the chicken with a few pinches of salt and twists of pepper
• Dredge the chicken thighs in the cornstarch, making sure to coat all sides well
• Shake off the excess
• Place the chicken on a wire rack set in a sheet pan and refrigerate, uncovered, at least 2 hours and up to overnight
• Pour 4 inches of peanut oil in a deep fryer or deep heavy-bottomed pot
• Set over medium-high heat and heat oil to 360°F
• In a large bowl, combine the rice flour, turmeric, remaining ¼ cup cornstarch, remaining ½ teaspoon baking powder, the paprika, and a pinch of salt and whisk to blend
• Add the vodka and water or seltzer and stir until no lumps remain
• Let stand for 1 minute
• When the oil is hot, dip the chicken into the batter and allow the excess to drip off
• Carefully add it to the oil and cook until lightly golden brown and crispy, about 6 minutes
• Remove using a slotted spoon and drain on a plate lined with paper towels
• Season with a few pinches of salt
• Serve immediately with the slaw