Italian Recipe Collection

main course meat

Chicken Fricassee

Ingredients

Instructions

  1. To prepare the chicken fricassee, thinly slice the onions and let them sweat in a pan with the butter (or oil) for at least 10 minutes over low heat.
  2. Clean the chicken thoroughly and cut it into pieces: divide the chicken in half, cut off the wings first, then the legs and thighs, separate the back from the breast, and cut both into pieces.
  3. Add the chicken pieces to the onions and brown them on all sides for a few minutes, using kitchen tongs to turn them.
  4. Deglaze with the white wine. Prepare an herb bundle by tying the bay leaves and rosemary together with kitchen twine, then add it to the meat.
  5. Add a ladle of broth, cover with a lid, and continue cooking over low heat for at least 30 minutes (if the chicken begins to dry out, add more broth).
  6. Near the end of cooking, season with salt and pepper to taste.
  7. The chicken fricassee is ready: serve it in a high-rimmed serving platter that can hold the flavorful pan juices formed during cooking.