I absolutely loved these two dishes. They delivered a smooth finish with fresh tasting flavors, without losing the homey taste that makes you feel all warm and gooey inside. The best part was that they took about an hour each.
Basically, a fricassee is creating a stew like dish using poultry but you can use rabbit or other white meat. The meat is cooked on the bone slowly to make a very intense and rich flavor-the process of fricasseeing. In the second recipe “Fricasseed Chicken with Egg and Lemon Marches Style” the chicken is cooked, add a raw egg and lemon mixture to the warm chicken to make a shiny glistening coat.
Today’s recipe comes from the same book I have been using all month “Essentials of Classic Italian Cooking“ by Marcella Hazan:
Fricassed Chicken with Egg, Lemon Marches Style
A 3-4 pound chicken, cut into 8 pieces
4 Tablespoons butter
3 Tablespoons onion, chopped very fine
1 Cup meat or chicken broth
2 egg yolks
1/4 cup freshly squeezed lemon juice
Wash chicken pieces in cold water, and pat thoroughly with cloth or paper towels.
Choose a saute pan that can subsequently accommodate the chicken pieces without overlapping. Put the butter and chopped onion, turn the heat on to medium high, until it becomes colored a pale gold. Turn the heat the heat up a little and put in the chicken, skin side down. Brown the chicken pieces thoroughly on both sides
Add Salt and pepper, turn the chicken pieces over, then remove the breasts from the pan. Add all the broth, adjust heat to cook at a very gentle simmer, and cover the pan with the lid on well ajar. After 40 minutes, return the breasts to the pan and cook for at least 10 minutes more, until the thighs feel very tender when prodded with a fork, and the meat comes easily off the bone. While it is cooking, turn the chicken from time to time. If the broth should become insufficient, add 2 or 3 tablespoons water when needed. When the chicken is done, however, there should be no liquid left in the pan. If you find watery juices in the pan, uncover, turn the heat up to high, and boil them away, turning the chicken pieces frequently as you do so. Take the pan off heat and leave chicken in the pan.
Put the egg yolks in a small bowl and beat them lightly with a fork or whisk while slowly adding the lemon juice. Pour the mixture over the chicken pieces, tossing to coat them well. Transfer the entire contents of the pan to a warm platter, and serve at once.
This fricassee will be at the top of my list for the next gathering or for a dinner party.