About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Fricasseed Chicken with Rosemary and Lemon Juice | Main | Grilled Chicken alla Diavola »

Fricasseed Chicken with Egg and Lemon, Marches Style

I'm back!

Remember, me? I'm the sub. Though, really bench-warmer feels more like it. Everyone is so busy and happy cooking, that no one was looking for my help ... until now.

And honestly, I don't think Cindy really needed my help, I think she just felt sorry for me but I don't mind, cause I got to cook and tell you all about it.

First off, I have to say, I'm still unclear what the term "Fricasseed" means...so of course I looked it up in Webster's "a dish of cut-up pieces of meat (as chicken) or vegetables stewed in stock and served in a white sauce" so I'm thinking, similar to a braise - right? Well, except this was done on the stove, and I pretty much cooked the liquid away, so maybe not a braise, we'll just stick with fricassee.

Enough contemplation - on to the recipe.

First off, it calls for a 3 - 4 pound chicken, cut into 8 pieces. I bought mine already cut up (actually, I had one left over from Rosh Hashanah that I used). Now normally, being the fat conscious person that I am, I would have skinned those pieces, but I didn't. Though, I will the next time I make this dish (and yes, skip the foreshadowing, I definitely liked this dish enough to make it again).

Second, luckily, I had some of Marcella's homemade meat broth in the freezer from my only other time subbing, when I made the Pasta e Fagioli soup a few months ago, so although Marcella says you could use bouillon dissolved in a cup of water, I had her stock on hand and used it. Though, I did wonder if it would be acceptable to use a canned stock instead of the bouillon.

So I threw my onions into the pan with the butter and when they were a nice golden color, I added my chicken.

Fricasseed Chicken

Then, I waited. See you have to brown the chicken and I can be impatient, so I forced me to putz around a bit, emptied the garbage, peeled some acorn squash, then I turned the chicken. It looked pretty brown to me. Oh, and while I'm here, you may notice that there are only 6 pieces of chicken as opposed to 8. I didn't put the wings in the pan because I was afraid it would be too overcrowded.

Fricasseed Chicken

Now Marcella has you take the chicken breasts out and and cook the remaining pieces for 40 minutes and then return the breasts for the last 10 minutes (or how ever long it takes for you to finish cooking the meat and cook off the liquid - it took me about 15 minutes). That concerned me - I didn't realize that the chicken breast cooks that much quicker than the thigh but it does; it was fine with less time.

Now here's where I may have messed up. Marcella says there should be no "liquid" left in the pan. She has you turn up the heat in the end to get rid of the "watery juices" in the pan, if any remained. Now there was liquid left in my pan, but it didn't seem to be juices, as much as melting fat from the skin that was falling off the chicken pieces (plus the chicken had started to stick to the pan). So I went ahead and added the egg and lemon mixture at the end, which I now think may have gotten "watered" down a bit. If you look at the red arrows, you can see where the lemon-egg mixture formed a pretty glaze and I wonder if that should have been all over the chicken?

Fricasseed Chicken

Either way though, it was really good. The chicken was flavorful and tender and this was easy to prepare. I may actually enjoy it better than roast chicken and I will be making it again. Here's the finished product (which by the way, I served with a bit of acorn squash roasted with a little hazelnut oil, salt, pepper, and a bit of maple syrup - yum).

Fricasseed Chicken

And a close-up.

Fricasseed Chicken

Oh, and so far no signs of salmonella poisoning from the egg. Personally, I think it does cook, at least as much as it does when you make a custard for ice cream. But I'll let you know if I do end up sick. ;D

===

Me again, back the next morning to report no one got sick - so no worries on those eggs now!

Comments (8)

Very nice, Kim. Trying to show us all up, huh? Seriously, this does look very yummy. And seriously, thank you for being our secret weapon,er,bench warmer.

Mindy:

I thought I was the only one who looked up the definition of "fricasseed".

Another delicious looking chicken recipe!!

Nice job Kim! Rah Rah!!

I also looked it up! lol Kim this looks delicious! Sure you don't want that lamb liver?

This is for Marcella: I only like tomatoes cooked with meat to flavor them. Are you sitting down? I don't eat olives, any beans (except green beans) or anything pickled. I promise my mother was Italian. She ate ALL of the above, and says she craved and ate fava beans during her whole pregnancy with me. Maybe that did it?

Marcella Hazan:

Kim, you did fine for such a skinny cook! When cooking by this method, if there is really a lot of extra liquid left in the pan, remove the chicken pieces temporarily and very quickly boil off the liquid, then return the chicken to the pan to complete the recipe. I am sad that you omitted the wings - the best part - and are contemplating removing the skin - another best part. Why are so many of you obsessed with "nutrition"? You are meant to be cooks. Haven't you heard about the Mediterranean diet, which incidentally does not include maple syrup served with chicken.

Palma, you make me weep. No fagioli in your life, no oven-browned tomatoes, no pure tomato sauces? I never heard that about meat flavoring tomatoes, I would have thought it was the other way around. Ironic that you should have become a Pomodoro yourself. Wonder what the other Pomodori are hiding from me.

Kim, great job from a great sub!

LOL, Marcella! We're not hiding anything, I promise. At least not on purpose. But, you might discover a few more surprises as the weeks go on. Can you believe we are in week 27 already. Almost at the half-way point. Hard to believe.

Kim:

Oh Marcella, you should talk to my doctor. I love the wings, but after putting on about 50 lbs during chemo (well, 10 before and 10 after - feeling sorry for myself weight), he really wants me to take it off ... and so do I.

Post a comment

(If you haven't left a comment here before, you may need to be approved by the site owner before your comment will appear. Until then, it won't appear on the entry. Thanks for waiting.)

This page contains a single entry from the blog posted on September 30, 2010 6:00 AM.

The previous post in this blog was Fricasseed Chicken with Rosemary and Lemon Juice.

The next post in this blog is Grilled Chicken alla Diavola.

Many more can be found on the main index page or by looking through the archives.

Powered by
Movable Type 3.33
© 2010 - 2012 Slow Travel