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.

« Chicken Fricassee with Red Cabbage | Main | Fricasseed Chicken with Egg and Lemon, Marches Style »

Fricasseed Chicken with Rosemary and Lemon Juice

My first recipe back after three weeks in France. Lucky me, I get an easy one that turned out great.

Pretty simple. Ingredients, sans black pepper, shown below - some wine, butter, vegetable oil, salt, garlic, rosemary, a lemon and a 3-4 pound chicken. I had to cut the chicken into 8 pieces. Marcella says to cook the chicken in a sauté pan large enough so that the pieces don't touch. Well she must have a huge sauté pan. I had to use both of mine. Total cooking time is well under an hour - and most of that time the breasts are sitting off to one side.

IMG_8559a.JPG

The final result. Great taste and the meat is falling off the bones.

IMG_8563a.JPG

What I liked about this recipe:

Everything. And enough left-overs for a couple of lunches. I'm not used to cooking a whole chicken. This recipe makes a lot of sense and likely more economical than just buying & cooking parts.

What I didn't like about this recipe:

Nothing. Pretty easy. The most difficult part is cutting the chicken into 8 pieces and any time I get to use a big knife is fine with me.

Would I make it again?

Yes.

Posted to 3. Wednesday - Doug by DougPhillips on September 29, 2010 6:00 AM

Comments (7)

jerry:

Yum! What a great combination that would be.. . . Another example of how a few simple ingredients can produce fabulous results!

Posted by jerry | September 29, 2010 6:20 AM

Posted on September 29, 2010 06:20

Mindy:

Agreed, a few ingredients and voila! Perfect. This recipe is one even I could make!! (and looks amazingly delicious in your photo). Welcome back!

Posted by Mindy | September 29, 2010 7:44 AM

Posted on September 29, 2010 07:44

Susie L:

Welcome back Doug, great job! This is one of my favorites...

Posted by Susie L | September 29, 2010 10:12 AM

Posted on September 29, 2010 10:12

Palma :

When I made my cacciatora last week for guests, I also made 4 thighs with this recipe in a separate pan for ME, as I'm not a big tomato fan. I loved it too!

Posted by Palma | September 29, 2010 10:46 AM

Posted on September 29, 2010 10:46

Irene:

Yum! I need to make this one soon.

Posted by Irene | September 29, 2010 11:06 PM

Posted on September 29, 2010 23:06

Marcella Hazan:

Good work, Doug, and nice photography. I do have large saute pans - 14" - but my chickens used to be smaller, as I mentioned in an earlier post. I think 4 pounds is huge, but I see even larger ones in the market.

Palma, not only do you avoid whole fish, but you don't even like tomatoes. What other startling revelations are in store for us? Are you sure you are Italian?

Posted by Marcella Hazan | September 29, 2010 11:44 PM

Posted on September 29, 2010 23:44

Deborah:

I agree, a 4 pound chicken is huge. Pretty soon, they will be the size of a small turkey, won't they?

I found an organic farm near me that has free range eggs They don't feed them any chemicals, harmones, or antibiotics. They also don't feed them genetically modified corn. I wonder if they only sell eggs, or if they sell chickens as well. hmmm

Posted by Deborah | September 30, 2010 7:44 AM

Posted on September 30, 2010 07:44

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This page contains a single entry from the blog posted on September 29, 2010 6:00 AM.

The previous post in this blog was Chicken Fricassee with Red Cabbage.

The next post in this blog is Fricasseed Chicken with Egg and Lemon, Marches Style.

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

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