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Fricasseed chicken




Source of Recipe


Marcella Hazan's "Essentials of Classic Italian Cooking" (Knopf, 1992).


Recipe Introduction


Simply sumptuous
As it cooks, focus on side dishes to complete your delightful dinner.
Be patient. Though this dinner takes almost an hour from start to finish, it's uncomplicated, uses a minimum of ingredients and tastes spectacular. It's also largely hands-off, providing plenty of time to tend to side dishes (try boiled potatoes or rice and steamed green beans) and relax with a glass of wine.
Depending on the size of the individual pieces, white meat chicken cooks a little faster than dark meat, so chicken breasts may need to be removed


Recipe Link: Serves 4.

List of Ingredients





1 (3- to 4-pound) chicken, cut into 8 pieces
2 tablespoons vegetable oil
1 tablespoon butter
1 sprig fresh rosemary or 1 teaspoon dried rosemary leaves, plus additional as a garnish
3 cloves garlic, peeled
Salt and freshly ground black pepper to taste
1/3 cup dry white wine
2 tablespoons freshly squeezed lemon juice
6 thin strips of lemon zest
for part of the fricassee.

Recipe



WASH chicken pieces and pat dry. In 1 or 2 large saute pans over medium-high heat, heat the oil and butter until the butter melts and the foam subsides. Add the chicken, skin-side down, being careful not to crowd the pan. Cook, turning once, until browned on each side, about 3 minutes per side. Add the rosemary and garlic and season with salt and pepper to taste. Cook, turning once, for 3 minutes more.

ADD wine to the pan(s), bring to a simmer and cook for 30 seconds. Reduce the heat to medium-low, cover partially and simmer, turning occasionally, for 30 minutes or until the chicken is cooked through. It may be necessary to add 2 to 3 tablespoons water to the pan.

TRANSFER the chicken to a platter. Tip the pan and, using a spoon, remove and discard almost all of the fat and cooking juices. Return the pan to medium-low heat, add the lemon juice and zest and cook, stirring constantly with a wooden spoon and scraping the bottom of the pan until warmed through, about 2 minutes. Pour the pan juices over the chicken and serve immediately.


PER SERVING (without skin): 332 calories; 45g protein; 1g carbohydrates; 14g fat (4g saturated fat); 145mg cholesterol; 211mg sodium; trace dietary fiber.