Chicken Fricassée

Preparation info
  • Serves


    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • 3½-4 lb. chicken, cut into serving pieces
  • 4 cloves garlic, crushed
  • 1


Rub the chicken pieces with the garlic, paprika, ginger, salt and pepper mixed together. Refrigerate in a covered container overnight. Scrape off and reserve the seasonings. Pat the chicken pieces dry with paper towels. Heat the chicken fat in a heavy frying pan and sauté the chicken pieces until golden on both sides. Transfer to a heavy covered casserole. In the chicken fat remaining in the fr