Fricassee of Chicken with Fresh Garden Herbs

Fricassée de volaille aux herbes vertes du jardin

Preparation info

  • For


    • Difficulty


    • Ready in

      55 min

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About


  • 1 white-fleshed chicken, of 1.5 kg ( lb)
  • 50 g<


  1. Clean and singe the chicken, as if for roasting, and cut into four pieces – two with the wings and two with the legs. Make a small incision between the drumstick and the thigh of the chicken to speed the cooking process. Cut off the last joint of the wings.
  2. Wash the herbs in several waters and drain carefully. Detach each leaf of chervil and watercress, and thr