George Lang

Chicken Fricassee

Csirkebecsinált

Preparation info

  • 6

    servings
    • Difficulty

      Easy

Appears in
top 1000The Cuisine of Hungary
The Cuisine of Hungary

By George Lang

Published 1982

  • About

Ingredients

  • 1 fowl, 3 ½1 to 4 pounds, cut into 16 pieces
  • 1

Method

  1. Render chicken fat in a heavy casserole until most of the fat is melted. In 1 tablespoon of the fat slowly wilt onion until limp, about 15 minutes.
  2. Dry chicken pieces. Set aside breasts and liver, and cook the rest of the pieces together with onion in a covered pan