Name: Chicken Fricassee (Csirkebecsinált)
Yield: 6 servings
Cuisine: Hungary
Ingredients: 1 teaspoon sugar; 1 fowl, 3 ½1 to 4 pounds, cut into 16 pieces; ¼ tablespoon white pepper; 2 cups chicken broth or water; 2 tablespoons flour; 1 medium-sized onion, minced; ½ teaspoon salt; 1 tablespoon chopped flat parsley; 1 knob celery, peeled and diced; 3 young carrots, sliced thin

Preparation info

6
servings

Difficulty
Easy

Appears in

The Cuisine of Hungary

By George Lang

Published 1982

About

Ingredients

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

Europe
Hungary
Dinner
Eastern Europe

Method

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.
Dry chicken pieces. Set aside breasts and liver, and cook the rest of the pieces together with onion in a covered pan