Fricassée de Volaille Printaniére

Chicken Fricassee with Spring Vegetables

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About


  • One 1.5-kilogram (3 pounds, 5 ounces) chicken


Prepare your mise en place for the chicken.

Using a chef’s knife, cut the chicken into quarters as directed. Rinse well and pat dry. Season with salt and pepper to taste.

Heat the butter in a sautoir over medium heat. Add the chicken and cook, skin side down, for about 3 minutes or just long enough to seal the skin without adding any color. Using tongs, turn the ch