Fricassée de Volaille

Chicken-Vouvray Casserole

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 2 (3-pound) fryers, cut up
  • Salt and pepper
  • 2 slices


  1. Use only breasts, legs, and thighs of chickens. Cut breasts in half. (Boil remaining pieces of chicken and the giblets to make stock. Use the meat from these pieces to make salad.) Salt and pepper the chicken. Let stand. Fry bacon until slightly crisp.
  2. Peel onions. Cut stems from the mushrooms even with the caps. (Add stems to stock pot.) Wash caps.