Pollo con le Cipolle

Fricasseed Chicken with Onions

Preparation info

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    Appears in

    Marcella's Italian Kitchen

    Marcella's Italian Kitchen

    By Marcella Hazan

    Published 1986

    • About

    The quality of creaminess does not belong to cream alone; onions have it too. The creaminess of cooked-down onions acquires a piquant sweetness that in this recipe envelops the fricasseed chicken. To make onions clingingly creamy and tasty, it is worth repeating here what has been said elsewhere: They must first be cooked in a covered pan a long time over low heat, then uncovered and browned lightly.