Chicken Fricassée

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Preparation info

  • Portions:

    12

    • Difficulty

      Medium

Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
3

Method

Procedure

  1. Cut the chickens into 8 Pieces each. Season with salt and white pepper.
  2. Melt the butter in a brazier over moderate heat.
  3. Add chicken and onion. Sauté very lightly so the chicken is seared on all sides, but do not brown.
  4. Add the