Fricassee de Poulet

Chicken Fricassee

Appears in

The preparation of a Fricassée of chicken is exactly the same as for a Fricassée of veal taking account of the difference in texture of the meat and adjusting the cooking time in consequence. It is also necessary to remember that the main difference between a Fricassée and a Blanquette is that in a Fricassée the meat is cooked directly in the sauce.

For this preparation the legs should always be cut in two pieces.