Chicken fricassee is a classic dish of Italian cuisine, particularly from the Lazio region. It is a chicken dish cooked in a creamy sauce made from egg yolks, broth, and lemon. Fricassee is a cooking method that involves browning the chicken pieces in a pan before cooking them in the sauce. The result is a rich and flavorful dish, perfect to serve as a main course.
Clean the chicken and pass it over a flame to remove any remaining feathers; wash it, dry it, and cut it into not too large pieces
Wash and scrape the carrot and the celery stalk; wash and clean the parsley; peel the onion and cut it in half
Put the oil on the heat in an earthenware casserole, let it heat up, and sprinkle in the flour, stirring with a wooden spoon to prevent lumps from forming; when the flour is slightly toasted, gradually add the broth, bringing it to a boil, and add the carrot, celery, parsley, and onion to the casserole
Cook for 7-8 minutes and add the chicken pieces; then season with salt and pepper and let it cook for about 30 minutes
Beat the yolks with the juice of half a lemon in a bowl
When the chicken is cooked, remove the casserole from the heat, gather the herbs with a fork, and discard them
Then, stirring quickly, pour the yolks over the chicken, which should not cook but form a smooth and thick cream
Immediately arrange the chicken pieces on a previously heated serving dish
Pan
Bowl
Knife
Store the chicken fricassee in the refrigerator, covered, for up to 3 days.
Fricassee is a typical dish of Italian cuisine, particularly widespread in Lazio.
Italia, Lazio
| Energy (kcal) | 93.06 |
| Carbohydrates (g) | 2.16 |
| of which Sugars (g) | 1.27 |
| Fat (g) | 7.45 |
| of which Saturates (g) | 1.53 |
| Protein (g) | 4.29 |
| Fiber (g) | 0.54 |
| Sale (g) | 0.14 |
