Fricassee is not a culinary term you hear much about anymore. In years past it was commonplace and the term almost always referred to a chicken dish.
In the 17th century, when the term first appears, it could have been a dish made with calve’s liver, young pigeon or chicken.
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In fact, it is nothing more than a chicken stew, and if you are careful with the quality of ingredients, and your technique, it can be quite delicious. Make sure to serve it with crusty French bread, so that good gravy does not go to waste.
4-6 Chicken thighs
1 cup flour
2-3 cups chicken stock
1 chopped onion
1/2 cup chopped celery
1/4 cup chopped bacon
2-3 cubed potatoes
Salt and pepper
Season the chicken with salt and pepper, toss in the flour and then sauté in hot oil until well browned but not done. Remove and set aside. In the same pan, add the bacon and cook for 3-4 minutes, toss in the vegetables, season, and cook over medium heat, add what oil is needed, and cook for 5 minutes. Add the stock and simmer until the vegetables are almost tender. Add the chicken and simmer until the stock thickens and the chicken and vegetables are done. As always, taste and adjust the seasoning. Serve piping how.