Chicken in Fricassea

Chicken in Fricassea is first seared in a pan and finished off by braising the meat in some wine or broth.  Add a side of roasted potatoes or rice and you have a complete meal.

This video courtesy of Fontana Forni USA demonstrates the cooking process. If you would like a written copy of the instructions, click here.


  • 8 Chicken thighs – usually cut up pieces of a whole chicken are used, but this is what I had in the refrigerator.
  • 3 yellow onions sliced – you can also add garlic with skin on – aglio in camicia
  • 1/2 cup white wine – also some chicken broth (I did not have any on this day)
  • Salt and pepper to taste
  • Juice of one lemon
  • 1 egg or 2 egg yolks
  • 1 Tbsp mustard
  • Hot pepper flakes
  • Parsley for garnish
  • Olive oil to coat bottom of frying pan
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