Go Back
–+ servings
Fricasseed Chicken with Rosemary and Lemon

Fricasseed Chicken with Rosemary and Lemon

Chicken is browned and braised in white wine, then finished with a bright splash of fresh lemon juice and zest. A refreshing variation on fricassee.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 minute
Total Time 16 minutes
Servings: 4 servings
Course: Main Dish
Ingredients Method

Ingredients
  

Main Ingredients
  • A 3- to 4-pound chicken, cut into 8 pieces
  • 2 tablespoons vegetable oil
  • 1 tablespoon butter
  • 1 sprig of fresh rosemary OR 1 teaspoon dried leaves
  • 3 garlic cloves, peeled
  • Salt
  • Black pepper, ground fresh from the mill
  • 1/3 cup dry white wine
  • 2 tablespoons freshly squeezed lemon juice
  • Lemon peel (no pith), cut into 6 thin strips

Method
 

Instructions
  1. Brown chicken in oil and butter. Add rosemary, garlic, salt, pepper.
  2. Remove breasts. Add wine. Simmer legs covered 40 mins.
  3. Return breasts. Cook 10 mins more.
  4. Transfer chicken to platter.
  5. Add lemon juice and peel to pan. Deglaze. Pour over chicken.

Tried this recipe?

Let us know how it was!