Fricassea di Pollo | Fricasseed Chicken
My adorable little Italian Grandmother made fricassea at least once a week. Her fricassees, a meat dish halfway between a saute and a stew, would vary depending on what was in season. She would often feed this to me as my after-school snack with a big crusty piece of bread. I miss those days so much! I enjoy cooking this one-pot wonder because I can be creative with the ingredients, yet it always turns out fabulous! Pair this recipe with a savory glass of Poggio Grande’s Piano, a 100% Sangiovese from Tuscany.
See ingredients, directions and pairings.
Ingredients
1 Whole Organic Chicken, cut up, (most butchers will do this for you), rinsed and patted dry
3 Red Bell Peppers, sliced
2 Yellow Onions, sliced
5 tablespoons EVOO
6 Garlic Cloves, peeled and smashed
1 cup White Wine
2-8 ounce Cans of Imported Italian Tomatoes, I use Mutti cherry tomatoes
Sea Salt, to taste
Directions
Lightly dust each piece of chicken, on both sides, with sea salt.
Heat a large saute pan over high heat and add 3 teaspoons of EVOO and the garlic.
Cook the garlic, stirring, until it becomes golden brown.
Add the chicken and brown it on both sides.
Once browned, transfer the chicken to a plate.
Add the leftover EVOO into the hot pan and then add the peppers and onions, saute until they begin to brown, about 5 minutes.
Add all the chicken, except the breasts, back into the pan.
Pour the tomatoes and wine over the chicken, then reduce heat to a low simmer.
Simmer for 40 minutes, flipping the chicken over a few times.
Now add the breasts to the pan and cover with a lid. Simmer for 15 minutes, or until the meat easily comes away from the bone.
Serve immediately.
Additional Pairings
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