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.
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