"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Chicken Fricassee Recipe

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This recipe for Chicken Fricassee, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rosalie Inocencio (mom)
Added: Wednesday, November 1, 2006


1 sectioned chicken
1/4 c. olive oil
1 c. onion
1/2 c. white wine
1 garlic clove
2 anchovies
2 T. capers
2 T. pine nuts
1/2 c. parsley
2 T. salt
1/2 tsp. pepper
1 tsp. rosemary
chicken broth
Optional mushrooms ( I prefer them)

In a pot with oil, brown the chicken. Remove meat and brown onion, return the chicken and add wine. In a bowl combine garlic, anchovies, capers, pine nuts, parsley, salt, pepper and rosemary and make a paste. Blend with the chicken and mushrooms on low heat 1 hour. Add small amounts of chicken broth to add moisture. Let thicken and serve.

Personal Notes:
Personal Notes:
I prefer this dish over rice and with a nice bottle of white wine.




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