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How-To

Three Hearty Chicken Fricassées

Gentle simmering is the key to tender chicken and a savory sauce

Fine Cooking Issue 17
Photos: Philippe Houze & Susan KaPhoto
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What is more comforting than a stew on a cold winter’s day?  (And did you know that a fricassée is a stew?) Dennis Baker presents three versions of chicken fricassée: the elegant Coq au Vin; the classic Chicken & Dumplings; and a Mediterranean-inspired Chicken with Garlic & Olives. He conducts us through the process of making a fricassée, noting divergences between the three recipes under discussion. He describes all these recipes as forgiving, but he does insist that you buy the best chicken you can (a large, fresh bird, locally raised) and that you use homemade stock. Each fricassée finishes with a different sauce; Baker explains each one. He concludes by urging us to experiment with our own variations. Recipes include: Coq au Vin (Chicken with red wine); Chicken with Garlic & Olives; and Chicken & Dumplings.

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