Pollo in fricassea

Ingredients

• 1 wholeyoung chicken, cut into serving pieces
• 1onion, preferably a fresh spring onion, thinly sliced
• A splashwhite wine
• 250 ml (1 cup)chicken broth, preferably homemade
• 1 sprigfresh rosemary
• 1 sprigfresh sage
• As neededolive oil
• To tastesalt and pepper
• Juice of 1lemon
• 2egg yolks

Instructions

1. 1

   Soften the onion

   In a braiser or sauté pan large enough to hold the chicken in one layer, gently cook the onion in abundant olive oil until soft and translucent. A pinch of salt and a few drops of water can help it soften without browning.

2. 2

   Brown the chicken

   Raise the heat to medium and add the chicken pieces. Turn them occasionally until lightly browned on all sides, taking care not to burn the onion. Season generously.

3. 3

   Add the wine

   Pour in the white wine and scrape up any chicken stuck to the bottom of the pan. Let the wine evaporate.

4. 4

   Braise with herbs

   Add the broth, rosemary and sage. Reduce the heat to low, cover and braise for 30–45 minutes, until the chicken is tender and completely cooked through. Keep ample liquid in the pan, adding more broth if needed. To help prevent overcooking, remove the breasts about halfway through and return them just before the next step.

5. 5

   Finish the sauce

   Uncover the pan and remove the rosemary and sage. Beat the egg yolks with the lemon juice in a small bowl, then stir the mixture into the pan until the cooking liquid thickens into a light, creamy sauce.

6. 6

   Serve straight away

   Serve the chicken immediately with good-quality crusty bread.

What is chicken fricassée?

Fricassée is a traditional style of cooking chicken in a pan with a gently made sauce. This Italian-named version combines braising with a bright egg-yolk and lemon finish.

The method works because the chicken cooks slowly in broth and herbs, while the yolks thicken the liquid at the end. The result is tender chicken with a light, creamy sauce rather than a heavy one.

Nutrition and macros by portion

The nutrition label shows one serving as written: 590 calories, 49g protein, 5g carbs, 40g fat.

Chicken supplies most of the protein, while the olive oil and egg yolks contribute much of the fat. The onion, broth and wine add relatively modest amounts of carbohydrate, and bread served alongside would add more. Balance the plate with a green vegetable or salad and choose how much bread to serve.

Build the base gently

Onion: Cook it slowly in abundant olive oil until translucent, not browned. A pinch of salt and a few drops of water help it soften evenly.

Chicken: Brown the pieces lightly after the onion has softened. Turn them as they cook and keep an eye on the onion so it does not catch.

Make the braising liquid count

White wine: Scrape the base of the pan as the wine goes in to lift the browned bits into the sauce. Let the wine evaporate before adding the broth.

Broth and herbs: Keep the rosemary and sage in the pan as the chicken braises. The liquid should remain plentiful; top it up with more broth if it reduces too far.

Check the chicken for doneness

Timing: Start checking after 30 minutes, as the total braising time is 30–45 minutes and pieces may vary in size. The chicken should be tender and completely cooked through.

Breasts: These can cook faster than the other pieces. Removing them about halfway through and returning them just before finishing the sauce helps keep them from overcooking.

Thicken the sauce carefully

Egg and lemon: Beat the yolks and lemon juice together before adding them to the pan. Stir them into the cooking liquid to create a light, creamy finish.

Gentle heat: Once the yolks go in, stir until the sauce thickens and avoid letting it boil vigorously, which can make the texture less smooth.

Serve with something to mop up the sauce

Crusty bread is the suggested accompaniment and soaks up the lemony, herb-scented sauce. Serve the chicken as soon as the sauce is ready.

For a fuller meal, add a simple green vegetable or salad alongside the bread; keep the sides straightforward so the braised chicken remains the focus.

Recipe notes & tips

• Choose a pan that holds the chicken pieces in a single layer so they brown evenly.
• Keep the onion pale and translucent rather than letting it brown.
• Turn the chicken during browning so each side gets some colour.
• Check the liquid level during braising and add broth if the pan is getting dry.
• Remove the rosemary and sage before stirring in the yolk mixture.
• Serve the sauce promptly while it is freshly thickened.

Variations

• Extra herbs: Add another small sprig of rosemary or sage if you want a more pronounced herbal flavour.
• More lemon: Add a little extra lemon juice to the beaten yolks for a sharper finish.
• Homemade broth: Use homemade chicken broth for the braising liquid, as suggested in the recipe.
• Spring onion: Use a fresh spring onion in place of a regular onion for a gentler onion flavour.
• Bread on the side: Serve with toasted crusty bread for a sturdier accompaniment.

Common mistakes to avoid

• Browning the onion: Keep the heat gentle and add a few drops of water so it softens without catching.
• Crowding the pan: Choose a pan large enough for one layer of chicken pieces so they can brown properly.
• Letting the pan dry out: Check the liquid while braising and add more broth when needed.
• Overcooking the breasts: Take them out about halfway through the braise and return them before finishing the sauce.
• Adding the yolks too quickly: Beat them with the lemon juice first, then stir the mixture into the cooking liquid.
• Boiling the finished sauce: Stir gently over low heat until it thickens rather than letting it boil vigorously.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a covered pan until hot throughout, adding a splash of broth if the sauce has thickened; avoid a vigorous boil.

Frequently asked questions