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Fricken Fricassee

March 27, 2012

Chicken & Mushroom Fricassee

“Anything with chicken, mushrooms & cream & pasta, please,” was the answer to my “what would you like for dinner?” query today!! Nothing but specific, is my engineer man!! It was fortunate that we had all of those ingredients in stock and I had to document my Chicken Fricassee recipe for my Primal class next fortnight.

A Fricassee is a catch-all term used to describe a stewed dish typically made with chicken, but other types of white meat can be substituted. It is cut into pieces and then stewed in  a sauce, which is then thickened with butter and cream or milk. OK, the cream & milk part is not very Primal but it often includes other ingredients and vegetables. A Greek fricassee is often made with pork and usually contains either wild green herbs or lettuce and the sauce is thickened with beaten  eggs just before serving.

A Cajun fricassee is any type of meat or seafood stewed in a gravy made with a dark roux, usually the color of milk chocolate. As in most Cajun dishes, it also contains  onions, capsicum, celery, and garlic, and is served over rice.

Tonight I served this over fettuccine, but a true fricassee is served over rice. Stay tuned the recipe is coming!

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