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Chicken Fricassea - Forno Bravo Forum: The Wood-Fired Oven Community



I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Chicken Fricassea

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  • Chicken Fricassea

    We got this recipe for our daughters' Italian teacher. She made it for us, and we adapted it to a brick oven. Molto buono.

    1lb (or how much you want) chicken legs and thighs
    1 onion, diced
    1/4 cup good olive oil
    1 cup white wine
    1/4 cup pine nuts
    1/4 cup olives

    In a medium hot pizza oven, place the onions and olive oil in either stainless steel or terra cotta pot that has a lid. The chicken should fit on one layer.

    Saute the onion until it is translucent, which should be pretty quick.

    Then add the chicken and brown. Depending on your oven, you could do this without turning the chicken. Add the wine and pine nuts and cover. Bake until the chicken falls from the bone -- it should feel stewed. Add the olives at the end to heat through.

    We had it with lentils in a vinegrette and tuscan white beans. The sauce is great. Our friends liked it.

    I looked the recipe up on Google (pollo in fricassea), and there are options where you flour the chicken before you brown it, add an egg yoke to thicken the sause, add peas, and use a mix of white wine and chicken stock.

    Either way, it's a great brick oven dish. A type of Italian coq a vin.

    Last edited by james; 03-27-2006, 03:44 PM.
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