Chicken fricassee with lemon, saffron, and green olives from The 150 Best American Recipes: Indispensable Dishes From Legendary Chefs and Undiscovered Cooks by Molly Stevens and Fran McCullough

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kari500 on September 02, 2012

    Need to try just using regular lemon. We absolutely loved this. Bit of chopping involved, so not the best meal to make on a busy day, but definitely delicious.

  • chawkins on May 03, 2012

    Instead of the preserved lemon, I've always just use regular lemon as suggested by the notes from their test kitchen and it always turns out well.

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