Chicken fricassee with artichokes & mushrooms from All About Braising: The Art of Uncomplicated Cooking (page 164) by Molly Stevens

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fried croûtes

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

  • Eat Your Books

    Can substitute brandy for Cognac, and dry white vermouth for dry white wine.

  • Foodelf on April 13, 2013

    Artichoke hearts seem to have vanished from the universe ... I used quartered hearts and they were fine. I loved the nuanced flavours in this dish and the prep was really easy - a great early spring dish when we're still getting those chilly evenings. I reviewed this recipe on EYB Cooking from Your Books thread (http://www.eatyourbooks.com/forum?g=posts&t=580&p=3).

  • Ladyberd on December 20, 2012

    Couldn't get artichoke bottoms so used hearts without any issue. My husband said he'd serve this to company - his highest praise. Easy and satisfying, I'll make it again.

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