Chicken fricassee, Cacciatora style from Essentials of Classic Italian Cooking by Marcella Hazan

  • yellow peppers
  • carrots
  • celery
  • whole chicken
  • canned tomatoes

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

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

  • mharriman on January 25, 2021

    We liked this; it was good comfort food on a cold winter night. I used four skin on, bone in chicken breasts and put them back in the pan after browning for 20 not 10 minutes because they were pretty big breast pieces. The tomato/ wine sauce with the vegetables was lovely. Took one hour from start to finish. Served with Basmati rice but I think rustic bread would have been even better. Update: even better second night with chicken cut in chunks over orzo pasta.

  • purrviciouz on September 10, 2018

    I loved this. I used 6 thighs instead of a whole chicken. I removed the chicken pieces from the pan then tossed egg noodles in the sauce then added the chicken back before serving.

  • Melanie on September 17, 2013

    Very good. I broke a chicken down but didn't have enough meat - would just use pieces next time. I served with the sautéed courgette rounds (p 523), crunchy roast potatoes and grilled asparagus. Will add crusty bread next time, definitely make again!

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