Chicken fricassee with red cabbage from Essentials of Classic Italian Cooking (page 333) by Marcella Hazan

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

  • bching on April 01, 2019

    Only okay. The cabbage did not cook down into a sauce as the recipe promised, and the dish needed an acidic zing. The real dealbreaker for me is the amount of prep work, cooking time, and clean up required for mediocre results.

  • vickster on October 03, 2018

    Such a simple dish, with few ingredients, but rich and delicious. (But it does take a while to cook). The cabbage dissolves into a clinging sauce, as described in recipe intro. I did make substitutions with what I had on hand: Cornish game hen, green cabbage and white wine. Also added a few lemon verbena sprigs. I will be making this again.

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