Fricasseed chicken with rosemary and lemon juice from Essentials of Classic Italian Cooking (page 334) by Marcella Hazan

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Notes about this recipe

  • westminstr on October 23, 2025

    Made with leg quarters from the farmers market. They turned out so tender and good with a very tasty sauce. Served w farro but bread would have been great or mashed potatoes.

  • Zosia on October 02, 2016

    A nice alternative to roast chicken with rosemary and lemon. The chicken was moist and the sauce was very flavourful; I served it with lots of good bread so none of that went to waste.

  • fprincess on May 08, 2012

    I made this recipe last night with a pastured chicken. The most challenging part of the recipe for me was to cut the chicken into 8 pieces. This was a first for me, but I did relatively ok. After that step, the recipe is very straightforward - brown the chicken in oil and butter, add garlic, fresh rosemary s+p, deglaze with white wine (I used leftover Californian champagne that had gone flat), cover and simmer for about an hour total. The breasts are removed and added at the end so they don't overcook. At the end, the lemon zest and juice are added. I served the chicken with white rice to soak up the juices, and sugar snap peas. Picture here: http://forums.egullet.org/index.php/topic/97209-marcella-hazan/page__st__30__p__1876604#entry1876604

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