Fricasseed chicken with egg and lemon, Marches style from Essentials of Classic Italian Cooking (page 335) by Marcella Hazan

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Notes about this recipe

  • twoyolks on November 22, 2019

    I was really impressed by this. The chicken stock reduces down to a consistency that coats the chicken and then the egg yolks thicken the sauce. The lemon juice provides nice acidity (or makes it a little bit spicy if you ask my daughter). I'm not convinced the cooking times are accurate. I used a small chicken (2.3 lbs) and the breasts were well undercooked given the cooking time in the recipe (10 mintutes) so I continued to cook them for about 10 minutes longer.

  • mzgourmand on October 21, 2018

    One of my favorite recipes in the world - and literally everyone who eats it loves it as well. Onions are supposed to be lightly browned before you add the chicken and brown it but it is very easy for the onions to scorch this way, because of the extended cooking time, so I have started to make an extra batch of sauteed onions to have on hand so I can remove the charred ones.

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