Sautéed chicken with vinegar sauce and wild mushrooms (Fricassée de poulet au vinaigre et champignons sauvages) from Wolfgang Puck's Modern French Cooking For The American Kitchen: Recipes From The James Beard Award-Winning Chef-Owner of Spago (page 83) by Wolfgang Puck

  • chicken pieces
  • Japanese tree mushrooms
  • Show all ingredients...

  • EYB Comments

    Can substitute red wine vinegar for sherry vinegar, brown veal stock for chicken stock, and wild mushrooms for Japanese tree mushrooms. You may use the Chicken stock (Fond de volaille) recipe on p. 65.

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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 red wine vinegar for sherry vinegar, brown veal stock for chicken stock, and wild mushrooms for Japanese tree mushrooms. You may use the Chicken stock (Fond de volaille) recipe on p. 65.

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