Subj : Brown Frickasey (Chicken Stew)
To   : All
From : Ben Collver
Date : Sat Apr 20 2024 09:09:35

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Brown Frickasey (Chicken Stew)
 Categories: Chicken, Stew
      Yield: 1 Batch
 
      3 tb Butter; up to 4 tb
      2    Chicken breasts; sliced into
           -2" strips
      4 tb Flour; for coating chicken
    1/2 lb Pork sausage meat (either
           -sausage removed from its
           -casing or sausage meat sold
           -uncased)
      1 md Onion; chopped
      4    Anchovies; chopped
  1 1/2 c  Chicken broth; up to 2 c
           Salt and pepper; to taste
    1/2    Lemon; juice of
      2 tb Parsley; chopped
 
  Lightly flour the chicken strips by rolling them in a plate or bowl of
  flour. Finish chopping the onion and anchovies and readying the
  sausage meat. Make sure your stock is also ready to go if you're
  defrosting it or using a concentrated boullion preparation.
  
  In a dutch oven or large pot, heat the butter until it melts, smells
  nutty, and starts to darken in color. Add the strips of floured
  chicken slowly. Don't worry if all the chicken doesn't fit at the
  beginning because the strips will shrink as they cook. Turn the meat
  over so that it cooks on both sides. When the outside of the chicken
  starts to brown, add the sausage meat and cook for 1 minute. Add the
  chopped onion and anchovies and cook for 1 minute more.
  
  Add the broth and simmer uncovered for 15-20 minutes. When the gravy
  is thick and everything is well cooked, squeeze the juice of half a
  lemon into the stew. Sprinkle parsley on top. Serve hot.
  
  Recipe by Marissa Nicosia
  
  Recipe FROM:
  <https://rarecooking.com/2014/12/08/to-make-a-brown-frickasey/>
 
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