#fricasee

Is this how you roll?

Fricassees are a traditional dish from Tunisia. Tunisian fricassee recipe easy to make at home Popular recipe of Tunisian cuisine Find a recipe of Tunisian Fricassés, very appetizing and very tasty sandwiches. These are fried rolls that you can garnish them in different ways

That focaccia, those yolks, the ribs , this sauce ... Oh you freakin' fricassee stop making me want you every morning.

One skillet dishes are the way to go for week night dinners. This recipe came from Martha Stewart Living April 2011 issue. There is incredible flavor in this one-skillet dish. Fennel and red onion intensify the braising liquid, which becomes a pan sauce. This meal costs about $20 including two bunches of asparagus and polenta I used for sides. I used an organic whole chicken fryer that I butchered into 10 pieces. I also saved the unused chicken parts (carcass, neck bone and innards) and made stock out of it for soup for later use. Chicken, Fennel, and Artichoke Fricassee Active time: 25 mins. Total Time 35 mins. Serves 4 1 whole chicken (about 4 pounds), cut into 10 pieces. Season with coarse salt and freshly ground pepper 1 T EVOO 1 fennel bulb, trimmed, cored and cut into 1/4-inch wedges, 1/4 cup fronds reserved 1 can (15 ounces) water-packed whole artichoke hearts, drained 1 small red onion, cut into 1/2-inch wedges (I had a yellow onion, either works well). 1 cup of chicken stock 1 tablespoon red-wine vinegar 3 T fresh flat-leaf parsley (I did not have this to add, but it is optional) 1. Preheat oven to 425 degrees. Season chicken with 1 tsp. salt and 1/2 tsp. pepper. Heat oil in large ovenproof skillet over high heat until hot but not smoking. Brown chicken on all sides, 8 to 10 minutes. Transfer to a plate. Pour off all but 1 T of fat. Reduce heat to medium-high. Brown fennel wedges, artichokes and onion in skillet, stirring occasionally 2 to 3 minutes. 2. Return chicken to skillet. Add stock. Transfer to oven. Braise until cooked through 18-20 minutes. Transfer chicken and vegetables to a platter. reduce braising liquid over high heat to about 1/3 cup. Stir in vinegar. Pour sauce over chicken and top with fennel fronds and parsley. Roasted Asparagus Wash and trim 2 bunches of asparagus. Place on baking sheet. Toss with EVOO, salt and pepper. Roast in oven for 15-20 mins. Can cook this at the same time as the chicken. Polenta boil 6 cups of water slowly stir in 1 3/4 cups of polenta add 1 teaspoon of salt turn down heat to low to medium heat and stir occasionally. cook for about 10-15 minutes or until thickened. add 1-2 T of butter, stir in until melted. Polenta will thicken/harden as it sits. Enjoy!

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