Chicken Fricassee

braised chicken recipe, chicken fricassee

5 from 1 review

A moist, fall apart chicken recipe


  • 6 pieces chicken – legs and thighs are best
  • 1 tin anchovies
  • 1/3 cup balsamic vinegar
  • 1/4 cup water plus more if needed
  • 3 garlic cloves
  • 1 TBS fresh rosemary or 2 tsp dried
  • 2 TBS canola oil
  • 2 TBS olive oil
  • 1/2 cup all purpose flour
  • salt and pepper


  • Mince the garlic very finely.
  • Drain the anchovies and add them to the garlic. Chop together until you have a well blended paste.
  • Add the rosemary and cut the rosemary into the anchovy/garlic paste. Set aside.
  • Season your flour with salt and pepper.
  • Dust the chicken pieces with the seasoned flour.
  • Heat the canola oil in a heavy bottomed saute pan until hot.
  • Add the chicken pieces and brown on both sides.
  • Remove the chicken from the pan and the pan from the heat.
  • Carefully drain the oil from the pan and clean the pan with a paper towel until it is free from any cooked on residue.
  • Return the pan to the heat, add the olive oil and heat over med. high heat.
  • When hot add the garlic/anchovy/rosemary mix to the pan. Quickly swirl it around.
  • When you start to smell the garlic add the chicken and its juices to the pan. Add the balsamic vinegar and the water. Stir to make sure all is combined.
  • Lower the heat to low, cover the pan and let cook for 15 minutes.
  • Turn the chicken, cover and let cook for 15 minutes. Repeat this two more times. If you need to add a little water to the pan to keep it from drying out that is OK.
  • Serve the chicken over rice or potatoes with some of the pan juices.

Keywords: braised chicken recipe, braised chicken, chicken fricassee, chicken recipe