The first American Jewish recipe I found for fricassee, a kind of ragout — usually made with chicken, browned lightly with onions in fat and then simmered in the drippings — came from a section on Jewish recipes in Jennie June'sAmerican Cookery Book of 1866.Jennie June Croley was one of the first American newspaper women and founder of the Sorosis Club. In her only cookbook she included a chapter on Jewish "receipts," which probably came to her from her Jewish friend, Genie H. Rosenfeld. "These are all original and reliable, -- the contribution of a superior Jewish housekeeper in New York," she wrote. Mrs. Rosenfeld was the wife of the dramatist, Sydney Rosenfeld, who was also the first editor ofPuck.
This nineteenth-century recipe cooks well today. The slow sautéing of the onions along with the nutmeg, mace, and thyme enhances the taste of the chicken. Serve it with rice.
Ingredients
Yield: 6 servings (M)
Step 1
1.布朗我鸡用2汤匙的油n a heavy sauté pan and set aside.
Step 2
2. Drain the pan, add the remaining oil, and simmer the onions very slowly, covered, for about 15 minutes or until soft. Remove the cover, add the garlic, and sauté until the onions are golden.
Step 3
3. Add the tomatoes and simmer a few minutes. Then add the chicken, the thyme, salt, pepper, allspice, mace, and water. Cover and cook for a half hour or until the chicken is tender, adding water if sauce is too thick.
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Reviews (5)
Back to TopI made this largely because it matched the ingredients I had on hand. And it was okay, but the tomato basically overwhelmed the rest of the dish. Perhaps that is what it tastes like. Not a bad meal, just not very exciting.
lnapor
ny
9/5/2009
Wow! I didn't think this would be so incredible since it's so simple. But it's fantastic! Excellent flavor and not too soupy. I didn't have mace and allspice, so I used dill instead which was great. I also cooked it for about 45 minutes instead of 30. I definitely will make this again.
Anonymous
Mill Valley, CA
9/27/2003
I must have done something wrong but this did not taste that great to me. I made it for a large family dinner and I couldn't even get half of them to touch it. Might try again, but really wasn't impressed the first time around.
Kristi
Seattle
12/5/2001
I used two small broilers, cut into eighths, because I couldn't find a 4 lb fryer. The dish was really easy and turned out great. For the leftovers I just put everything in a soup pot and added two cups of water. I think the chicken was even tastier the second time around.
Anonymous
NJ
3/10/2001
The dish was so easy and quick. I doubled it for company and used 4 fresh tomatoes from my garden. The next night, I cooked up soup pasta and used the stock as chicken soup, and it was the best soup I ever made! My grandmother would be very proud!!!
Anonymous
Campbell Hall, New York
9/15/1999
The dish was so easy and quick. I doubled it for company and used 4 fresh tomatoes from my garden. The next night, I cooked up soup pasta and used the stock as chicken soup, and it was the best soup I ever made! My grandmother would be very proud!!!
Anonymous
Campbell Hall, New York
9/15/1999
