Dish Description: Fricassee means to slowly cook meat – in this case, pieces of chicken – by browning and then braising it in a bit of wine with seasonings, resulting in a light-colored sauce.  It is a one of the fundamental techniques of French cooking that everyone should know.  Why? 

Once you get the hang of it – the process, and even using the same protein source each time such as chicken – you can make innumerable dishes simply by varying the other ingredients.  It’s one of those dishes that offers huge variety from just one basic recipe. 

For example, you can choose among the following:  Garlic or shallots?  Rosemary, sage, lavender, or thyme?  Sun-dried tomatoes, or wedges of lemon or orange?  And this is just the beginning.  You can further vary the meal by what you serve with the fricassee:  Pasta, potatoes, rice, bread or polenta?  All can work with it.  And a vegetable accompaniment?  Green beans, carrots, peas, broccoli, beets, asparagus…You get the idea.  

This dish is a classic for cooler months but is suitable year-round.  Every home cook should have this in his or her repertory. 

For this class – revealing our latent desire for a taste of Mediterranean warmth – we will prepare this dish with garlic, rosemary and sun-dried tomato, accompanying it with a suitable vegetable dish (we’ll see what’s freshest in the market) and a house-made bâtard.  We will pair it with dry wines from our 2015 vintage including Albariño, Viognier, Barbera and Cabernet Franc. 

Prep Time:  90 minutes, 30 of which are active time 

Class Details: Tuition $63/person + tax, covers all course materials and wine pairing. Aprons available to purchase or borrow.

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