Fricassea di Pollo

This is Rhiannon's most favourite dish. A very easy dish to cook. I've cooked it countless times and only once have I ruined it: I cooked it for my mum and sister when Rhiannon was a week old. Perhaps it was my hormones, but I addled the sauce, and overcooked the noodles. It was edible - just!


4 skinned chicken joints (or breasts)

Grated rind of an unwaxed lemon

1 onion, peeled and thinly sliced

1 bay leaf

1 pint Brodo di Pollo - see below (I've been known to use a pint of stock made from a good quality stock cube to no ill effect)

Few parsley stalks

Salt and white pepper


1 oz plain flour

half pint milk


freshly ground white pepper

2 egg yolks, light beaten

2 tablespoons chopped fresh parsley

2 tablespoons lemon juice


Place chicken into a large shallow pan with the lemon rind, onion, bay leaf, Brodo di Pollo, parsley stalks and salt and pepper to taste.

Bring to the coil, cover and simmer for 45 minutes or until the chicken is tender.

Remove chicken to a heated serving dish and keep warm

Strain the chicken cooking liquid

Melt the butter in a pan and stir in the flour.

Cook for one minute, without allowing it to colour.

Gradually stir in the milk and half pint of the cooking liquid.

Bring to the boil and simmer gently until thickened, stirring.

Add salt and pepper to taste, the egg yolks, parsley and lemon juice.

Heat through gently without allowing the sauce to boil.

Pour the sauce over the chicken portions and serve with plain boiled tagliatelli.

Brodo di Pollo

Whenever I roast a chicken, I save the resulting juices and freeze them for chicken stock, removing any fat.

To make the stock, place in a saucepan such defrosted juices: three carrots; one onion, peeled and stuck with 3 cloves; 2 sticks chopped celery; a teaspoon of crushed peppercorns; and a handful of parsley stalks.

Add a pint of water, bring to the boil and simmer for an hour or two.

Strain the resulting liquid.

Now you can see why a stock cube is so appealing.