The word fricassee conjures up many visions, some made with gizzards, meatballs, chicken and all manner of stuff swimming in tomato sauce and cooking for hours. Sort of like a Jewish version of Italian Sunday Gravy….everything into the pot!
Fricassee is actually a technique of partially browning chicken or turkey in fat and then braised in a sauce. How does this differ from a classic braise? The vegetables and meat are not completely browned, and the resulting braising liquid is not defatted and reduced until a thick glaze has formed. In other words, NO FUSS! This is a quick dish and you look like a rock star.
Serve alongside Spicy Roasted Eggplant.
- Cook Time
- Prep Time
- 4 to 6Servings
- Extra virgin olive oil
- Kosher salt
- Fresh ground black pepper
- 6 chicken thighs or 1 whole chicken, cut into 8 pieces
- 1 onion, thinly sliced
- 6 garlic cloves
- 1 tablespoon za'atar
- ½ cup crushed, or chopped tomatoes
- 1 lemon, thinly sliced into rounds
- 2 cups chicken broth
- ½ cup tahini
- Garnishes: chopped fresh flat-leaf parsley, za’atar, sesame seeds
1. Preheat oven to 350°F.
2. Heat a large saute pan, lightly coated with evoo, over medium heat. Pat dry chicken and season with salt and pepper.
3. Place chicken skin side in pan and lightly brown for 5 minutes. Push chicken aside and add onion. Continue cooking for 5 minutes more until onion has softened. Add garlic, tomatoes, za’atar and lemon. Cook for 2 minutes until garlic has softened slightly.
4. Add chicken broth and tahini. Stir together to form a creamy sauce.
5. Partially cover and cook either stovetop or in the oven at 350°F for 30 minutes or until chicken is cooked through.
6. Transfer chicken to a platter. Pour sauce over chicken and garnish with parsley, za'atar, and sesame seeds. Serve alongside Spicy Roasted Eggplant.