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This is one of our favorite chicken recipes from “The Art of Cookery Made Plain and Easy,” by Hannah Glasse. Similar to other fricassees, it was first browned and then finished in a broth. The chicken picks up the flavor from the grill, but still stays moist and flavorful from the lemon, wine, and broth.
Chickens dressed the French Way.
QUARTER, then broil them, crumble over them a little bread and parsley; when they are half done, put them in a stew-pan, with three or four spoonfuls of gravy, and double the quantity of white wine, salt, and pepper, some fried veal-balls, and some suckers, onions, shallots, and some green gooseberries or grapes when in season; cover the pan close, and let it stew on a charcoal fire for an hour; thicken the liquor with the yolks of eggs, and the juice of lemon; garnish the dish with fried suckers, sliced lemon, and the livers.