RecipeMuncher

“Eh, What’s up Doc?’We’re making comfort food. A fricassée makes me think of an Alsatian grandmère in a farm kitchen cutting her chicken, fresh from the coop, into pieces with a sturdy knife while her petite-fille watches on a stool next to her ready to help. Although there’s not much to help with in this recipe. Fricassée is lighter than a stew and perfect for Spring. It turns out Abraham Lincoln loved chicken fricassée, and I’m a fan now too. After cutti (...)