Fricasseed Chicken

A recipe from an ad for the American Wine Advisory Board
published in LIFE magazine November 26. 1945

Fricasseed Chicken

Bring out the goodness – with wine

This chicken fricassee can start you on a test of some pleasurable eating. You serve the chicken steaming hot. Then pour a glass of California Sauterne, well chilled – and taste the wine and food together.

2 cups water
2cups California Sauterne
or other white wine
1 1/2 tsp salt
2 slices each of carrot and onion
Parsley and celery tops
4-5 lb fricassee hen
3 tbsp flour
1/2 cup thin cream
2 egg yolks, beaten


To fricassee chicken – Heat 1 cup of water and t cup of wine to boiling in a large saucepan. Add sal, vegetables, cut-up chicken; cover, simmer until tender (about 2 hours). Take up chicken; keep hot.

For the gravy – Strain broth, skim off excess fat; add remaining wine and enough water to make 3 cups liquid; season. Reheat; thicken with flour mixed with cream and egg yolks. Add 1 cup cooked peas. Serve on hot chicken.