Fricasseed Chicken / Hønsefrikasse

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


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 or an other good white wine, well chilled – and taste the wine and food together.

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Hen Fricassé / Hønsefrikassé

A traditional Norwegian dinner recipe found in “Fjærkre”
(Poultry) published by the Hjemmet’s Kokebokklubb in 1882
Hen Fricassé / Hønsefrikassé

Thanks to the devoted efforts of a host in a consumer program on Norwegian television, we can finally get hens in the stores again here and I can finally make one of my childhood’s big dinner favorites, hen fricassé. To make the dish with chicken will never, ever be the same – Ted

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Frikassé On Smoked Pork Knuckle / Frikassé På Røkt Svineknoke

A traditional Norwegian dinner recipe found on
Frikase på røkt svineknoke - Real husmannskost_post

This traditional Norwegian dish is incredibly delicious winter food! Pork knuckle is very easy to prepare and if you cook the knuckle the night before you’ll use max 20 minutes to cook this delicious dinner.

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Chicken In Dill Sauce / Kylling I Dillsaus


A traditional Norwegian chicken recipe from

948_kylling i dill saus_post

traditional badge2Need a tip on how to spice up the usual chicken fillets? Chicken in dill sauce is almost like a fricassee, with delicious light sauce flavoured with dill and lemon. Here you can just use the vegetables you want.

Fricassee is a way of cooking where meat and / or vegetables are cut  into medium sized pieces and boiled in broth or sauce and smoothed with butter and cream or egg yolk.

The French word fricassée is an old expression that can be traced back at least to the 1400s. The etymology is uncertain. Maybe it’s a combination of pandering (to fry) and casser or Quass (break into pieces).


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