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Title: Brown Frickasey (Chicken Stew)
Categories: Chicken, Stew
Yield: 1 Batch

3 tb Butter; up to 4 tb
2 Chicken breasts; sliced into
-2" strips
4 tb Flour; for coating chicken
1/2 lb Pork sausage meat (either
-sausage removed from its
-casing or sausage meat sold
-uncased)
1 md Onion; chopped
4 Anchovies; chopped
1 1/2 c Chicken broth; up to 2 c
Salt and pepper; to taste
1/2 Lemon; juice of
2 tb Parsley; chopped

Lightly flour the chicken strips by rolling them in a plate or bowl of
flour. Finish chopping the onion and anchovies and readying the
sausage meat. Make sure your stock is also ready to go if you're
defrosting it or using a concentrated boullion preparation.

In a dutch oven or large pot, heat the butter until it melts, smells
nutty, and starts to darken in color. Add the strips of floured
chicken slowly. Don't worry if all the chicken doesn't fit at the
beginning because the strips will shrink as they cook. Turn the meat
over so that it cooks on both sides. When the outside of the chicken
starts to brown, add the sausage meat and cook for 1 minute. Add the
chopped onion and anchovies and cook for 1 minute more.

Add the broth and simmer uncovered for 15-20 minutes. When the gravy
is thick and everything is well cooked, squeeze the juice of half a
lemon into the stew. Sprinkle parsley on top. Serve hot.

Recipe by Marissa Nicosia

Recipe FROM:
<https://rarecooking.com/2014/12/08/to-make-a-brown-frickasey/>

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