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DrBiggles



Joined: 12 May 2005
Posts: 355
Location: Richmond, CA

PostPosted: Mon Dec 24, 2012 5:50 pm    Post subject: Reply with quote

Michael Chu wrote:
Why haven't you registered for an account yet?

This is a baked chicken dish because the chicken is in pieces.


Fricassee !!!

xo, Biggles
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Michael Chu



Joined: 10 May 2005
Posts: 1631
Location: Austin, TX (USA)

PostPosted: Mon Dec 24, 2012 6:44 pm    Post subject: Reply with quote

Yep - fricassee could work too, except it doesn't look like enough liquid for a typical fricassee and there's no precook step. I view fricassee like braising but without cooking the meat to browning during the first cooking step.
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DrBiggles



Joined: 12 May 2005
Posts: 355
Location: Richmond, CA

PostPosted: Mon Dec 24, 2012 8:38 pm    Post subject: Reply with quote

Michael Chu wrote:
Yep - fricassee could work too, except it doesn't look like enough liquid for a typical fricassee and there's no precook step. I view fricassee like braising but without cooking the meat to browning during the first cooking step.


Admittedly, I didn't follow the link. It was the "pieces" of meat cooked in liquid that drove my mind towards the fricassee.

xo, Biggles
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