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DrBiggles
Joined: 12 May 2005
Posts: 356
Location: Richmond, CA
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 Posted: Mon Dec 24, 2012 5:50 pm Post subject: |
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| 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: 1654
Location: Austin, TX (USA)
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| Posted: Mon Dec 24, 2012 6:44 pm Post subject: |
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| 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: 356
Location: Richmond, CA
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| Posted: Mon Dec 24, 2012 8:38 pm Post subject: |
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| 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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