The chicken fricassee and a tasty main dish of white meat, easy and quick to prepare. The fricassee identifies a way of cooking meat, in particular the white meat, which is stewed in such a way as to form a sauce, enriched with the addition of egg and lemon. The chicken fricassee prepared by us and a review of the original recipe, which includes the addition of other ingredients such as lemon, egg, and in some cases the sweetbreads. To meet the tastes most common we have simplified the recipe for chicken fricassee by stewing chicken in a pan with onion and butter, basting with the vegetable broth and insaporendolo with laurel and rosemary. Ingredients bay leaves 2 leaves 300 ml vegetable stock 50 g butter 4 small white onions pepper to taste Whole Chicken 1.2 kg rosemary 1 sprig Salt to taste White wine 80 ml Preparation To prepare the chicken fricassee finely chopped onion (1) and sauté in a pan with the butter for 10 minutes over low heat (2). Now take your chicken, clean it well and cut into pieces, divide the chicken in the middle (3), the first cut for the wings, and thighs (4) separate the back from the breast and cut both pieces (5) (for a study on how to cut the chicken properly click here). United now the pieces of chicken with onion (6) and brown on all sides for a few minutes (7) (help yourself with a pair of pliers to turn the chicken). Pour the whole thing with white wine (8) and prepared a bunch of herbs (tying together with a kitchen string, bay leaves and rosemary) that you will add to the meat (9). United everything a ladle of vegetable stock (10), cover with the lid (11) and continue to cook on low heat for at least 30 minutes (if the chicken were too dry, add more broth). Towards the end of cooking add salt and pepper. The chicken fricassee and ready (12): Serve in a platter from the edges rather high, which may also contain the sauce formed during cooking.