Chicken Fricassee with Sage

This tender, succulent chicken is one of the easiest dishes to make, with a deep, rich flavor that wows everyone. The recipe was first published in “The Talisman Italian Cook Book” by Ada Boni. It was included in “The Good Cook”, a Time-Life series published in Great Britain in the 1960s, then reprinted in the US during the late 70s and early 80s. This is an out of print series that is worth tracking down, with each volume devoted to a particular kind of food such as beef, cookies and crackers, salad and so forth. The first half of each volume is covers technique, followed by a collection of excellent recipes. There are a handful of recipes that are suitable for the low-FODMAP diet without any changes, and many more that only need a tweak or two, so if you run across one of these volumes, snatch it up for inspiration in the kitchen.

Chicken Fricassee with Sage

Serves 6 to 8, adapted from “The Good Cook: Poultry”

4 pounds (2 k) chicken legs or thighs
1 tablespoon (15 ml) butter
1 tablespoon (15 ml) olive oil
Salt and pepper
1 cup (240 ml) dry white wine
2 ounces (58 grams) prosciutto, thinly sliced and cut into narrow strips
1 tablespoon (15 ml) fresh sage, chopped

Melt the butter in a large skillet, then add the olive oil and chicken. Sprinkle the chicken with salt and pepper and brown it over medium-low heat. Add the wine, prosciutto and sage and cover the skillet. Reduce the heat to low and cook until the chicken is done, about 40 minutes. Serve with the pan sauce spooned over the top of the chicken.