Pollo en fricase (chicken fricasse)
Chicken second courses
The chicken turns out so tender, it almost falls off the bone and the sauce is lick-off-the-plate good! It is savory but it has a tangy sweetness because of the wine, and after the chicken, my favorite has to be the carrots. They are soft and sweet, like little nugget treats. I always serve it with rice so the rice sucks up all the sauce, but it doesn’t hurt to have a piece of bread handy.
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