“Life’s not all fricasee, frogs, and eel pie, you know!” -Puddleglum, from The Silver Chair I’m sure that is the kind of introduction that endears you to this amazing recipe– that it would be lumped together with frogs and eel pie. Well, it indeed is THAT good. At least to me and Puddleglum. Fricasee is a French stew/sautee that seems to be the creamy cousin to it’s French counterpart,  boeuf bourguignon. Instead of red wine, it’s white. Instead of beef, it’s chicken. Instead of dark and rich gravy, it’s lemony creamy sauce of multiple herbs and flavors. None of the ingredients are terribly expensive, but the combination is decadent! So, you’ve long experienced my fondness for Martha Stewart and Julia Child recipes, but not for the impracticalities that sometimes accompany many of them. This one’s no exception. I’ve made this recipe my own: Instead of bone-in chicken pieces, I’ve used […]