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This recipe is based on the classic French fricassee of chicken that I spent so many years as a student preparing. I've been lucky enough to see authentic ones cooked in France, and the Italian version of the same. A fricassee means floured meat fried and turned into a stew, using the flour as a thickening agent. In this recipe I've bastardized an old original, using individual spring chickens, but you can use a jointed whole chicken.

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