Saturday Night: Chicken Fricassee

This was a pleasing way to finish off the leftover roasted chicken (I actually ended up liking it better than the original chicken). To make it I removed all the meat from the carcass; coarsely chopped it; sauteed it in butter and olive oil with some pimenton, onion, and garlic; added some white wine; and braised for a bit.

We served this with the leftover rice cooked in onions and a salad.