SPRING CHICKEN FRICASSEE WITH ASPARAGUS AND PEAS
Make and share this Spring Chicken Fricassee With Asparagus and Peas recipe from Food.com.
Provided by BeccaB3c
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large skillet over medium-high heat.
- While the oil heats, season the chicken with salt and pepper.
- Add the chicken to the pan and brown on all sides.
- As the chicken pieces finish browning, remove them to a plate and set aside.
- Turn the heat down to medium and add the onion.
- Cook, stirring occasionally, until the onion begins to wilt, about 5 minutes.
- Add the garlic and cook for 2 more minutes.
- Return the chicken to the skillet.
- Add the wine, let it boil rapidly for a minute and stir with a wooden spoon to remove any bits that may be stuck to the pan.
- Add the chicken broth, turn down the heat so that the mixture simmers slowly and place a lid, slightly ajar, over the skillet.
- Cook until the chicken is completely tender, about 20 minutes.
- Meanwhile, bring a small pot of salted water to a boil.
- Add the asparagus and cook until it is crisp-tender, about 2 to 3 minutes, then drain.
- Add the asparagus and peas to the chicken, and cook for 3 to 4 minutes to heat through.
- To serve, heat the cooked potatoes and divide them among 4 bowls.
- Add chicken, asparagus and peas to each bowl and spoon some of the sauce over the top.
- Enjoy!
CHICKEN FRICASSéE WITH NEW POTATOES & ASPARAGUS
Delicious dairy-free casserole with a creamy cider sauce
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Supper
Time 40m
Number Of Ingredients 9
Steps:
- Heat the oil in a large frying pan, then fry the bacon for 5 mins on a medium heat until golden. Remove with a slotted spoon and set aside. Add the chicken to the pan, then lightly fry for 4-5 mins to brown on both sides (you may need to brown the chicken in two batches if your pan is not large enough).
- Meanwhile, cook the potatoes in a pan of salted boiling water for 10 mins or until tender. Cook the asparagus in a steamer over the potatoes for 6-8 mins or microwave in a covered dish with 2 tbsp water for 4-5 mins.
- Pour the cider over the chicken, bring to the boil then reduce heat. Put the bacon back in the pan and simmer for 10-15 mins until the chicken is cooked through. Stir in the cornflour paste until lightly thickened, then add the Soya Dream and season. Stir in the drained vegetables and sprinkle with chopped parsley before serving.
Nutrition Facts : Calories 378 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 24 grams carbohydrates, Fiber 2 grams fiber, Protein 42 grams protein, Sodium 1.11 milligram of sodium
CHICKEN FRICASSEE WITH MORELS AND ASPARAGUS
Provided by Molly O'Neill
Categories dinner, main course
Time 50m
Yield Four servings
Number Of Ingredients 12
Steps:
- Heat 2 teaspoons of butter in a large, wide pot over medium-high heat. Add the chicken breasts and sear until browned, about 4 minutes per side. Remove the chicken from the pan. Lower the heat to medium, place 1 teaspoon of butter and the shallots in the pan and cook, stirring constantly, for 30 seconds.
- Add the broth, wine and thyme and bring to a simmer. Add the chicken and bring back to a simmer. Cover and cook until the chicken is cooked through, about 20 minutes. Remove the chicken and tent with foil to keep warm. Increase the heat and simmer the liquid until it has reduced to 1 cup, about 10 minutes. Remove the thyme.
- Meanwhile, bring a large pot of water to the boil. Add the asparagus and blanch until crisp-tender, about 3 minutes. Drain and rinse under cold water. Heat the remaining butter in a large nonstick skillet over medium heat. Add the asparagus and the morels and saute until tender, about 4 minutes. Season with 1/2 teaspoon of salt and pepper to taste.
- Stir the cream, 1 teaspoon of salt and pepper to taste into the sauce. Adjust seasoning if necessary. Divide the chicken among 4 plates and spoon the sauce over it. Place the asparagus and morels around the chicken, sprinkle with parsley and serve immediately.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 8 grams, Carbohydrate 8 grams, Fat 16 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 7 grams, Sodium 615 milligrams, Sugar 3 grams, TransFat 0 grams
SPRING CHICKEN FRICASSEE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 17
Steps:
- Season the poussin with a generous sprinkling of salt and freshly ground black pepper.
- Heat the olive oil together with the butter in a saute pan with straight sides (sauteuse) over medium heat. Add the poussin, without crowding, to the saute pan skin side down and cook slowly to brown the chickens to a golden brown color. Turn the chickens to brown the other side, add the pearl onions to caramelize with the chicken, and place a lid on the pan. Allow the chicken and onions to simmer together for 5 to 7 minutes.
- Add the dry sherry to the saute pan and cook down to reduce the liquid until almost evaporated.
- Add the hot stock together with the spices tied in cheesecloth into an herb bouquet garni.
- Let this simmer slowly over low heat for 30 to 35 minutes. After 20 minutes has gone by add the morels to the pan and continue to simmer all together for the remaining 15 minutes cooking time.
- Remove the chicken carefully from the pan, add the peas and asparagus to the stock and cook for 2 minutes. Stir in the creme fraiche and cook together for 2 more minutes before spooning the vegetables around the chicken and pouring the excess sauce into a sauceboat. Sprinkle chopped chives over everything and serve.
ASPARAGUS CHICKEN FRICASSEE
"Since we can hardly wait for asparagus to appear in the spring, this recipe is a real family favorite," confides Lois Crissman of Mansfield, Ohio. "If you get too impatient waiting for garden-fresh spears, you can substitute canned or frozen instead, which will also lessen the cooking time."
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a shallow bowl, combine flour, salt if desired and paprika; set 2 tablespoons aside. Coat chicken with remaining flour mixture. In a large skillet, brown chicken in oil. Combine 1-3/4 cups broth and dill; pour over chicken. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add the asparagus; cover and simmer for 8 minutes longer or until a thermometer reads 170° and asparagus is almost tender. , Meanwhile, combine remaining broth and reserved flour mixture until smooth. Remove chicken and keep warm. Stir flour mixture into asparagus mixture; bring to a boil. Cook and stir for 2 minutes. serve the chicken and sauce with noodles if desired.
Nutrition Facts : Calories 244 calories, Fat 11g fat (0 saturated fat), Cholesterol 65mg cholesterol, Sodium 115mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges
GRANDMA TITA'S CHICKEN FRICASSEE
Steps:
- Season the chicken all over with salt and pepper. Place the chicken breasts in a large pot with the broth, onion, garlic, Worcestershire sauce, lemon zest, cumin, and oregano. Cover, bring to a boil, then reduce the heat to medium-low and simmer, until the chicken is cooked through, about 15 to 20 minutes. Transfer the chicken to a plate, then strain the broth through a fine-mesh sieve into another pot. Remove the chicken from the bones, discarding the skin and pulling the meat off into big, long chunks.
- Put the pot of broth over medium heat. Add the flour, whisking to avoid getting lumps. Bring the sauce to a simmer stirring constantly so it doesn't stick or burn, until it has thickened slightly, about 10 minutes.
- Remove the asparagus from the jar, reserving the liquid, and cut the stalks into thirds. Whisk the asparagus water into the thickened broth. Add the cream and capers, stirring to combine. Add the chicken and asparagus to the sauce and stir to coat. Cook a couple of minutes to heat through and bring the flavors together. Transfer the chicken fricassee to a decorative platter or bowl and garnish with chopped scallions.
CHICKEN THIGH FRICASSEE WITH MUSHROOMS AND ROSEMARY
Chicken thighs slowly simmer with sliced mushrooms, garlic, and rosemary in white wine. Enjoy with a crusty loaf of baguette.
Provided by senoritapupnstuff
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h30m
Yield 4
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Stir in mushrooms, and cook until soft. Remove to a plate.
- Wipe out skillet, and heat 2 tablespoons olive oil over medium-high heat. Place garlic, rosemary, and chicken thighs in hot oil. Season with salt and pepper. Cook, turning chicken, until chicken and garlic are well browned.
- Return mushrooms to skillet, and sprinkle red pepper flakes over chicken. Pour in white wine, scraping the bottom of the skillet with a wooden spoon. Cook about 3 minutes.
- Reduce heat to low; cover, and simmer gently for 1 hour.
- Sprinkle tomatoes and olives over chicken, return cover, and cook about 5 minutes more.
Nutrition Facts : Calories 401.8 calories, Carbohydrate 7.1 g, Cholesterol 70.7 mg, Fat 28.6 g, Fiber 1.2 g, Protein 21 g, SaturatedFat 5.6 g, Sodium 257 mg, Sugar 1.1 g
CHICKEN FRICASSEE
This chicken fricassee dish is one of our all-time favorites. When you have guests over, just double the recipe.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a resealable plastic bag, combine 2-1/4 teaspoons flour, salt, pepper and thyme. Add chicken and shake to coat. In a small skillet, brown chicken in butter. Remove chicken and set aside. In same skillet, saute the mushrooms, onion and celery until crisp-tender. Return chicken to the pan. Add water and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until chicken juices run clear, turning occasionally., Place remaining flour mixture in a bowl; stir in milk until smooth. Stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf. Sprinkle with parsley.
Nutrition Facts :
GERMAN CHICKEN RECIPES: FRICASSEE RECIPE - (4.3/5)
Provided by Thom7747
Number Of Ingredients 17
Steps:
- Soup: - wash the chicken, dry it and put it a pan that is big enough for 2-3 liter liquid - add 2 liter cold water and bring it to a boil. - cut celery root in cubes, cut carrots in 2-3 pieces. - add the celery, the root, carrots, bay leaves to the broth. - cut the onion in 2 pieces, in every piece stick a clove, add it to the soup. - let it simmer for 1-2 hours or until chicken meat is tender. Fricassee: - take the cooked chicken out of the broth, drain it through a a sieve. Keep 1 liter for the fricassee. - Remove all the nice looking meat from the bones (don't use the skin, or dark brown pieces); cut bigger pieces into smaller pieces. - Drain mushrooms and asparagus. If you use frozen asparagus break the frozen asparagus in small pieces. - Add butter in an extra pan and on reduced heat, mix in the flour while stirring until the flour has a golden yellow color. The butter should not become brown. - Very slowly add the chicken broth, first a little bit, then more and more while whisking it. You want to avoid clumping. - Let it simmer for 10 minutes on low heat while stirring frequently. - Add chicken meat, asparagus, peas and mushrooms to the sauce. - Now add the yolk into the milk, and mix it carefully into the fricassee mix. Important: The sauce should not be boiling hot. Let it cool off a bit before adding the yolk/milk mix, and don't bring it to a boil again. - Squeeze the lemon and and add the juice to the sauce. Spice it with salt and pepper and nutmeg to taste. You can also add additional lemon juice if you think it needs more. You should taste the juice a bit.
ROASTED ASPARAGUS AND WILD MUSHROOM FRICASSéE
Categories Mushroom Vegetable Side Roast Sauté Vegetarian Quick & Easy Asparagus White Wine Spring Healthy Tarragon Shallot Parsley Bon Appétit
Yield Makes 4 (first-course) servings
Number Of Ingredients 8
Steps:
- Preheat oven to 475°F. Arrange asparagus on rimmed baking sheet. Drizzle oil over and turn to coat. Sprinkle generously with salt and pepper. Roast until just tender, about 10 minutes.
- Meanwhile, melt butter in large skillet over medium-high heat. Add shallot; sauté 1 minute. Add mushrooms; sauté until beginning to brown, about 5 minutes. Cover; cook until mushrooms are tender, about 3 minutes. Add wine; cook uncovered until wine is absorbed, about 2 minutes. Stir in parsley and tarragon. Season to taste with salt and pepper.
- Divide asparagus among 4 plates. Top each serving with mushrooms.
INDIAN-STYLE CHICKEN FRICASSEE
Provided by Pierre Franey
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Sprinkle chicken pieces with salt and pepper.
- Heat oil in a skillet large enough to hold all the pieces in one layer without crowding. Add chicken pieces, skin side down. Cook until golden brown on one side, about 5 minutes. Drain off all the fat. Add onions and garlic. Cook and stir for 3 minutes.
- Add ginger, cumin, turmeric, ground coriander, pepper flakes, tomatoes and bay leaf. Cook, stirring, for 5 minutes. Add chicken broth and stir to blend. Cover and simmer for 20 minutes longer or until chicken is tender. Remove bay leaf. Stir in yogurt and sour cream. Bring to a simmer, sprinkle with fresh coriander and serve.
Nutrition Facts : @context http, Calories 745, UnsaturatedFat 34 grams, Carbohydrate 13 grams, Fat 52 grams, Fiber 3 grams, Protein 54 grams, SaturatedFat 15 grams, Sodium 1441 milligrams, Sugar 5 grams, TransFat 0 grams
CHICKEN, MUSHROOM AND LEEK FRICASSéE
Categories Soup/Stew Chicken Mushroom Poultry Sauté Stew Quick & Easy Leek Bon Appétit
Yield Makes 2 servings; can be doubled
Number Of Ingredients 7
Steps:
- Sprinkle chicken with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add chicken, mushrooms, leek and tarragon. Sauté 8 minutes. Add wine and cream. Reduce heat to medium. Cover skillet; simmer until chicken is cooked through, about 2 minutes. Uncover; simmer until mushrooms and leek are tender and sauce thickens enough to coat spoon, about 2 minutes longer. Season with salt and pepper.
CHICKEN, ASPARAGUS, AND MUSHROOM SKILLET
Chicken, asparagus, and mushrooms are sauteed in a garlic and olive oil base. You can add more mushrooms if desired. Serve with rice or pasta, and a glass of white wine!!!
Provided by Paula Stotts
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 2
Number Of Ingredients 12
Steps:
- Melt the butter with the olive oil in a skillet over medium-high; stir the parsley, basil, oregano, garlic, salt, lemon juice, and wine into the butter mixture. Add the chicken; cook and stir until the chicken is browned, about 3 minutes. Reduce heat to medium; cook, stirring occasionally, until the chicken is no longer pink inside, about 10 more minutes.
- Add the asparagus; cook and stir until the asparagus is bright green and just starting to become tender, about 3 minutes. Stir in the mushrooms and cook an additional 3 minutes to let the mushrooms release their juice. Serve hot.
Nutrition Facts : Calories 429.9 calories, Carbohydrate 7.3 g, Cholesterol 106.6 mg, Fat 33.5 g, Fiber 2.9 g, Protein 26.9 g, SaturatedFat 13.5 g, Sodium 491 mg, Sugar 2.8 g
DELICIOUS CHICKEN FRICASSEE
This chicken fricassee recipe has wine and sour cream and mushrooms. I suggest serving this over wild rice. Yummy!
Provided by XAnnette
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Brown chicken over high heat in a deep saute pan or dutch oven coated with nonstick spray.
- Remove chicken to a platter.
- Add onion, mushrooms, and garlic to same pan and cook for at least 3 minutes, or until vegis are soft.
- If you are using wine, add it now and cook over high heat 1 minute.
- Add 3 cups of broth, and bring to a boil.
- Reduce the heat to a simmer.
- Combine the cornstarch with the remaining cup of broth mixing thoroughly.
- Add to pan and stir until broth thickens slightly.
- Return chicken to pan and cook until chicken is cooked through, about 15 minutes.
- Removed from heat and add the spices and sour cream.
- Sprinkle with parsley.
More about "asparagus chicken fricassee recipes"
CHICKEN FRICASSEE STIR-FRY WITH ASPARAGUS RECIPE | FOOD
From foodandwine.com
5/5 (4)Category Chicken Breast
- Combine chicken, garlic, 1 tablespoon wine, 1 1/2 teaspoons cornstarch, 1/2 teaspoon salt, and pepper in a medium bowl; toss to coat. Add 1 teaspoon oil, and toss until chicken is lightly coated; set aside. Whisk together broth, cream, remaining 2 tablespoons wine, and remaining 4 teaspoons cornstarch in a small bowl until cornstarch is completely dissolved; set aside.
- Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high until a drop of water evaporates within 1 to 2 seconds of contact. Swirl in 1 tablespoon oil. Add chicken; spread in a single layer. Cook, undisturbed, 1 minute, until chicken begins to sear. Continue cooking, making quick scooping motions with a metal spatula, constantly tossing and tumbling (stir-frying) the chicken until it is no longer pink but not cooked through, about 1 minute.
- Swirl remaining 1 tablespoon oil into wok. Add asparagus, carrots, thyme sprigs, and remaining 1/2 teaspoon salt; cook, stir-frying constantly, until asparagus turns bright green, 1 minute to 1 minute and 30 seconds. Whisk broth mixture, and pour into wok; cook, stir-frying constantly, until well combined, about 30 seconds. Cover wok with a baking sheet, and cook until sauce comes to a full boil and starts to thicken, about 1 minute. Uncover; add scallions and parsley. Cook, stir-frying constantly, until chicken is cooked through and sauce is thickened, 30 seconds to 1 minute. Discard thyme sprigs. Season with salt to taste.
CHICKEN FRICASSEE WITH ORZO RECIPE | MYRECIPES
From myrecipes.com
GRANDMA TITA'S CHICKEN FRICASSEE : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
CHICKEN AND ASPARAGUS FRICASSéE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CREAMY CHICKEN WITH ASPARAGUS RECIPE - BBC FOOD
From bbc.co.uk
GRACE YOUNG MAKES CHICKEN FRICASSEE-STYLE WITH SPRING ONIONS, …
From yahoo.com
20-MINUTE CREAMY CHICKEN FRICASSEE WITH PEAS AND …
From today.com
CHICKEN FRICASSEE - NATASHASKITCHEN.COM
From natashaskitchen.com
ASPARAGUS CHICKEN FRICASSEE RECIPE: HOW TO MAKE IT | TASTE OF HOME
From preprod.tasteofhome.com
CHICKEN & ASPARAGUS STIR-FRY: QUICK & EASY RECIPE - THE …
From thewoksoflife.com
CHICKEN FRICASSEE WITH SPRING VEGETABLES RECIPE
From southernliving.com
CHICKEN FRICASSéE RECIPE - BBC FOOD
From bbc.co.uk
POOR MAN'S CHICKEN FRICASSEE | COMMUNITY RECIPES - NIGELLA LAWSON
From nigella.com
BEST LEMON, ASPARAGUS & CHICKEN PASTA RECIPE - DELISH
From delish.com
CREAMY LEMON CHICKEN WITH ASPARAGUS | GIMME DELICIOUS
From gimmedelicious.com
BEST ASPARAGUS STUFFED CHICKEN RECIPE - DELISH
From delish.com
ASPARAGUS AND OYSTER MUSHROOM FRICASSEE RECIPE - FOOD & WINE
From foodandwine.com
CHICKEN FRICASSEE - MONSIEUR CUISINE
From monsieur-cuisine.com
ROAST CHICKEN WITH ASPARAGUS FRICASSéE INTO NEXT-DAY CHICKEN AND ...
From cooked.com.au
CHICKEN AND ASPARAGUS FRICASSEE – TASTEMANIA
From tastemania.wordpress.com
CHICKEN FRICASSéE WITH NEW POTATOES & ASPARAGUS - BBC GOOD …
From bbcgoodfoodme.com
ASPARAGUS CHICKEN FRICASSEE RECIPE | TASTE OF HOME
From staging2.tasteofhome.com
CHICKEN FRICASSEE WITH SPRING VEGETABLES RECIPE - LOS ANGELES TIMES
From latimes.com
CHICKEN FRICASSEE - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
NO CREAM CHICKEN FRICASSEE WITH ASPARAGUS AND CHAMPIGNONS
From siskasrecipes.weebly.com
CHICKEN FRICASSEE WITH GARLIC AND RED WINE VINEGAR
From louisiana.kitchenandculture.com
OLD-FASHIONED CHICKEN FRICASSEE RECIPE | MYRECIPES
From myrecipes.com
CHICKEN FRICASSEE | GMSQ.GRUNDFOS.COM
From gmsq.grundfos.com
CHICKEN FRICASSEE - DINNER AT THE ZOO
From dinneratthezoo.com
PERFECT DISH FOR EASTER? TRY CHEF KEVIN BELTON'S CHICKEN FRICASSEE
From wwltv.com
CHICKEN FRICASSEE - IMMACULATE BITES
From africanbites.com
CHICKEN DRUMSTICK FILLET FRICASSéE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
CHICKEN FRICASSEE RECIPE - ONE PAN! - RACHEL COOKS®
From rachelcooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love