Spring Chicken Fricassee With Asparagus And Peas Recipes

ASPARAGUS CHICKEN FRICASSEE

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.

SPRING CHICKEN FRICASSEE WITH PEAS

Steps:

• Turn oven on 250-300 to warm.
• Cut each large chicken breasts so they are smaller portions. I do this at an angle so they are still not too thick. Season with salt and ground pepper.
• Heat oil in a frying pan on medium high setting. (I prefer to use my stainless steel pan instead of non-stick). Place chicken pieces in pan and cook for 10 to 12 minutes or until browned on each side. Remove from pan and place in a casserole dish in the oven to keep warm.
• In same pan, add the onions and sautee for a few minutes on medium heat, add chicken broth to de-glaze the pan.
• In a measuring cup, pour in the evaporated milk and then add the 3 tbs flour. Mix well.
• Turn the heat down to low and add milk/flour to the pan and stir with broth and onions until thickened.
• Add tarragon and frozen peas. Stir until warmed through, about 5 minutes and turn off the heat.
• Open the oven and remove the casserole dish (be carful, it's hot). Pour the pea mixture over the chicken and serve.
• Serve with rice or potatoes.

SPRING CHICKEN FRICASSEE WITH ASPARAGUS AND PEAS

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!

SPRING CHICKEN FRICASSEE

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.

BALSAMIC PEAR, CHICKEN, AND ASPARAGUS

Steps:

• Heat the oil in a skillet over medium heat. Cook the chicken in the hot oil until completely browned, 3 to 5 minutes; transfer to a slow cooker. Add the onion to the chicken; season with salt and pepper. Place the pears and asparagus atop the chicken mixture.
• Mix the garlic, balsamic vinegar, apple juice, rosemary, ginger, and sugar together in a bowl; pour over the asparagus. Season again with salt and pepper.
• Cook on Low for 4 to 6 hours.

CHICKEN FRICASSéE WITH NEW POTATOES & ASPARAGUS

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.

CHICKEN FRICASSéE WITH BLACK-EYED PEAS AND SPINACH

Steps:

• Quick-soak black-eyed peas.
• Chop onion and mince garlic. Cut mushrooms into 1/4-inch-thick slices.
• In a 4-quart heavy kettle cook onion and garlic in 1 tablespoon oil over moderate heat, stirring occasionally, until onion is softened. Add mushrooms and thyme and cook, stirring, until mushrooms are tender and liquid from mushrooms is evaporated. Stir in Sherry and simmer 1 minute. Transfer mixture to a bowl.
• Pat chicken dry and cut crosswise into 1/2-inch-thick slices. Season chicken with salt and pepper. In kettle heat remaining tablespoon oil over moderately high heat until hot but not smoking and cook chicken, stirring, until browned. Add flour, stirring to coat chicken evenly. Add broth and bring to a boil, stirring. Stir in mushroom mixture and peas and simmer, covered, 20 minutes, or until peas are tender.
• While mixture is simmering, discard coarse stems from spinach and cut leaves crosswise into 1/4-inch-wide strips.
• Stir spinach, cream, mustard, and salt and pepper to taste into fricassee and simmer, stirring, 2 minutes.

SPRING STEW OF CHICKEN AND ASPARAGUS

Steps:

• Scatter shallots in bottom of a 2-quart souffle dish.
• At the knobby, small end of each chicken leg, cut through skin and tendons.
• Arrange legs and thighs along the inside rim of the souffle dish. Place breast halves, bone side up, in center of dish. Fit wings in between legs and thighs. Mound asparagus in center of dish. Pour broth over all. Cover tightly with microwave plastic wrap. Cook at 100 percent for 10 minutes.
• With dish in oven, slit plastic. Stir in dissolved cornstarch by sticking wooden spoon through slit. Cover slit with a square of wrap as a patch. Cook at 100 percent for three minutes.
• Uncover and stir in lemon juice, dill, salt and pepper to taste. Serve immediately

LEMON ROASTED SPRING CHICKEN WITH ASPARAGUS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Arrange the chicken pieces, onion wedges, garlic, lemon slices, asparagus and peas in a roasting tin in a single layer, then sprinkle over the oregano, drizzle with the olive oil and pour over the stock. Give everything a good stir to mix well, then dot the butter over the chicken pieces and season well. Cover the whole tin with foil and bake for 30 mins.
• Remove the foil and bake for 20-30 mins more until the chicken is cooked through and the juices run clear, and the vegetables are tender.
• Heat the grill to high. Put the tin under the grill for a few minutes to crisp up the chicken skin, if needed, being careful not to let the asparagus catch. Serve straight from the tin, or on a platter, with crusty bread to mop up the juices.

CHICKEN FRICASSEE WITH MORELS AND ASPARAGUS

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.