March Recipe: Chicken Fricassee with Spring Vegetables

March Recipe: Chicken Fricassee with Spring Vegetables

Chicken Fricassee with Spring Vegetables 
Perfect pairing with this months wine club: Garzon Albarino or Saint Cosme Cotes du Rhone


8 skinless, bone-in chicken thighs (about 4lb)
1 1/2 tsp kosher salt, divided
3/4 tsp black pepper, divided
1/2 cup all-purpose flour
2 Tbsp olive oil
1 (8-oz) package cremini mushrooms, quartered
3 medium carrots, peeled and cut diagonally into 1/2-in thick slices (about 2 cups)
1 cup coarsely chopped leek
2 cups chick stock
1/2 cup dry white wine
1/4 cup heavy cream
8 oz asparagus, trimmed and cut into 1-in pieces (about 1 cup)
Hot cooked egg noodles
Chopped fresh chives


1. Pat chicken dry, and sprinkle with 1 tsp of salt and 1/2 tsp of pepper. Place flour in a large Ziploc plastic freezer bag; add chicken to bag. Seal bag, and toss to coat with flour. heat oil in a 12-in cast-iron skillet over medium-high heat. Remove chicken from bag, reserving flour in bag. Shake excess flour mixture from chick and place bone side up in skillet. Cook chicken until deep golden brown, 4 to 5 minutes per side. Remove chicken to plate, and keep warm. 

2. Add mushrooms to hot drippings in skillet; cook, stirring often, until beginning to brown, about 4 minutes. Add carrots and leek; cook about 3 minutes. Add 2 Tbsp of reserved flour; cook, stirring constantly, about 1 minute. Add chicken stock and wine; cook, stirring often, until sauce thickens slightly, about 6 minutes. Stir in cream and remaining 1/2 tsp salt and 1/4 tsp pepper; add chicken, bone side down, nestling chicken into sauce mixture. 

3. Cover, reduce heat to medium-low, and cook until sauce has thickened slightly and chicken is almost cooked through, about 5 minutes. Uncover and sprinkle with asparagus. Cover and cook until chicken is cooked through and asparagus is tender crisp, about 10 minutes. 

4. Serve chicken, vegetables, and sauce over hot cooked noodles, and garnish with chives, if desired. 

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