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Chicken Fricassee with Spring Vegetables

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by: Allicia






Authentic baby peas seem to be in season for only a week or two in June, but frozen peas are the one frozen vegetable that is better than fresh most of the year. Just don't follow the directions on the package and boil them. They have already been boiled at the factory, so all you need to do is heat them through. Makes 4 main-course servings.




ingredients

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serves: 4

1 (4-pound) chicken

Salt

Pepper

2 tablespoons butter

6 ounces green beans (preferably haricots verts, ends trimmed)

8 baby carrots (peeled, or 2 small carrots, peeled and cut into 8 equal pieces)

8 baby turnips (peeled) (optional)

1 cup pearl onions (or walnut-size boiling onions, peeled)

2 cups chicken broth

1/2 cup heavy cream

1 cup fresh baby peas (or frozen petite peas)

2 tablespoons chopped fresh parsley (tarragon, or chives, or a mixture)

Nutrition Facts
Chicken Fricassee with Spring Vegetables

Servings Per Recipe: 4

Amount per Serving

Calories: 159

  • Total Fat: 12.2 g
  •     Saturated Fat: 7.4 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 35.9 mg
  • Sodium: 113.6 mg
  • Total Carbs: 10.3 g
  •     Dietary Fiber: 2.5 g
  •     Sugars: 4.2 g
  • Protein: 4.2 g
VIEW DETAILED NUTRITION

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preparation

6e13a74f49e7a8992eff50ed95c57b3cf2627ade.jpg 1.  In a large saucepan, bring about 3 quarts water to a rapid boil.

2.  While the water is heating, cut up the chicken and season the pieces on both sides with salt and pepper. In a skillet just large enough to hold the chicken, melt the butter over medium heat. Add the chicken pieces, skin side down. While the chicken is cooking, ready the vegetables for cooking. Turn the chicken over after about 10 minutes and cook for 5 minutes more.

3.  Add a small handful of salt to the boiling water and add the beans. Boil for about 5 minutes, or until they lose all but the slightest crunch. Drain in a colander and rinse with cold water. While the beans are cooking, put the carrots, turnips, and onions in a small saucepan with the broth, bring to a gentle simmer, and simmer for about 20 minutes, or until the vegetables are almost cooked through but still retain a little resistance when you poke at them with a knife. Remove from the heat.

4.  Pour the vegetables and their broth over the chicken and cover the pan. Simmer gently for about 5 minutes, or until the chicken is firm to the touch. Transfer the chicken pieces and the vegetables to a plate and keep them warm.

5.  Put the sauté pan over high heat and boil down the broth for about 15 minutes or until it is a light syrup. Add the cream, green beans, peas, and parsley and boil for about 2 minutes, or until the sauce is just thick enough to coat the back of a spoon and the green beans and peas are heated through. Season with salt and pepper.

6.  Put the chicken pieces on warmed plates and spoon the vegetables and sauce over them.

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comments

Serena

5