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Chicken Fricassée with Spring Vegetables - Stovetop Version
Chicken Fricassée is a pretty dish that usually has a Fall feeling to it. By adding a few ingredients (asparagus, carrots, mushrooms) however, you can make it to help celebrate the coming of spring. Wild mushrooms come in small packages but they can pack a lot of flavor.
👥 6 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 20 min🔥 Cook: 45 min👤 Meredith Laurence📖 bluejeanchef
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- strainer
- pan
📝 Preparation Steps
1
Start by pouring boiling water over the dried mushrooms to rehydrate them. Let them sit for ⏱️ 15 minutes and then lift the mushrooms out of the liquid with a slotted spoon, chop them finely and set them aside in a bowl. Use a fine strainer to strain the soaking liquid into another bowl or glass measure to remove any silt or dirt. Set the wild mushroom stock aside as well.
2
Pre-heat a large 12-inch sauté pan over medium high heat. Season the chicken thighs well with salt and pepper. Add the oil to the sauté pan and brown the chicken thighs on all sides until nicely colored – about ⏱️ 5 minutes per side. Remove the browned thighs from the pan and set aside.
3
Add the onion, celery and carrots to the pan and sauté until they start to soften – about ⏱️ 5 minutes. Add the mushrooms and fresh thyme sprigs and sauté for another 4 to ⏱️ 5 minutes. Add the flour to the pan and let it cook with the vegetables for another ⏱️ 2 minutes. Add the white wine to the pan and bring to a simmer, scraping up any brown bits that have developed on the bottom of the pan. Add the mushroom stock, the chopped wild mushrooms and heavy cream and return the chicken to the pan. Cover the pan with a lid and turn down the heat. Let the chicken simmer for about ⏱️ 15 minutes.
onion (finely chopped)1carrots (thinly sliced)3
4
Remove the lid and add the asparagus to the pan. Simmer uncovered for another ⏱️ 10 minutes or until the asparagus is tender. Season with salt and freshly ground black pepper to taste. Give the dish a squeeze of lemon juice and sprinkle the scallions and lemon zest on top. Serve with a hearty romaine salad.
salt and freshly ground black pepper
Nutrition Facts
calories
318 kcal
fat Content
16 g
serving Size
1 serving
fiber Content
3 g
sugar Content
4 g
sodium Content
161 mg
protein Content
29 g
cholesterol Content
156 mg
carbohydrate Content
12 g
saturated Fat Content
6 g
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