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!
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.
PEA FRICASSEE
Provided by Food Network
Number Of Ingredients 6
Steps:
- Render the bacon over low heat. When bacon is lightly crisp, strain through a chinois. In a small saucepan, sweat the onions and butter. Season with salt and pepper. Add the peas, bacon and garlic puree. If the mixture is dry, you may add a few drops of water. Season to taste.
CHICKEN FRICASSéE WITH BLACK-EYED PEAS AND SPINACH
Categories Bean Chicken Dairy Leafy Green Mushroom Mustard High Fiber Winter Gourmet
Yield Serves 4
Number Of Ingredients 13
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.
FRENCH-STYLE CHICKEN WITH PEAS & BACON
This creamy one-pot chicken dish is a great-value way of feeding the whole family
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 8
Steps:
- In a large frying pan, dry-fry the bacon over a medium heat for 3 mins until the fat is released and the bacon is golden. Transfer the bacon to a small bowl, leaving the fat in the pan. Add the chicken and brown for 4 mins each side.
- Push the chicken to one side of the pan and tip in the garlic and spring onions, cooking for about 30 secs, just until the spring onion stalks are bright green. Pour in the chicken stock, return the bacon to the pan, cover and simmer for 15 mins.
- Increase heat under the pan. Tip the peas and lettuce into the sauce and cook for 4 mins, covered, until the peas are tender and the lettuce has just wilted. Check chicken is cooked through. Stir in the crème fraîche just before serving.
Nutrition Facts : Calories 379 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 51 grams protein, Sodium 1.6 milligram of sodium
CHICKEN FRICASSEE WITH SUGAR SNAP PEAS & PEARL ONIONS
A fricassee is an old-fashioned type of stew. It's creamy, comforting and satisfying. Serve with mashed potatoes, fluffy biscuits, or egg noodles. This stew can be frozen for up to 3 months, but the peas will lose their texture if frozen. To peel small onions easilly: soak 10-15 seconds in boiling water, drain; rinse under cold. Cut off the root and tip ends and the outer skin should slip off easilly.
Provided by littleturtle
Categories Stew
Time 1h45m
Yield 7-8 serving(s)
Number Of Ingredients 19
Steps:
- Stick the cloves into the onion halves and place in a large saucepan with the chicken stock.
- Add the celery, carrot, turnip, parsley, and bay.
- Bring stock to a boil; reduce heat slightly, and cook, uncovered, for 20 minutes.
- Strain the stock through a sieve set in a bowl.
- There should be 3 cups (if there's more, boil until reduced; if there's less, add enough cold water to equal 3 cups).
- Cut the chicken into 10 pieces (2 drumsticks, 2 thighs, 2 wings, & 4 half breasts), trim off fat, and remove skin if desired.
- In a shallow bowl season the flour with the paprika, salt, and pepper.
- Dredge the chicken in the flour to coat; reserve any excess flour.
- In a Dutch oven or large, flameproof casserole dish, melt 3 tablespoons butter; add the chicken in a single layer without crowding.
- Cook (in batches if necessary) until lightly browned (5 minutes).
- As the chicken browns, remove to a plate.
- Melt the remaining tablespoon butter in the same pan, and sprinkle in 3 tablespoons of the reserved flour.
- Cook, stirring constantly, for 1 minute.
- Whisk in the stock, whisking until smooth and slightly thickened, and bring to a boil.
- Reduce heat to a simmer.
- Add the chicken, onions, and thyme, and simmer until chicken is cooked through and onions are tender (35 minutes).
- In a large saucepan of boiling water, cook the peas just until they are tender and turn bright green (1.5-2 minutes).
- Drain well and rinse under cold water.
- With a slotted spoon, remove the chicken and onions to a bowl.
- Skim off any fat on top of the broth.
- Add the cream and boil until slightly reduced (2 minutes).
- Season to taste with salt and pepper.
- Return the chicken and onions, and a minute or two before serving add the peas.
Nutrition Facts : Calories 569.5, Fat 36.6, SaturatedFat 14.1, Cholesterol 163, Sodium 969.1, Carbohydrate 19.5, Fiber 3.7, Sugar 5.5, Protein 40
SPRING CHICKEN FRICASSEE WITH PEAS
This is a recipe from a Pillsbury grocery check-out cookbook. I found it to be an easy, lower fat recipe using things I usually have on hand. The tarragon gives this a nice flavor. Be sure not to over-cook the chicken or it will get tough.
Provided by Pam-I-Am
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 335.6, Fat 10.9, SaturatedFat 1.8, Cholesterol 77.4, Sodium 293.2, Carbohydrate 23.9, Fiber 3.9, Sugar 10.6, Protein 35
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- Pat chicken dry, and sprinkle with 1 teaspoon of the salt and 1⁄2 teaspoon of the pepper. Place flour in a large ziplock plastic freezer bag; add chicken to bag. Seal bag, and toss to coat with flour. Heat oil in a 12-inch cast-iron skillet over medium-high. Remove chicken from bag, reserving flour in bag. Shake excess flour mixture from chicken, and place, bone side up, in skillet. Cook chicken until deep golden brown, 4 to 5 minutes per side. Remove chicken to a plate, and keep warm.
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- 1. Cut the chicken breasts across the grain into 1/4-inch thick slices and season with the salt and pepper.
- 2. In a large skillet over medium heat, heat 1 tablespoon of the olive oil with 1 tablespoon of the butter. Add the chicken to the hot skillet and cook for 4 minutes. Flip the chicken and cook the other side until done. Using a slotted spoon, transfer the chicken to a plate and keep warm.
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