Best Spring Chicken Fricassee With Peas Recipes

Spring Chicken Fricassee With Asparagus and Peas image

Provided by BeccaB3c

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1 1/2 lbs boneless skinless chicken thighs
salt, to taste
fresh ground black pepper
1 medium onion, sliced
2 garlic cloves, minced
1/2 cup dry white wine
1 cup low sodium chicken broth
1 lb asparagus, trimmed and cut into 1 1/2 " lengths
1 cup fresh peas, shelled
4 cooked red potatoes, quartered

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 image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 17

4 poussin, about 12 to 14 ounces each, butterflied through the back bone
Salt and pepper
2 tablespoons olive oil
1 tablespoon whole, unsalted butter
1/2 cup purple pearl onions, blanched and peeled
1/2 cup dry sherry
1 1/2 cups hot chicken stock
2 bay leaves
3 star anise
1 tablespoon grated ginger
1 tablespoon coriander seed
1 tablespoon cardamom seed
1/4 pound fresh morels, cleaned well, quartered
1/2 cup fresh new peas
1/2 pound pencil asparagus, woody stem removed
4 ounces creme fraiche
1/4 cup chopped chives

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.