Chicken Fricassee with Spring Vegetables Recipe

Chicken Fricassee with Spring Vegetables
Photo: Greg DuPree; Prop Styling: Lindsey Lower; Food Styling: Chelsea Zimmer
Active
18 Minutes
Total
45 Minutes

Yield

Serves 4

A comforting stew of chicken and vegetables in a velvety pan sauce hits the spot on a cool spring evening. Best of all, it comes together in 45 minutes, and you’ll only have to use a single skillet. A fricassee is a cross between a sauté and a stew, but you’ll just call it delicious.

Ingredients

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

How to Make

  1. 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.
  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 tablespoons of the 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 teaspoon salt and 1⁄4 teaspoon 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 15 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.
Test Kitchen Tip

Browning the chicken well makes the pan sauce rich and flavorful, so don’t rush through this step.