Chicken Fricassee With Sugar Snap Peas Pearl Onions Recipes

CHICKEN FRICASSEE RECIPE

Steps:

• Preheat oven to 400ºF.
• Heat oil in a large, ovenproof skillet over medium high heat. Season chicken with ½ teaspoon salt and pepper and add to hot oil. Brown for 7-8 minutes on each side and then remove to a plate.
• Discard extra oil/fat in pan, leaving about 1 tablespoon.
• Add onions, carrots, mushrooms, and remaining ½ teaspoon salt, and cook, stirring, until mushrooms are golden brown.
• Add garlic and continue to cook 1 minute or until fragrant. Add butter and stir to melt. Add flour and cook for 2 to 3 minutes or until flour is absorbed and smells slightly nutty. Stir in wine and cook for 2 to 3 minutes or until slightly reduced, scraping all the brown bits off the bottom of the pan. Stir in chicken broth and lemon juice.
• Nestle chicken into pan juices and place in oven. Bake uncovered for 20 to 25 minutes or until chicken is 165ºF when checked with an instant read thermometer.
• Remove chicken to a clean plate and cover with foil. Place pan over medium heat and simmer until thickened slightly, about 15 minutes.
• Reduce heat to low and stir in heavy cream and dill. Taste and season with salt and pepper as needed. Return chicken to pan and serve with rice, potatoes, or pasta.

CHICKEN AND SUGAR SNAP PEA SAUTE

Steps:

• In a nonstick skillet, heat 1/3 of oil over high heat.
• Add peas and stir fry until bright green, 2-3 minutes.
• Remove from pan and set aside in bowl.
• Place flour in shallow pan.
• Cut chicken into 1x2 inch strips or bite size pieces (strictly preference here), season with salt and pepper and dredge in flour, shaking off excess.
• Discard leftover flour.
• In same skillet, heat remaining oil over high heat.
• Add chicken and cook, stirring, until lightly browned, about 4 minutes.
• Transfer chicken to bowl with peas.
• Add chicken broth and garlic to skillet and cook until reduced by half, about 5-7 minutes.
• Reduce heat to medium and return chicken and peas to skillet.
• Cook until just heated through.
• Add parsley, juice and zest.
• Adjust seasoning with salt and pepper.
• Substitution Suggestions: I use a bag of frozen sugar snaps, or a bag of frozen stir fry veggies.
• Any of your favorite veggies would do.
• This also goes well with rice.

SPRING CHICKEN FRICASSEE WITH PEAS

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.

CHICKEN FRICASSEE WITH SUGAR SNAP PEAS & PEARL ONIONS

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.