Chicken Fricassée With New Potatoes Asparagus Recipes

CHICKEN FRICASSéE WITH NEW POTATOES & ASPARAGUS

Steps:

• Heat the oil in a large frying pan, then fry the bacon for 5 mins on a medium heat until golden. Remove with a slotted spoon and set aside. Add the chicken to the pan, then lightly fry for 4-5 mins to brown on both sides (you may need to brown the chicken in two batches if your pan is not large enough).
• Meanwhile, cook the potatoes in a pan of salted boiling water for 10 mins or until tender. Cook the asparagus in a steamer over the potatoes for 6-8 mins or microwave in a covered dish with 2 tbsp water for 4-5 mins.
• Pour the cider over the chicken, bring to the boil then reduce heat. Put the bacon back in the pan and simmer for 10-15 mins until the chicken is cooked through. Stir in the cornflour paste until lightly thickened, then add the Soya Dream and season. Stir in the drained vegetables and sprinkle with chopped parsley before serving.

CRISPY CHICKEN THIGHS WITH SPRING VEGETABLES

Steps:

• Preheat oven to 450°F. Using kitchen shears, remove bones from chicken thighs, keeping skin and flesh intact; discard bones. Season chicken all over with 1 tsp. salt and 1/2 tsp. pepper.
• Toss asparagus, potatoes, radishes, 2 Tbsp. oil, and remaining 1 tsp. salt and 1/2 tsp. pepper in a large bowl. Transfer everything but the asparagus to a rimmed baking sheet and roast 15 minutes.
• Meanwhile, grease another rimmed baking sheet with 1 tsp. oil. Heat remaining 1 tsp. oil in a large skillet over medium-high. Working in batches, sear chicken skin side down until skin is crisp and golden brown, 5-7 minutes. Transfer skin side up to prepared sheet. After all chicken is seared (reserve fat in skillet), transfer baking sheet to oven and roast until chicken is cooked though, 8-10 minutes.
• When you open oven to roast chicken, remove baking sheet with vegetables, arrange asparagus over potatoes and radishes, then continue to roast until asparagus is crisp-tender and potatoes and radishes are well browned and tender, 8-10 minutes more (it should take the same amount of time to finish as the chicken).
• Meanwhile, carefully pour off excess fat from reserved skillet, leaving browned bits on the bottom. Add garlic, anchovy paste, and 1 Tbsp. butter to skillet and cook over medium heat until garlic is softened and fragrant, about 1 minute. Add wine, scraping up browned bits with a spatula or wooden spoon, and continue to cook, stirring, until reduced by half, about 2 minutes. Remove pan from heat and stir in lemon juice. Add remaining butter one piece at a time, swirling and stirring after each addition to fully emulsify sauce. Stir in 1 Tbsp. parsley.
• Transfer chicken and vegetables to a platter, then pour sauce over. Top with more parsley before serving.

CHICKEN WITH GARLIC POTATOES AND ASPARAGUS

Steps:

• Put a rimmed baking sheet on the lowest oven rack and preheat to 425 degrees F. Toss the potatoes and garlic cloves with 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper in a bowl; set aside.
• Season the chicken with 1/2 teaspoon salt and a few grinds of pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken; cook until browned, 1 1/2 to 2 minutes per side. Transfer to the hot baking sheet. Scatter the potatoes and garlic around the chicken; reserve the bowl. Bake until the chicken is just cooked through, about 5 minutes. Transfer the chicken to a plate and tent with foil; leave the potatoes and garlic on the baking sheet.
• Add the asparagus and tomatoes to the reserved bowl; toss with the remaining 1 tablespoon olive oil and 1/4 teaspoon salt. Add to the baking sheet with the potatoes. Bake until the vegetables are tender and the tomatoes start to burst, 13 to 15 minutes.
• Remove the baking sheet from the oven; switch the oven to broil. Toss the parmesan, parsley and lemon zest in a small bowl. Nestle the chicken in the vegetables and sprinkle everything with the parmesan mixture. Broil until golden, 1 to 2 minutes.

GREEK LEMON CHICKEN AND POTATOES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan.
• Place chicken pieces in large bowl. Season with salt, oregano, pepper, rosemary, and cayenne pepper. Add fresh lemon juice, olive oil, and garlic. Place potatoes in bowl with the chicken; stir together until chicken and potatoes are evenly coated with marinade.
• Transfer chicken pieces, skin side up, to prepared roasting pan, reserving marinade. Distribute potato pieces among chicken thighs. Drizzle with 2/3 cup chicken broth. Spoon remainder of marinade over chicken and potatoes.
• Place in preheated oven. Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, keeping chicken skin side up; continue baking until chicken is browned and cooked through, about 25 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken to serving platter and keep warm.
• Set oven to broil or highest heat setting. Toss potatoes once again in pan juices. Place pan under broiler and broil until potatoes are caramelized, about 3 minutes. Transfer potatoes to serving platter with chicken.
• Place roasting pan on stove over medium heat. Add a splash of broth and stir up browned bits from the bottom of the pan. Strain; spoon juices over chicken and potatoes. Top with chopped oregano.

CHICKEN WITH ASPARAGUS AND LEMON CRèME FRAîCHE SAUCE

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4.
• Heat half the butter and half the oil in a large, deep, ovenproof frying pan. Season the chicken breasts with salt and pepper and fry, in batches if necessary, for 2 minutes on each side until golden-brown. Remove from the pan and set aside.
• Add the remaining butter and oil to the pan, tip in the shallots and fry over a high heat for 5-10 minutes or until lightly golden-brown.
• Put the flour in a bowl, whisk in 8 tablespoons of the stock and mix until smooth. Add to the pan and bring to the boil, then pour in the remaining stock. Add the lemon thyme and return the chicken to the pan.
• Cover with a lid and cook in the oven for about 20 minutes, or until the chicken is cooked through.
• Just before serving, trim the tip from each asparagus spear and slice the stem into short, even lengths. Cook the tips and sliced stems in boiling salted water for 2-3 minutes. Drain, reserving the tips for a garnish.
• Stir the lemon juice, crème fraîche and parsley into the pan with the chicken. Add the sliced asparagus stems and bring to the boil. Remove the chicken, slice each breast into three and arrange on a plate. Spoon over the sauce and arrange two asparagus tips in a cross over the top.

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.

SPRING CHICKEN FRICASSEE WITH ASPARAGUS AND PEAS

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!

CHICKEN FRICASSEE WITH MORELS AND ASPARAGUS

Steps:

• Heat 2 teaspoons of butter in a large, wide pot over medium-high heat. Add the chicken breasts and sear until browned, about 4 minutes per side. Remove the chicken from the pan. Lower the heat to medium, place 1 teaspoon of butter and the shallots in the pan and cook, stirring constantly, for 30 seconds.
• Add the broth, wine and thyme and bring to a simmer. Add the chicken and bring back to a simmer. Cover and cook until the chicken is cooked through, about 20 minutes. Remove the chicken and tent with foil to keep warm. Increase the heat and simmer the liquid until it has reduced to 1 cup, about 10 minutes. Remove the thyme.
• Meanwhile, bring a large pot of water to the boil. Add the asparagus and blanch until crisp-tender, about 3 minutes. Drain and rinse under cold water. Heat the remaining butter in a large nonstick skillet over medium heat. Add the asparagus and the morels and saute until tender, about 4 minutes. Season with 1/2 teaspoon of salt and pepper to taste.
• Stir the cream, 1 teaspoon of salt and pepper to taste into the sauce. Adjust seasoning if necessary. Divide the chicken among 4 plates and spoon the sauce over it. Place the asparagus and morels around the chicken, sprinkle with parsley and serve immediately.

CHICKEN THIGH FRICASSEE WITH MUSHROOMS AND ROSEMARY

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium heat. Stir in mushrooms, and cook until soft. Remove to a plate.
• Wipe out skillet, and heat 2 tablespoons olive oil over medium-high heat. Place garlic, rosemary, and chicken thighs in hot oil. Season with salt and pepper. Cook, turning chicken, until chicken and garlic are well browned.
• Return mushrooms to skillet, and sprinkle red pepper flakes over chicken. Pour in white wine, scraping the bottom of the skillet with a wooden spoon. Cook about 3 minutes.
• Reduce heat to low; cover, and simmer gently for 1 hour.
• Sprinkle tomatoes and olives over chicken, return cover, and cook about 5 minutes more.

CHICKEN FRICASSéE WITH NEW POTATOES & ASPARAGUS

Steps:

• Heat the oil in a large frying pan, then fry the bacon for 5 mins on a medium heat until golden. Remove with a slotted spoon and set aside. Add the chicken to the pan, then lightly fry for 4-5 mins to brown on both sides (you may need to brown the chicken in two batches if your pan is not large enough).
• Meanwhile, cook the potatoes in a pan of salted boiling water for 10 mins or until tender. Cook the asparagus in a steamer over the potatoes for 6-8 mins or microwave in a covered dish with 2 tbsp water for 4-5 mins.
• Pour the cider over the chicken, bring to the boil then reduce heat. Put the bacon back in the pan and simmer for 10-15 mins until the chicken is cooked through. Stir in the cornflour paste until lightly thickened, then add the Soya Dream and season. Stir in the drained vegetables and sprinkle with chopped parsley before serving.