Spring Vegetable Chicken Fricassee, by Genee Habansky of Herbaceous Catering
4 bone in chicken thighs
1 cup flour
2 tsp salt, divided
2 tablespoons butter, divided
¼ cup sherry
1 leek, light green & white parts only, sliced
2 carrots small diced
1 cup mushroom sliced
2 cloves of garlic sliced
1 ½ cup chicken stock
1 bundle asparagus, sliced
2 tablespoons of cream
1 cup peas
1 cup spinach
2 scallions sliced
Directions
Preheat the oven to 350
In a bowl mix flour & salt. Dredge each piece of chicken, tapping off any extra flour
In Dutch oven oven, heat butter over medium high heat until bubbling. Brown chicken skin side down until nice & golden. About 5 per minutes, remove from pan & set aside
Deglaze the pan with sherry, add sherry to hot pan & with a wooden spoon remove all the brown pieces stuck to the bottom of the pan. When the sherry is all the way reduced add butter, heat until bubbly
Add leeks, carrots, mushrooms & garlic with a pinch of salt. Sauté 5 minutes until soft. Add stock & bring to a boil, nestle chicken into the broth vegetable mix, cover with lid and place in the oven for 25 minutes
Remove from oven, gently remove chicken & set aside. Over medium high heat, add asparagus & cream, Heat about 5 minutes until asparagus is cooked. Remove from heat & add peas, spinach & scallions. Return chicken to to the pan & serve.
Spring Vegetable Chicken Fricassee, by Genee Habansky of Herbaceous Catering
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4 bone in chicken thighs
1 cup flour
2 tsp salt, divided
2 tablespoons butter, divided
¼ cup sherry
1 leek, light green & white parts only, sliced
2 carrots small diced
1 cup mushroom sliced
2 cloves of garlic sliced
1 ½ cup chicken stock
1 bundle asparagus, sliced
2 tablespoons of cream
1 cup peas
1 cup spinach
2 scallions sliced
Directions
Preheat the oven to 350
In a bowl mix flour & salt. Dredge each piece of chicken, tapping off any extra flour
In Dutch oven oven, heat butter over medium high heat until bubbling. Brown chicken skin side down until nice & golden. About 5 per minutes, remove from pan & set aside
Deglaze the pan with sherry, add sherry to hot pan & with a wooden spoon remove all the brown pieces stuck to the bottom of the pan. When the sherry is all the way reduced add butter, heat until bubbly
Add leeks, carrots, mushrooms & garlic with a pinch of salt. Sauté 5 minutes until soft. Add stock & bring to a boil, nestle chicken into the broth vegetable mix, cover with lid and place in the oven for 25 minutes
Remove from oven, gently remove chicken & set aside. Over medium high heat, add asparagus & cream, Heat about 5 minutes until asparagus is cooked. Remove from heat & add peas, spinach & scallions. Return chicken to to the pan & serve.
