Chicken Fricassee With Morels and Asparagus
Updated Dec. 13, 2022
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4teaspoons unsalted butter
- 2chicken breasts, split in half and skinned
- ¼cup minced shallots
- 1cup chicken broth, homemade or low-sodium canned
- 1cup white wine
- 4sprigs fresh thyme
- 20asparagus spears, ends snapped off, cut into 2-inch pieces
- 1cup morels, stemmed and cleaned
- 1½teaspoons salt, plus more to taste
- Freshly ground pepper to taste
- 2tablespoons heavy cream
- 1tablespoon chopped Italian parsley
Nutritional analysis per serving (4 servings)
327 calories; 11 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 35 grams protein; 880 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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 ½ teaspoon of salt and pepper to taste.
- Step 4
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.
Private Notes
Comments
Could one not substitute dry vermouth for the white wine in this recipe ? I think it would add richness and depth of flavor to the dish.
How about substituting the white wine with vermouth, as Craig Claiborne and Pierre Franey suggested in their earlier recipe, also published by New York Times Cooking ? It seams to me that would result in a richer, more flavorful sauce.
Wonderful spring dish. Paired with a Pouilly-Fumé wonderfully.