Chicken, With Asparagus and Almonds
Published April 23, 1983
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
1 3- to 3 ½-pound chicken, cut up
1 tablespoon olive oil
1 tablespoon butter
2 shallots, minced
½ to 1 cup dry white wine
1 ½ pounds asparagus, trimmed to no more than 3 inches long
Coarse salt and freshly ground pepper
2 ounces sliced almonds, toasted
2 tablespoons chopped parsley to garnish
Nutritional analysis per serving (4 servings)
17 grams carbs; 284 milligrams cholesterol; 1027 calories; 31 grams monosaturated fat; 14 grams polyunsaturated fat; 19 grams saturated fat; 69 grams fat; 7 grams fiber; 1564 milligrams sodium; 76 grams protein; 7 grams sugar
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.
Powered by
Preparation
- Step 1
Wipe the chicken pieces dry with paper towels. In a large casserole dish, brown the chicken pieces a few at a time. Add the shallots and white wine. Cover and cook over low heat for 20 minutes.
- Step 2
Add the asparagus, salt and pepper. Cover and cook until the asparagus is tender.
- Step 3
Remove from heat, sprinkle with almond and parsley. Serve immediately.
Private Notes
Comments
I found this to be a bit bland, despite adding garlic, but still easy and quick and satisfying. Would add some lemon juice and perhaps some thyme sprigs next time. I served it over Thai noodles, and it was good with the sauce.
I found this to be a bit bland, despite adding garlic, but still easy and quick and satisfying. Would add some lemon juice and perhaps some thyme sprigs next time. I served it over Thai noodles, and it was good with the sauce.
Sear skin side down 8 minutes, flip then cover. Use extra butter for sauce