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    You are in: Home / Recipes / Chicken Fricassee With Sugar Snap Peas & Pearl Onions Recipe
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    Chicken Fricassee With Sugar Snap Peas & Pearl Onions

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 45 mins

    30 mins

    1 hrs 15 mins

    littleturtle's Note:

    A fricassee is an old-fashioned type of stew. It's creamy, comforting and satisfying. Serve with mashed potatoes, fluffy biscuits, or egg noodles. This stew can be frozen for up to 3 months, but the peas will lose their texture if frozen. To peel small onions easilly: soak 10-15 seconds in boiling water, drain; rinse under cold. Cut off the root and tip ends and the outer skin should slip off easilly.

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    1. 1
      Stick the cloves into the onion halves and place in a large saucepan with the chicken stock.
    2. 2
      Add the celery, carrot, turnip, parsley, and bay.
    3. 3
      Bring stock to a boil; reduce heat slightly, and cook, uncovered, for 20 minutes.
    4. 4
      Strain the stock through a sieve set in a bowl.
    5. 5
      There should be 3 cups (if there's more, boil until reduced; if there's less, add enough cold water to equal 3 cups).
    6. 6
      Cut the chicken into 10 pieces (2 drumsticks, 2 thighs, 2 wings, & 4 half breasts), trim off fat, and remove skin if desired.
    7. 7
      In a shallow bowl season the flour with the paprika, salt, and pepper.
    8. 8
      Dredge the chicken in the flour to coat; reserve any excess flour.
    9. 9
      In a Dutch oven or large, flameproof casserole dish, melt 3 tablespoons butter; add the chicken in a single layer without crowding.
    10. 10
      Cook (in batches if necessary) until lightly browned (5 minutes).
    11. 11
      As the chicken browns, remove to a plate.
    12. 12
      Melt the remaining tablespoon butter in the same pan, and sprinkle in 3 tablespoons of the reserved flour.
    13. 13
      Cook, stirring constantly, for 1 minute.
    14. 14
      Whisk in the stock, whisking until smooth and slightly thickened, and bring to a boil.
    15. 15
      Reduce heat to a simmer.
    16. 16
      Add the chicken, onions, and thyme, and simmer until chicken is cooked through and onions are tender (35 minutes).
    17. 17
      In a large saucepan of boiling water, cook the peas just until they are tender and turn bright green (1.5-2 minutes).
    18. 18
      Drain well and rinse under cold water.
    19. 19
      With a slotted spoon, remove the chicken and onions to a bowl.
    20. 20
      Skim off any fat on top of the broth.
    21. 21
      Add the cream and boil until slightly reduced (2 minutes).
    22. 22
      Season to taste with salt and pepper.
    23. 23
      Return the chicken and onions, and a minute or two before serving add the peas.

    Ratings & Reviews:


    Nutritional Facts for Chicken Fricassee With Sugar Snap Peas & Pearl Onions

    Serving Size: 1 (689 g)

    Servings Per Recipe: 7

    Amount Per Serving
    % Daily Value
    Calories 569.5
    Calories from Fat 329
    Total Fat 36.5 g
    Saturated Fat 14.1 g
    Cholesterol 162.9 mg
    Sodium 969.1 mg
    Total Carbohydrate 19.5 g
    Dietary Fiber 3.6 g
    Sugars 5.5 g
    Protein 40.0 g

    The following items or measurements are not included:


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