Spring Chicken Fricassee With Asparagus and Peas

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READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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