Chicken Fricasee with Spring Vegetables
Braising is one of my favorite cooking methods, and chicken thighs respond beautifully to braising. I've braised chicken many ways, but I recently came upon this Epicurious recipe that incorporated spring vegetables, perfect for a spring dinner! This is now one of our favorite dishes. One note, though, is to use young chicken thighs; I tried to use really large thighs and the stringy, tough results were not appealing. Serves 4
- 8 skinless, bone-in chicken thighs (about 4 lb.)
- 1 1/2 teaspoons kosher salt, divided
- 3/4 teaspoon black pepper, divided
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil
- 1 (8-oz.) package cremini mushrooms, cleaned and quartered
- 3 medium carrots, peeled and cut diagonally into 1/2-inch-thick slices (about 2 cups)
- 1 cup coarsely chopped leek, white and pale green parts only, from 1 medium leek
- 2 cups chicken stock
- 1/2 cup dry white wine
- 1/4 cup heavy cream
- 8 ounces asparagus, trimmed and cut into 1-inch pieces (about 1 cup)
- Hot cooked egg noodles
- chopped fresh chives
- Pat chicken dry, and sprinkle with 1 teaspoon of the salt and 1⁄2 teaspoon of the pepper. Place flour in a large plastic freezer bag; add chicken to bag. Seal bag, and toss to coat with flour. Heat oil in a 12-inch cast-iron skillet over medium-high. Remove chicken from bag, reserving flour in bag. Shake excess flour mixture from chicken, and place, bone side up, in skillet. Cook chicken until deep golden brown, 4 to 5 minutes per side. Remove chicken to a plate, and keep warm.
- Add mushrooms to hot drippings in skillet; cook, stirring often, until beginning to brown, about 4 minutes. Add carrots and leek; cook about 3 minutes. Add 2 tablespoons of the reserved flour; cook, stirring constantly, about 1 minute. Add chicken stock and wine; cook, stirring often, until sauce thickens slightly, about 6 minutes. Stir in cream and remaining 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper; add chicken, bone side down, nestling chicken into sauce mixture.
- Cover, reduce heat to medium-low, and cook until sauce has thickened slightly and chicken is almost cooked through, about 15 minutes. Uncover and sprinkle with asparagus. Cover and cook until chicken is cooked through and asparagus is tender-crisp, about 10 minutes.
- Serve chicken, vegetables, and sauce over hot cooked noodles, and garnish with chives, if desired.