Chicken Fricassee With Morels And Asparagus Recipes

Steps:

• Soak morels in 3 cups very hot water for 30 minutes to re-hydrate. Lift them carefully from the hot water in order to leave any grit behind in the liquid. Discard the liquid, and dry the morels lightly with paper towels. Cut morels crosswise into 1/4-inch to 3/8-inch wide slices and set aside. Sprinkle chicken breasts with salt and pepper. Dredge chicken in flour, and shake off excess. Heat half the clarified butter (1/8 cup) in a large saute pan, and cook the chicken over medium heat for about 8 to 10 minutes. Flip the chicken and brown on the second side, 4 to 5 minutes more. Remove to an ovenproof casserole dish. Add the rest of the clarified butter (the other 1/8 cup) to the same saute pan, add the morels and button mushrooms, and cook gently over low heat for 2 minutes. Then add the Madeira and reduce the liquid by half.
• Preheat oven to 375 degrees F.
• When the liquid is reduced, add the beef stock and heavy cream and bring to a gentle boil. Let the mushroom sauce cook until mixture starts to thicken, about 5 to 10 minutes. Pour the sauce over the chicken and bake covered in the oven until done, about 25 to 35 minutes. Sprinkle with fresh lemon juice and serve.

Steps:

• Season the poussin with a generous sprinkling of salt and freshly ground black pepper.
• Heat the olive oil together with the butter in a saute pan with straight sides (sauteuse) over medium heat. Add the poussin, without crowding, to the saute pan skin side down and cook slowly to brown the chickens to a golden brown color. Turn the chickens to brown the other side, add the pearl onions to caramelize with the chicken, and place a lid on the pan. Allow the chicken and onions to simmer together for 5 to 7 minutes.
• Add the dry sherry to the saute pan and cook down to reduce the liquid until almost evaporated.
• Add the hot stock together with the spices tied in cheesecloth into an herb bouquet garni.
• Let this simmer slowly over low heat for 30 to 35 minutes. After 20 minutes has gone by add the morels to the pan and continue to simmer all together for the remaining 15 minutes cooking time.
• Remove the chicken carefully from the pan, add the peas and asparagus to the stock and cook for 2 minutes. Stir in the creme fraiche and cook together for 2 more minutes before spooning the vegetables around the chicken and pouring the excess sauce into a sauceboat. Sprinkle chopped chives over everything and serve.

Steps:

• 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.
• 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.
• 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 1/2 teaspoon of salt and pepper to taste.
• 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.

Steps:

• Prepare the morels: Place the morels in a colander and rinse well under cold running water to rid them of any grit. Transfer them to a heatproof measuring cup. Pour boiling water over the mushrooms to cover. Set aside for 20 minutes to plump them up. Then, using a slotted spoon, carefully remove the mushrooms from the liquid, leaving behind any grit that may have fallen to the bottom. If any of the morels are extremely large, halve them lengthwise.
• Liberally season the chicken pieces on all sides with sea salt and white pepper.
• In a deep 12-inch skillet, combine the oil and 4 tablespoons of the butter. Place over moderate heat. When the fats are hot but not smoking, add the chicken, skin side down, and brown until it turns an even golden color, about 5 minutes more. Carefully regulate the heat to avoid scorching the skin. (This may have to be done in batches.) When all the pieces are browned, use tongs (to avoid piercing the meat) to transfer them to a platter. Season again with sea salt and white pepper.
• Pour off and discard the fat in the skillet. Add the remaining 1 tablespoon butter, the shallots, and the garlic. Cook, covered, over low heat, until soft but not browned, about 3 minutes. Add the wine and boil, uncovered, over high heat for 5 minutes to burn off the alcohol, which could make the sauce bitter. Add the cream and the morels, and stir to blend. Return the chicken and any juices that have accumulated to the skillet. Cover, and cook over low heat, turning the pieces in the sauce once or twice, until the chicken is cooked through and has thoroughly absorbed the sauce, about 20 minutes. Taste for seasoning and serve.

Steps:

• Season the chicken all over with salt and pepper. Place the chicken breasts in a large pot with the broth, onion, garlic, Worcestershire sauce, lemon zest, cumin, and oregano. Cover, bring to a boil, then reduce the heat to medium-low and simmer, until the chicken is cooked through, about 15 to 20 minutes. Transfer the chicken to a plate, then strain the broth through a fine-mesh sieve into another pot. Remove the chicken from the bones, discarding the skin and pulling the meat off into big, long chunks.
• Put the pot of broth over medium heat. Add the flour, whisking to avoid getting lumps. Bring the sauce to a simmer stirring constantly so it doesn't stick or burn, until it has thickened slightly, about 10 minutes.
• Remove the asparagus from the jar, reserving the liquid, and cut the stalks into thirds. Whisk the asparagus water into the thickened broth. Add the cream and capers, stirring to combine. Add the chicken and asparagus to the sauce and stir to coat. Cook a couple of minutes to heat through and bring the flavors together. Transfer the chicken fricassee to a decorative platter or bowl and garnish with chopped scallions.

Steps:

• Heat the oil in a large frying pan, then fry the bacon for 5 mins on a medium heat until golden. Remove with a slotted spoon and set aside. Add the chicken to the pan, then lightly fry for 4-5 mins to brown on both sides (you may need to brown the chicken in two batches if your pan is not large enough).
• Meanwhile, cook the potatoes in a pan of salted boiling water for 10 mins or until tender. Cook the asparagus in a steamer over the potatoes for 6-8 mins or microwave in a covered dish with 2 tbsp water for 4-5 mins.
• Pour the cider over the chicken, bring to the boil then reduce heat. Put the bacon back in the pan and simmer for 10-15 mins until the chicken is cooked through. Stir in the cornflour paste until lightly thickened, then add the Soya Dream and season. Stir in the drained vegetables and sprinkle with chopped parsley before serving.

Steps:

• In a shallow bowl, combine flour, salt if desired and paprika; set 2 tablespoons aside. Coat chicken with remaining flour mixture. In a large skillet, brown chicken in oil. Combine 1-3/4 cups broth and dill; pour over chicken. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add the asparagus; cover and simmer for 8 minutes longer or until a thermometer reads 170° and asparagus is almost tender. , Meanwhile, combine remaining broth and reserved flour mixture until smooth. Remove chicken and keep warm. Stir flour mixture into asparagus mixture; bring to a boil. Cook and stir for 2 minutes. serve the chicken and sauce with noodles if desired.

Steps:

• Fill large bowl with water. Squeeze juice from 1 lemon into water; add lemon halves. Tear outer leaves from 1 artichoke until only pale green leaves remain. Cut top 3/4 inch from top; trim end of stem. Cut in half lengthwise. Rub cut sides of artichoke with lemon half; transfer to bowl with lemon water. Repeat with remaining artichokes.
• Bring 6 cups water, 2 tablespoons flour, 2 teaspoons salt, and bay leaf to boil in large saucepan. Add artichoke halves and cook until just tender, about 5 minutes. Drain.
• Melt butter with oil in heavy large deep skillet over medium heat. Sprinkle chicken with salt and pepper. Dredge chicken in flour, shaking off excess. Cook chicken until golden brown, about 4 minutes per side. Transfer chicken to plate. Add mushrooms, carrots, and shallots to skillet. Sprinkle with salt and pepper. Sauté until vegetables begin to soften, about 4 minutes. Add 1 tablespoon thyme and garlic; sauté 1 minute. Add wine; bring to boil. Add broth and artichokes; bring to boil.
• Return chicken to skillet, reduce heat to medium low, cover, and simmer 20 minutes. Turn chicken, cover, and simmer until cooked through, about 15 minutes longer. Transfer chicken and vegetables to platter. Whisk crème fraîche into sauce in skillet; bring to boil. Season with salt and pepper. Pour sauce over chicken, sprinkle with remaining 1 tablespoon thyme, and serve.

Steps:

• Mix flour and margarine together in a saucepan over medium heat, stirring until the flour and margarine form a paste.
• Whisk cream into flour mixture about 1/2 cup at a time until smoothly combined; whisk in chicken broth and parsley. Bring sauce to a simmer, whisking constantly until thickened.
• Whisk egg yolks and lemon juice together in a bowl.
• Whisk egg yolk mixture slowly into cream mixture, about 1 tablespoon at a time, until the sauce barely comes to a simmer and coats the back of a spoon. Do not boil.
• If thicker sauce is desired, whisk cornstarch and 1/4 cup of sauce in a small bowl; stir cornstarch mixture back into sauce until thickened, about 2 minutes.
• Stir chicken breast pieces into sauce until chicken is heated through.

Steps:

• Toss chicken pieces with peel, thyme, and chopped parsley in large bowl. Cover and refrigerate at least 4 hours or overnight.
• Let chicken pieces stand at room temperature 15 minutes. Sprinkle with salt and pepper; let stand 15 minutes more.
• Preheat oven to 325°F. Melt 2 tablespoons butter with oil in large skillet over medium-high heat. Working in 2 batches, add chicken pieces, skin side down; cook until deep brown, about 5 minutes. Turn chicken over; reduce heat to medium and cook 2 minutes. Arrange in single layer in large ovenproof pot. Pour off all but 4 tablespoons drippings from skillet. Add onion, leeks, morels, and bay leaves to skillet; sauté over medium heat until vegetables are golden, about 7 minutes. Add wine and Sherry; increase heat to high and boil until liquid is reduced by half, about 2 minutes. Add broth; bring to boil. Add 6 parsley sprigs. Pour vegetables over chicken. Cover pot with plastic wrap, then foil. Bake until chicken is very tender, about 1 1/2 hours.
• Increase oven temperature to 400°F. Transfer chicken pieces to rimmed baking sheet; roast in oven until brown, about 15 minutes.
• Meanwhile, strain vegetable-broth mixture into medium saucepan. Press on solids to extract as much liquid as possible. Boil liquid until reduced to 3 cups, about 15 minutes. Whisk in remaining 2 tablespoons butter. Season with salt and pepper.
• Arrange chicken on large platter. Spoon reduced juices over. Arrange white asparagus, morels, and leeks over and around chicken. Top each chicken leg with dollop of crème fraîche and serve.