Chicken Fricassée with Spring Vegetables – Stovetop Version
Recipe adapted from Blue Jean Chef
Prep Time: 20 minutes
Cook Time: 45minutes
Makes: 6 servings
Ingredients
*ingredients available at the market (when in season)
1½ CUPS boiling water
½ OUNCE dried wild mushrooms*
8 skinless bone-in chicken thighs*
salt and freshly ground black pepper
1 TABLESPOON olive oil
1 onion finely chopped*
1 rib celery thinly sliced*
3 carrots thinly sliced*
8 OUNCES brown or shiitake mushrooms sliced*
3 sprigs fresh thyme*
2 TABLESPOONS all-purpose flour
½ CUP white wine*
½ CUP heavy cream
½ bunch asparagus cut into 1-inch lengths (about 2 cups)*
half a lemon zest and juice
chopped fresh scallions*
Directions
Start by pouring boiling water over the dried mushrooms to rehydrate them. Let them sit for 15 minutes and then lift the mushrooms out of the liquid with a slotted spoon, chop them finely and set them aside in a bowl. Use a fine strainer to strain the soaking liquid into another bowl or glass measure to remove any silt or dirt. Set the wild mushroom stock aside as well.
Pre-heat a large 12-inch sauté pan over medium high heat. Season the chicken thighs well with salt and pepper. Add the oil to the sauté pan and brown the chicken thighs on all sides until nicely colored – about 5 minutes per side. Remove the browned thighs from the pan and set aside.
Add the onion, celery and carrots to the pan and sauté until they start to soften – about 5 minutes. Add the mushrooms and fresh thyme sprigs and sauté for another 4 to 5 minutes. Add the flour to the pan and let it cook with the vegetables for another 2 minutes. Add the white wine to the pan and bring to a simmer, scraping up any brown bits that have developed on the bottom of the pan. Add the mushroom stock, the chopped wild mushrooms and heavy cream and return the chicken to the pan. Cover the pan with a lid and turn down the heat. Let the chicken simmer for about 15 minutes.
Remove the lid and add the asparagus to the pan. Simmer uncovered for another 10 minutes or until the asparagus is tender. Season with salt and freshly ground black pepper to taste. Give the dish a squeeze of lemon juice and sprinkle the scallions and lemon zest on top. Serve with a hearty romaine salad.
This week’s article: The Saratoga Farmers’ Market is on the Move
The Saratoga Farmers’ Market is currently open Saturdays, 9:30 am to 1:30 pm, November through April at Wilton Mall Food Court ; accessible from the mall entrance across from BJs. The CDTA’s 450 (from Schenectady) and 452 (from Skidmore College via downtown Saratoga) run to the Mall hourly Saturday mornings.
Visit www. saratogafarmersmarket.org, sign up for our weekly newsletter and follow us on on Facebook and Instagram. Please note a new website is being released May 1st.
