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Grandma Tita's Chicken Fricassee

Photo: Grandma Tita's Chicken Fricassee

TOTAL TIME: 1 hr
Prep: 20 min
Inactive Prep: --
Cook: 40 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 4 skin-on, bone-in chicken breast halves, trimmed of excess fat
  • Kosher salt and freshly ground black pepper
  • 1 cup low-sodium chicken broth
  • 1 large white onion, coarsely chopped
  • 4 garlic cloves, minced
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon grated lemon zest
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/3 cup all-purpose flour
  • 1 (11.5 ounce) jar white asparagus in water
  • 1/3 cup heavy cream
  • 1/3 cup capers, drained and rinsed
  • Chopped scallions, for garnish
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      Directions

      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.

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      5

      Newest Ratings and Reviews

      Read all 2 reviews

      • on February 09, 2012

        Flag

        I really loved this recipe. I saw it Wednesday morning and just had to make it, so I made it today. The only problem I had with the recipe is the amount of liquid being used to cook the chicken. Maybe I just used too much chicken for the recipe. Other than that small detail, the family loved it, as I knew they would, also I used corn starch inlieu of flour and it turned out great. Thanks Ingrid, I love your show and recipes.

        people found this review Helpful.
        Was this review helpful to you? Yes | No

      • on June 19, 2011

        Flag

        This was great! the only thing I will do different next time is use fresh asparagus the jar/can was too mushy.

        people found this review Helpful.
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