Chicken Fricassee with Spring Vegetables

This recipe is from the March edition of Southern Living Magazine, and as with all other dishes prepared for this blog, it would not appear here if it wasn’t packed full of flavor and reasonably easy to make. (I have to confess that Sandy cut all the vegetables and prepared everything for me so that I just had to cook. Very wonderful indeed.) So…give it a chance. Although it calls for eight thighs, I cooked five, and kept the sauce and vegetables volume true to the recipe. I think it worked out for the better. Enjoy!

8 skinless, bone-in chicken thighs

1 1/2 tsp. kosher salt, divided

3/4 tsp. black pepper, divided

1/2 cup all purpose flour

2 Tbsp. olive oil

1 (8-oz.) pkg. cremini mushrooms, quartered

3 medium carrots, peeled and cut diagonally into 1/2 inch thick slices (about 2 cups)

1 cup coarsely chopped leek (from 1 medium leek)

2 cups chicken stock

1/2 cup dry white wine

1/4 cup heavy cream

8 oz. asparagus, trimmed and cut into 1-inch pieces (about 1 cup)

Hot cooked egg noodles

Chopped fresh chives

  1. Pat chicken dry, and sprinkle with 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Place flour in a large ziplock 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.
  2. 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.
  3. 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.
  4. Serve chicken, vegetables and sauce over hot cooked noodles, and garnish with chives.
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