Let's make
Chicken Fricassee
With Peas & AsparagusCookalong
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Let's do the Chicken Fricassee
RINSE ASPARAGUS
Break Off woody ends
Chop Chicken into 12 pieces
Brown Chicken in melted butter
Splash In some white wine
Season With salt & pepper
Pour Stock & cream
Simmer 20 minutes
Throw In asparagus & peas
Squeeze Lemon
Stir
Chop Tarragon & Parsley
Sprinkle
Break Bread
Done Your turn
Parpadelle
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Recipe
Ingredients
40 min
4 servings
- 1 whole chicken
- A handful of asparagus
- 2 cups of peas
- 2 dl chicken stock
- 1 dl double cream
- 20 g Lurpak® Butter
- 1 cup of white wine
- Juice from half a lemon
- Salt and pepper
- Handful of tarragon
- Handful of parsley
Preparation
Heat up a thick-bottomed pan and sear the chicken cuts in Lurpak® Butter till they get a nice golden crust.
Season with salt and pepper and add the wine. Let it boil until it is reduced by half, and pour the chicken stock over so it partly covers the chicken. Put the lid on and let it simmer at low heat for 20-25 minutes, till the chicken is tender.
Add the cream and let it boil in nicely with the lid off. When the consistency of the sauce have thickened, add the lemon juice and some more salt and pepper.
Cut the asparagus in 3-4 cm sticks and put them in the pan together with the peas. Let them simmer for 2 minutes and sprinkle with freshly chopped tarragon and parsley.
Serve with good rustic bread.
