Chicken Fricassée with Spring Vegetables

Chicken Fricassée with Spring Vegetables

Chicken Fricassée is a pretty dish that usually has a Fall feeling to it. By adding a few ingredients (asparagus, carrots, mushrooms) however, you can make it to help celebrate the coming of spring. Wild mushrooms come in small packages but they can pack a lot of flavor.

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In this recipe, you’ll re-hydrate the dried mushrooms in boiling water, creating your own mushroom stock. Be sure to strain the stock well to remove any silt. Then brighten the whole dish up with spring asparagus, scallions and a burst of lemon. I’ve removed the skin on the bone-in chicken thighs in this recipe because covered cooking on the stovetop makes getting a crispy skin impossible. To make browning skinless chicken thighs easier on the stovetop, don’t skimp on the olive oil. This dish is particularly good in the slow cooker where the dried mushrooms have even more time to lend their flavor to the sauce.

Chicken Fricassee in a stainless steel sauté pan on a wooden countertop

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Chicken Fricassée with Spring Vegetables - Stovetop Version

Print Recipe
  • Prep Time: 10 m
  • Cook Time: 45 m
  • Total Time: 55 m
  • Servings:
    6

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Enjoy,
If you made this recipe, please add your comments and ratings below.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to Chicken Fricassée with Spring Vegetables - Stovetop Version on Blue Jean Chef. Thank you!

Chicken Fricassée with Spring Vegetables - Pressure Cooker Version

Print Recipe
  • Prep Time: 10 m
  • Cook Time: 6 m
  • Total Time: 16 m
  • Servings:
    6

Ingredients

  • ¾ cup 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
  • ¼ cup white wine
  • ½ cup heavy cream
  • ½ bunch asparagus cut into 1-inch lengths (about 2 cups)
  • 1 tablespoon butter room temperature
  • half a lemon zest and juice
  • chopped fresh scallions

Instructions

  1. 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. Set the wild mushroom stock aside as well.
  2. Pre-heat a 6-quart multi-function pressure cooker using the BROWN or SAUTÉ setting. Season the chicken thighs well with salt and pepper. Add the oil to the cooker 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.
  3. Add the onion, celery and carrots to the cooker and sauté until they start to soften – about 5 minutes. Add the mushrooms and thyme sprigs and sauté for another 4 to 5 minutes. Add the white wine to the cooker and bring to a simmer, scraping up any brown bits that have developed on the bottom of the cooker while the wine simmers. (If your cooker does not have a brown setting, use a skillet on the stovetop for the steps above and transfer the contents to the cooker now.) Add the mushroom stock, the chopped wild mushrooms and heavy cream and return the chicken to the cooker. Cover and lock the lid in place.
  4. Pressure cook on HIGH for 6 minutes.
  5. While the chicken is cooking, combine the flour with 1 tablespoon of softened butter in a small bowl to form a paste. Set this aside.
  6. Release the pressure with the QUICK-RELEASE method and carefully remove the lid. Remove the chicken to a side plate and loosely tent with foil. Whisk the butter and flour mixture into the sauce and add the asparagus to the cooker. Return the lid, but do not lock it. Let the stew sit like this for 10 minutes. That should cook the asparagus, thicken the sauce and let the stew cool to an edible temperature. Season with salt and freshly ground black pepper to taste. Serve the chicken with the vegetables and sauce over top. Give the dish a squeeze of lemon juice and sprinkle the scallions and lemon zest on top. Serve with a hearty romaine salad.
Enjoy,
If you made this recipe, please add your comments and ratings below.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to Chicken Fricassée with Spring Vegetables - Pressure Cooker Version on Blue Jean Chef. Thank you!

Chicken Fricassée with Spring Vegetables - Slow Cooker Version

Print Recipe
  • Prep Time: 10 m
  • Cook Time: 4 h
  • Total Time: 4 h 10 m
  • Servings:
    6

Ingredients

  • ¾ cup 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 leaves removed and chopped
  • 2 tablespoons all-purpose flour
  • ½ cup heavy cream
  • ½ bunch asparagus cut into 1-inch lengths (about 2 cups)
  • half a lemon zest and juice
  • chopped fresh scallions

Instructions

  1. 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. Set the wild mushroom stock aside as well.
  2. Pre-heat a 6-quart multi-function slow cooker using the BROWN or SAUTE setting. Season the chicken thighs with salt and pepper. Add the oil to the cooker 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. (If your cooker does not have a brown setting, use a skillet on the stovetop for the steps above and transfer the contents to the cooker now.)
  3. Add the onions, celery, carrots, mushrooms, dried mushrooms, mushroom stock and heavy cream to the cooker and stir to combine well. Return the chicken to the cooker, nestling it into the vegetables, cover and slow cook on LOW (or NORMAL) for 3 to 4 hours (2 hours on HIGH).
  4. While the chicken is cooking, combine the flour with 1 tablespoon of softened butter. Set this aside.
  5. Remove the lid and add the asparagus. Slow cook on HIGH for 30 minutes or until tender.
  6. When you are ready to serve, remove the chicken to a side plate and whisk the butter and flour mixture into the sauce. Return the multi-cooker to the BROWN or HIGH setting, add the thyme leaves and let the sauce simmer and thicken. Season with salt and freshly ground black pepper to taste. Serve the chicken with the vegetables and sauce over top. Give the dish a squeeze of lemon juice and sprinkle the scallions and lemon zest on top. Serve with a hearty romaine salad.
Enjoy,
If you made this recipe, please add your comments and ratings below.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to Chicken Fricassée with Spring Vegetables - Slow Cooker Version on Blue Jean Chef. Thank you!

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Comments (1)Post a Reply


  1. So fresh tasting, easy prep and makes a nice presentation. I keep an eye out for asparagus on sale. One of my favorites.

    Reply

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