Chicken Fricassee

Not only is it fun to say (it's rather cartoon-like, don't you think?) Chicken Fricassee is good to eat and easy to prepare.

A fricassee is a bit like a stew but isn't quite as heavy. Typically considered more of a southern preparation, the fricassee traditionally features chicken and is served in a creamy wine sauce. This version features carrots, asparagus and scallions or ramps making it a perfect meal for those no longer winter but not quite summer evenings.


Ingredients:
4 Bone In Chicken Breasts
1/2 C. Ham, Cubed
1/2 t. Salt
TT Black Pepper
2 T. Butter
2 T. Olive Oil
1/2 C. Dry White Wine
1 C. Diced Tomatoes
1 C. Chicken Stock
2 Scallion, sliced into ½ inch pieces
*Or, if you can find Ramps, use them instead-they’re AWESOME.
3 Cloves Garlic, Minced
1 Carrot, finely diced
10 oz Mushrooms, quartered
3. T. Fresh Tarragon
1 # Asparagus, cut on a bias into 1 ½ inch pieces
1 T. Flour
Juice & Zest of 1 Lemon
1/3 C.. Half and Half
1/4 C. Fresh Parsley, finely chopped.

Method:

1. Season chicken with salt and pepper. Heat 1 T. or olive oil and 1 T. butter in a deep, heavy pot over medium-high heat. Sear chicken until golden. 4-6 minutes per side. Remove from pot.

2. Discard all but 1 tablespoon of the fat. Add ham and cook until brown. Add half of the wine; cook, stirring to scrape up browned bits, 1-2 minutes. Add tomatoes; cook until liquid is almost absorbed. Add broth; heat to a simmer. Return chicken and cook, turning once or twice, until very tender, about 45 minutes. Transfer chicken to clean platter.

3. Heat remaining 1 T. of the olive oil in a medium skillet over medium-high heat. Add scallions or ramps and cook, stirring, until almost translucent, 5 minutes. Add garlic and carrots cooking for about 6 minutes. Add mushrooms; cook, stirring often, until they absorb their own liquid. Stir in tarragon. Add remaining wine; simmer 1 minute. Add asparagus; cook until bright green, 4 minutes. Stir vegetables into chicken.

4. Melt the remaining 1 tablespoon of the butter in the vegetable skillet over medium heat. Add flour; cook, whisking, until it begins to turn brown, 2 minutes. Whisk in the lemon juice until absorbed. Slowly whisk in the half-and-half until the mixture thickens, 3 minutes. Add lemon zest and pepper to taste. Slowly stir cream mixture into broth and vegetables. Return chicken to pot, add parsley. Simmer on low until heated through, about 10 minutes.

Serve with orzo or your favorite rice.