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.

Cassoulet

Almost every family has traditions surrounding the holidays and typically they incorporate food. Thanksgiving equals turkey, Christmas perhaps a beef roast of some sort, and for Easter the answer is almost always ham (or a pork roast). While the rest of us gather around the table with eyes bigger than our stomachs could ever be, there is a set of people who lag behind for they know their fate before they even pick up a fork.

Vegetarians, this post is for you. This Easter while we are digging into our roasts and our hams, you too will have a full and satisfied belly. This year, you’re having cassoulet.

Cassoulet is the most famous dish of South France and has as many variations as there are cities. No matter the variation, however, the base ingredient in cassoulet is always the same-white beans. This recipe incorporates fresh, garlicky bread crumbs which I guarantee, will easily fill the void where lamb and sausage typically reside.

For cassoulet

3 Leeks (white and pale green parts only)

4 Carrots, cubed into 1-inch pieces

3 Celery Ribs, cut into 1-inch pieces

4 Cloves Garlic, chopped

1/4 C. Olive Oil

4 Thyme Sprigs

2 Parsley Sprigs

1/2 Bay Leaf

1/8 t. Ground Cloves

3 (19-ounce) Cans Cannellini beans, rinsed & drained

1 Qt. Water

For garlic crumbs

4 C. Fresh coarsely ground bread crumbs from a baguette

1/3 C. Olive Oil1

T. Clove Garlic, chopped

1/4 C. Parsley, chopped

Method:

1. Over medium heat, cook leeks, carrots, celery, and garlic in oil with herb sprigs, bay leaf, cloves, and 1/2 teaspoon each of salt and pepper in a large heavy pot. Stir occasionally until softened and golden, about 15 minutes.
2. Stir in beans, then water, and simmer, partially covered, stirring occasionally, until carrots are tender but not falling apart, about 30 minutes.

While cassoulet simmers, make bread crumbs:

Preheat oven to 350°F with rack in middle.
Toss bread crumbs with oil, garlic, and 1/4 teaspoon each of salt and pepper in a bowl until well coated. Spread in a baking pan and toast in oven, stirring once halfway through, until crisp and golden, 12 to 15 minutes.

Cool crumbs in pan, then return to bowl and stir in parsley.

Finish cassoulet:Discard herb sprigs and bay leaf. Mash some of beans in pot with a potato masher or back of a spoon to thicken broth. Season with salt and pepper. Just before serving, sprinkle with garlic crumbs.

Recipe by Epicurious.com. As seen on Bostonist.com