Classic Chicken Fricassee

Chicken Fricassee
Chicken Fricassee. Getty
  • 55 mins
  • Prep: 10 mins,
  • Cook: 45 mins
  • Yield: Serves 4
In this dish, the chicken is first browned, then stewed with new potatoes, asparagus, and lots of fresh dill. You can also make this recipe with fresh tarragon or basil, or a mix of fresh herbs. It's an easy and delicious one-pot meal that combines old-fashioned goodness with updated flavorful ingredients. One thing is for sure though, it will never let you down.

What You'll Need

  • 1/3 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon
  • paprika
  • 1 tablespoon vegetable oil
  • 4 bone-in chicken breast halves (about 2 pounds),skin removed
  • 2 cups chicken broth
  • 1/4 cup chopped fresh dill
  • 8 small new potatoes (12 ounces), scrubbed
  • 12 ounces fresh asparagus, ends trimmed
  • 1 tablespoon lemon juice

How to Make It

1. In a medium bowl, mix the flour, salt, and paprika. Coat the chicken with the flour, shaking off the excess. Reserve the flour mixture.

2. In a large, deep nonstick skillet, heat the oil over medium-high heat. Add the chicken, meaty side down, and cook for 1 1/2 minutes on each side, or until well browned. Remove to a plate with a slotted spoon.

3. Pour the broth into the flour mixture remaining in the bowl and whisk until smooth.

4. Drain the fat from the skillet and wipe it clean with paper towels. Add the chicken broth mixture and 2 tablespoons of the dill. Stir to mix. Add the chicken, meaty side up, and the potatoes. Bring the mixture to a boil over high heat. Reduce the heat to low. Cover and simmer for 10 minutes.

5. Lay the asparagus over the top. Cover and simmer for 15 to 20 minutes more, or until the chicken and vegetables are tender.

6. Remove the pan from the heat. Stir in the lemon juice and the remaining 2 tablespoons of dill. Serve hot.

Keeping Chicken Fresh

• Keep chicken and all poultry wrapped tightly and refrigerated until ready to cook.
• If away from home, transport uncooked poultry in an insulated container or a cooler.
• Chicken may be kept in its original wrapping in the refrigerator up to 2 days. For longer storage, remove the chicken from the package. Wrap it in plastic wrap, and then in heavy-duty foil or freezer wrap, and freeze up to 2 months.
• Frozen chicken parts should be thawed in the refrigerator, in the microwave, or in cold water. Do not thaw chicken at room temperature.
• To thaw in cold water: Place the chicken in its packaging or in a tightly sealed plastic food storage bag in cold water to cover. Change the water often until the poultry is thawed.
• Always marinate chicken covered and in the refrigerator.
Nutritional Guidelines (per serving)
Calories 767
Total Fat 37 g
Saturated Fat 10 g
Unsaturated Fat 16 g
Cholesterol 190 mg
Sodium 905 mg
Carbohydrates 38 g
Dietary Fiber 6 g
Protein 68 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)