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This delicious spring recipe from Southern Living may be a few years old but is time tested and worthy of repeating. I've made a few minor changes to make it a bit more health conscious but no less tasty.
"A comforting stew of chicken and vegetables in a velvety pan sauce hits the spot on a cool spring evening. Best of all, it comes together in 45 minutes, and you’ll only have to use a single skillet. A fricassee is a cross between a sauté and a stew, but you’ll just call it delicious."
Ingredients
8 bone-in, skin on chicken thighs
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon black peper, divided
1/2 cup King Arthur gluten free all-purpose flour
2 tablespoons duck fat or other healthy fat
1 (8-oz.) package cremini mushrooms, quartered
3 medium carrots, peeled and cut diagonally into 1/2-inch-thick slices (about 2 cups)
1 cup coarsely chopped leek (from 1 medium leek)
2 cups chicken stock
1/2 cup dry white wine
1/4 cup heavy cream
8 ounces asparagus, trimmed and cut into 1-inch pieces (about 1 cup)
Hot cooked rice or gluten free noodles
chopped fresh chives
Preparation
Pat chicken dry, and sprinkle with 1 teaspoon of the salt and 1⁄2 teaspoon of the pepper. Place flour in a large ziplock plastic freezer bag; add chicken to bag. Seal bag, and toss to coat with flour. Heat fat in a 12-inch cast-iron skillet over medium-high. Remove chicken from bag, reserving flour in bag. Shake excess flour mixture from chicken, and place, bone side up, in skillet. Cook chicken until deep golden brown, 4 to 5 minutes per side. Remove chicken to a plate, and keep warm.
Add mushrooms to hot drippings in skillet; cook, stirring often, until beginning to brown, about 4 minutes. Add carrots and leek; cook about 3 minutes. Add 2 tablespoons of the reserved flour; cook, stirring constantly, about 1 minute. Add chicken stock and wine; cook, stirring often, until sauce thickens slightly, about 6 minutes. Stir in cream and remaining 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper; add chicken, bone side down, nestling chicken into sauce mixture.
Cover, reduce heat to medium-low, and cook until sauce has thickened slightly and chicken is almost cooked through, about 15 minutes. Uncover and sprinkle with asparagus. Cover and cook until chicken is cooked through and asparagus is tender-crisp, about 10 minutes.
Serve chicken, vegetables, and sauce over hot cooked rice or pasta, and garnish with chives, if desired.
Chef's Notes
Browning the chicken well makes the pan sauce rich and flavorful, so don’t rush through this step.