| Level: | Easy |
| Total: | 1 hr |
| Prep: | 20 min |
| Cook: | 40 min |
| Yield: | 4 servings |
Ingredients
- 4 skin-on, bone-in chicken breast halves, trimmed of excess fat
- Kosher salt and freshly ground black pepper
- 1 cup low-sodium chicken broth
- 1 large white onion, coarsely chopped
- 4 garlic cloves, minced
- 2 tablespoons Worcestershire sauce
- 1 teaspoon grated lemon zest
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/3 cup all-purpose flour
- 1 (11.5 ounce) jar white asparagus in water
- 1/3 cup heavy cream
- 1/3 cup capers, drained and rinsed
- Chopped scallions, for garnish
Instructions
- Season the chicken all over with salt and pepper. Place the chicken breasts in a large pot with the broth, onion, garlic, Worcestershire sauce, lemon zest, cumin, and oregano. Cover, bring to a boil, then reduce the heat to medium-low and simmer, until the chicken is cooked through, about 15 to 20 minutes. Transfer the chicken to a plate, then strain the broth through a fine-mesh sieve into another pot. Remove the chicken from the bones, discarding the skin and pulling the meat off into big, long chunks.
- Put the pot of broth over medium heat. Add the flour, whisking to avoid getting lumps. Bring the sauce to a simmer stirring constantly so it doesn’t stick or burn, until it has thickened slightly, about 10 minutes.
- Remove the asparagus from the jar, reserving the liquid, and cut the stalks into thirds. Whisk the asparagus water into the thickened broth. Add the cream and capers, stirring to combine. Add the chicken and asparagus to the sauce and stir to coat. Cook a couple of minutes to heat through and bring the flavors together. Transfer the chicken fricassee to a decorative platter or bowl and garnish with chopped scallions.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 271 |
| Total Fat | 10 g |
| Saturated Fat | 5 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 25 g |
| Cholesterol | 91 mg |
| Sodium | 748 mg |
Reviews
Very easy to make but little flavor
Soooooooo good!!!!!
I made this after watching the episode with a few changes: I browned the chicken skin side down before adding onions etc to simmer. Also, I did not have a jar of white asparagus (?) so I added the juice of 1/2 lemon and steamed green asparagus instead. Served over rice = Delicious!! will definately make again 😉
I made this last night, but after reading the reviews, I decided to brown the chicken, skin side down, in a little olive oil before adding the broth. Not sure if that is what made the difference, but it was very tasty – everyone enjoyed. The only other thing I did differently was used a bag of frozen, petite green asparagas, which I nuked first, instead of the white asparagas which I couldn’t find in my grocery store. There was nothing bland about this recipe – rather enjoyed it and it was a nice change from the usual.
This recipe is good too make and you will come off like a pro. But it needs spice, so I threw in Poblano Peppers and more cumin for the second round. That added the right taste. MORE SPICE!
I make this often! (I leave out the asparagus and add more garlic!) Very good stuff!
I wish I had read the comments before making the dish tonight, but it was AWFUL! My husband ate it, but I am now convinced that he would eat anything. The dish looked so good on TV but apparently looks are deceiving.
The dish did not taste good at all.. the ingredients just didn’t go well together! won’t make again
My family really didn’t care for this. Not too tasty or original
The jarred asparagus – yuck and mushy. I’ll probably use fresh if I try to tweek this recipe again. Very bland dish…was not impressed.