Chicken stews for me are often an autumn or winter meal; nice and hearty to take off the chill. While sometime you need that in the spring too, this one is filled with fresh seasonal green veggies: leeks, peas and pea pods and asparagus, in addition to the chicken and mushroom. Definitely filling and this recipe will feed an army worth of people, so make sure you use a nice big pot!
Ingredients
8 skinless boneless chicken thighs, but to bite sized pieces
salt and freshly ground black pepper
1 tablespoon olive oil
1 onion finely chopped
1 rib celery or 1/4 cup celery root, finely chopped
1 carrot, finely chopped
8 ounces baby cremini mushrooms, cut to bite sized pieces (or if small, left whole)
2 tablespoons all-purpose flour
1/2 cup white wine
2 cups chicken stock
1/2 cup heavy cream
1 cup asparagus cut into 1-inch lengths
1 cup English peas (can be frozen)
1 cup pea pods, trimmed and cut to 1-inch lengths
a squeeze of lemon juice, to serve
chopped fresh scallions, to serve
Directions
Pre-heat a large Dutch oven over medium high heat. Season the chicken thighs well with salt and pepper. Add the oil to the sauté pan and brown the chicken thighs on all sides until nicely colored – about 5 minutes per side. Remove the browned thighs from the pan and set aside.
Add the onion, celery and carrots to the pan and sauté until they start to soften, about 5 minutes. Add the mushrooms and sauté for another 4 to 5 minutes. Add the flour to the pan and let it cook with the vegetables for another 2 minutes. Add the white wine and chicken stock to the pan and bring to a simmer, scraping up any brown bits that have developed on the bottom of the pan. Add heavy cream and return the chicken to the pan. Cover the pan with a lid and turn down the heat. Let the chicken simmer for about 15 minutes.
Remove the lid and add the asparagus, peas and pea pods to the pan. Simmer uncovered for another 10 minutes or until the asparagus is tender. Season with salt and freshly ground black pepper to taste. Give the fricassée a squeeze of lemon juice and sprinkle the scallions on top.
