An easy chicken fricassee recipe is Ingrid Hoffmann's Grandma Tita's Chicken Fricassee. This simmers seasoned chicken with broth, herbs, lemon, vegetables and Worcestershire sauce, then combines with asparagus and a thickened sauce of cream, capers and asparagus water. It is served with chopped scallions.
Grandma Tita's Chicken Fricassee
This recipe is both quick and easy and yields 4 servings.
Prep Time: 20 min.
Cook Time: 40 min.
Ready In: 1 hr.
- 4 skin-on, bone-in chicken breast halves, excess fat removed
- Kosher salt
- Freshly ground black pepper
- 1 cup low-sodium chicken broth
- 1 large white onion, chopped coarsely
- 4 garlic cloves, minced
- 2 tbsp. Worcestershire sauce
- 1 tsp. grated lemon zest
- 1 tsp. ground cumin
- 1 tsp., dried oregano
- 1/3 cup all-purpose flour
- 1, 11.5 oz. jar white asparagus in water
- 1/3 cup heavy cream
- 1/3 cup capers, drained and rinsed
- Chopped scallions
- Simmer chicken breasts
- Make the sauce
- Add chicken and serve
Season the chicken breasts with salt and pepper and add to a large pot with the chicken broth, onion, garlic, Worcestershire sauce, lemon zest, cumin and oregano. Bring to a boil then reduce the heat to simmer for up to 20 minutes, or until the chicken is cooked. Remove chicken from the bones and discard the skin. Strain the liquid into another pot.
Heat the liquid over medium and add flour whilst whisking. Bring to a simmer, stirring continuously for around 10 minutes, or until thickened. Whisk in the water from the asparagus and stir in the cream and capers.
Cut the asparagus into thirds and add to the sauce, along with the chicken. Stir and cook until thoroughly heated and combined. Serve topped with the chopped scallions.