Spring Chicken Fricassee With Asparagus And Peas

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 1/2 lbs boneless skinless chicken thighs
• salt, to taste
• fresh ground black pepper
• 1 medium onion, sliced
• 2 garlic cloves, minced
• 1/2 cup dry wine
• 1 cup low sodium chicken broth
• 1 lb asparagus, trimmed and cut into 1 1/2 " lengths
• 1 cup fresh peas, shelled
• 4 cooked red potatoes, quartered

Recipe

• 1 heat the olive oil in a large skillet over medium-high heat.
• 2 while the oil heats, season the chicken with salt and pepper.
• 3 add the chicken to the pan and brown on all sides.
• 4 as the chicken pieces finish browning, remove them to a plate and set aside.
• 5 turn the heat down to medium and add the onion.
• 6 cook, stirring occasionally, until the onion begins to wilt, about 5 minutes.
• 7 add the garlic and cook for 2 more minutes.
• 8 return the chicken to the skillet.
• 9 add the wine, let it boil rapidly for a minute and stir with a wooden spoon to remove any bits that may be stuck to the pan.
• 10 add the chicken broth, turn down the heat so that the mixture simmers slowly and place a lid, slightly ajar, over the skillet.
• 11 cook until the chicken is completely tender, about 20 minutes.
• 12 meanwhile, bring a small pot of salted water to a boil.
• 13 add the asparagus and cook until it is crisp-tender, about 2 to 3 minutes, then drain.
• 14 add the asparagus and peas to the chicken, and cook for 3 to 4 minutes to heat through.
• 15 to serve, heat the cooked potatoes and divide them among 4 bowls.
• 16 add chicken, asparagus and peas to each bowl and spoon some of the sauce over the top.
• 17 enjoy!