Chicken Fricassee with Spring Vegetables

Name: Chicken Fricassee with Spring Vegetables
Yield: Makes 4 Main-Course Servings
Ingredients: 2 tablespoons chopped fresh parsley, tarragon, or chives, or a mixture; ½ cup heavy cream; 1 cup fresh baby peas or frozen petite peas; 8 baby turnips, peeled (optional); 8 baby carrots, peeled, or 2 small carrots, peeled and cut into 8 equal pieces; 6 ounces green beans, preferably haricots verts, ends trimmed; 2 tablespoons butter; One 4-pound chicken; Salt; Pepper; 1 cup pearl onions or walnut-sized boiling onions, peeled; 2 cups chicken broth

Preparation info

Makes
4
Main-Course Servings

Difficulty
Medium

Appears in

Cooking

By James Peterson

Published 2007

About

Authentic baby peas seem to be in season for only a week or two in June, but frozen peas are the one frozen vegetable that is better than fresh most of the year. Just don’t follow the directions on the package and boil them. They have already been boiled at the factory so all you need to do is heat them through.

Ingredients

One 4-pound chicken
Salt
Pepper
2 tablespoons

Main course
June
Spring
Gluten-free

Method

In a large saucepan, bring 3 quarts water to a rapid boil.

While the water is heating, cut up the chicken as shown and season the pieces on both sides with salt and pepper. In a skillet just large enough to hold the chicken, melt the butter over medium heat. Add the chicken pieces, skin side down. While the chicken is cooking, ready the vegetables