Spring Chicken Fricassee with Asparagus and Peas & French Baguette
Spring Chicken Fricassee with Asparagus and Peas
This recipe serves: 4
2 tablespoons olive oil
1 1/2 pounds boneless, skinless chicken thighs
salt to taste
freshly ground black pepper
1 medium onion, sliced
2 cloves garlic, minced
1/2 cup dry white wine
1 cup low-sodium chicken broth
1 pound asparagus, trimmed and cut into 1 1/2 " lengths
1 cup shelled, fresh peas
4 cooked red potatoes, quartered
1. Heat the olive oil in a large skillet over medium-high heat. While the oil heats, season the chicken with salt and pepper. Add the chicken to the pan and brown on all sides. As the chicken pieces finish browning, remove them to a plate and set aside.
2. Turn the heat down to medium and add the onion. Cook, stirring occasionally, until the onion begins to wilt, about 5 minutes. Add the garlic and cook for 2 more minutes.
3. Return the chicken to the skillet. 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.
4. Add the chicken broth, turn down the heat so that the mixture simmers slowly and place a lid, slightly ajar, over the skillet. Cook until the chicken is completely tender, about 20 minutes.
5. Meanwhile, bring a small pot of salted water to a boil. Add the asparagus and cook until it is crisp-tender, about 2 to 3 minutes. Drain.
6. Add the asparagus and peas to the chicken. Cook for 3 to 4 minutes to heat through.
7. To serve, heat the cooked potatoes and divide them among 4 bowls. Add chicken, asparagus and peas to each bowl and spoon some of the sauce over the top.
Serving Size: 1 bowl
Number of Servings: 4
Per Serving
Calories 420 Carbohydrate 35 g
Fat 14 g Fiber 7 g
Protein 37 g Saturated Fat 3 g
Sodium 466 mg
French Baguette
This recipe makes: 4 loaves
2 tablespoons yeast
pinch of sugar
2 cups water, about 100° to 110°F
1/2 cup whole wheat flour
1 tablespoon salt
5 - 6 cups bread flour
nonstick cooking spray
1. Stir the yeast, sugar and water together in a mixing bowl and let stand, uncovered, until a foam develops on the surface, about 8 to 10 minutes. (If a foam does not form, the yeast is dead and should be thrown away.)
2. With a wooden spoon, stir in the whole wheat flour and salt. Stir in the bread flour by the cupful until a shaggy dough is formed and pulls away from the sides of the bowl.
3. Place the dough on a lightly floured work surface and knead by hand, adding flour as needed to keep the dough from sticking. Knead until the dough is smooth and elastic, about 8 to 10 minutes.
4. Spray the inside of a clean bowl with a non-stick spray and place the dough in the bowl. Cover with plastic wrap and lay a kitchen towel over the top of the bowl to keep the warmth inside. Let the dough rise at room temperature until it has tripled in size. This will take about 1 1/2 to 2 hours. (Or let the dough rise slowly in the refrigerator overnight.)
5. Turn the dough out onto a lightly floured work surface and punch the dough down several times. Knead the dough for 5 minutes and return the dough to the bowl, cover with plastic and let rise until double in size, about 20 to 30 minutes (an hour or more if the dough has been refrigerated).
6. Turn the dough out onto the work surface and divide it into 4 equal pieces. Flatten each piece of dough into a rectangle, fold it into thirds and roll it into a cylinder about 16" long. Place the loaves in baguette pans or set them on the backside of a two cookie sheets sprinkled with cornmeal. Cover the loaves with a clean kitchen towel and let them rise at room temperature until doubled in size, about 45 minutes. If the dough has been in the refrigerator, rising time will be longer.
7. Meanwhile, place a baking stone on the middle rack of the oven and preheat it 450°F.
8. With a sharp knife, carefully make 3 or 4 diagonal cuts on each loaf, about 1/8" deep.
9. Place a bowl of boiling water on the bottom rack of the oven. The water will create steam in the oven and make a nice crust on the bread. Carefully transfer the loaves (in the bread pans, if you are using them) to the oven and place them on the baking stone.
10. Bake until the loaves are golden brown and they feel very light for their size, about 25 to 30 minutes. The best way to test for doneness is to hold a loaf with a kitchen towel in one hand and thump on the back of it with the other; if it sounds hollow, it's done. Let cool for at least 10 minutes before slicing.
Serving Size: 1 piece
Number of Servings: 4
Per Serving
Calories 68 Carbohydrate 14 g
Fat 0 g Fiber 1 g
Protein 2 g Saturated Fat 0 g
Sodium 177 mg
This recipe serves: 4
2 tablespoons olive oil
1 1/2 pounds boneless, skinless chicken thighs
salt to taste
freshly ground black pepper
1 medium onion, sliced
2 cloves garlic, minced
1/2 cup dry white wine
1 cup low-sodium chicken broth
1 pound asparagus, trimmed and cut into 1 1/2 " lengths
1 cup shelled, fresh peas
4 cooked red potatoes, quartered
1. Heat the olive oil in a large skillet over medium-high heat. While the oil heats, season the chicken with salt and pepper. Add the chicken to the pan and brown on all sides. As the chicken pieces finish browning, remove them to a plate and set aside.
2. Turn the heat down to medium and add the onion. Cook, stirring occasionally, until the onion begins to wilt, about 5 minutes. Add the garlic and cook for 2 more minutes.
3. Return the chicken to the skillet. 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.
4. Add the chicken broth, turn down the heat so that the mixture simmers slowly and place a lid, slightly ajar, over the skillet. Cook until the chicken is completely tender, about 20 minutes.
5. Meanwhile, bring a small pot of salted water to a boil. Add the asparagus and cook until it is crisp-tender, about 2 to 3 minutes. Drain.
6. Add the asparagus and peas to the chicken. Cook for 3 to 4 minutes to heat through.
7. To serve, heat the cooked potatoes and divide them among 4 bowls. Add chicken, asparagus and peas to each bowl and spoon some of the sauce over the top.
Serving Size: 1 bowl
Number of Servings: 4
Per Serving
Calories 420 Carbohydrate 35 g
Fat 14 g Fiber 7 g
Protein 37 g Saturated Fat 3 g
Sodium 466 mg
French Baguette
This recipe makes: 4 loaves
2 tablespoons yeast
pinch of sugar
2 cups water, about 100° to 110°F
1/2 cup whole wheat flour
1 tablespoon salt
5 - 6 cups bread flour
nonstick cooking spray
1. Stir the yeast, sugar and water together in a mixing bowl and let stand, uncovered, until a foam develops on the surface, about 8 to 10 minutes. (If a foam does not form, the yeast is dead and should be thrown away.)
2. With a wooden spoon, stir in the whole wheat flour and salt. Stir in the bread flour by the cupful until a shaggy dough is formed and pulls away from the sides of the bowl.
3. Place the dough on a lightly floured work surface and knead by hand, adding flour as needed to keep the dough from sticking. Knead until the dough is smooth and elastic, about 8 to 10 minutes.
4. Spray the inside of a clean bowl with a non-stick spray and place the dough in the bowl. Cover with plastic wrap and lay a kitchen towel over the top of the bowl to keep the warmth inside. Let the dough rise at room temperature until it has tripled in size. This will take about 1 1/2 to 2 hours. (Or let the dough rise slowly in the refrigerator overnight.)
5. Turn the dough out onto a lightly floured work surface and punch the dough down several times. Knead the dough for 5 minutes and return the dough to the bowl, cover with plastic and let rise until double in size, about 20 to 30 minutes (an hour or more if the dough has been refrigerated).
6. Turn the dough out onto the work surface and divide it into 4 equal pieces. Flatten each piece of dough into a rectangle, fold it into thirds and roll it into a cylinder about 16" long. Place the loaves in baguette pans or set them on the backside of a two cookie sheets sprinkled with cornmeal. Cover the loaves with a clean kitchen towel and let them rise at room temperature until doubled in size, about 45 minutes. If the dough has been in the refrigerator, rising time will be longer.
7. Meanwhile, place a baking stone on the middle rack of the oven and preheat it 450°F.
8. With a sharp knife, carefully make 3 or 4 diagonal cuts on each loaf, about 1/8" deep.
9. Place a bowl of boiling water on the bottom rack of the oven. The water will create steam in the oven and make a nice crust on the bread. Carefully transfer the loaves (in the bread pans, if you are using them) to the oven and place them on the baking stone.
10. Bake until the loaves are golden brown and they feel very light for their size, about 25 to 30 minutes. The best way to test for doneness is to hold a loaf with a kitchen towel in one hand and thump on the back of it with the other; if it sounds hollow, it's done. Let cool for at least 10 minutes before slicing.
Serving Size: 1 piece
Number of Servings: 4
Per Serving
Calories 68 Carbohydrate 14 g
Fat 0 g Fiber 1 g
Protein 2 g Saturated Fat 0 g
Sodium 177 mg
posted by Mater at 2:59 PM
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