Lemony Chicken Fricassee with Shallots and Morels

Name: Lemony Chicken Fricassee with Shallots and Morels
Total time: 30 min
Ingredients: 3 tablespoons unsalted butter; One 3- to 4-pound chicken, cut into 8 pieces; Salt and freshly ground pepper; 6 small shallots, peeled and quartered lengthwise (see Note); 1/4 pound morels (about 6), quartered lengthwise; 1 cup water; 1 pound pencil-thin asparagus; Juice and zest of 1 lemon

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Total: 30 minutes

Servings: 4

Cost: $5.77 /serving

Author : Katy Sparks

Lemony Chicken Fricassee with Shallots and Morels

Ingredients

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3 tablespoons unsalted butterOne 3- to 4-pound chicken, cut into 8 piecesSalt and freshly ground pepper6 small shallots, peeled and quartered lengthwise (see Note)1/4 pound morels (about 6), quartered lengthwise1 cup water1 pound pencil-thin asparagusJuice and zest of 1 lemon

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Instructions

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Step 1

In a large deep skillet, melt 2 tablespoons of the butter. Season the chicken pieces with salt and pepper, add the pieces to the skillet and cook over high heat, turning occasionally, until browned, about 8 minutes. Add the shallots and morels and cook for 2 minutes. Add the water, cover tightly and simmer over moderately low heat until the chicken is cooked through, about 15 minutes.

Step 2

Meanwhile, in a large saucepan, steam the asparagus over 1 inch of water until crisp-tender, 2 to 3 minutes.

Step 3

Transfer the chicken to a plate. Add the lemon juice and zest to the skillet and cook over high heat for 2 minutes. Swirl the remaining 1 tablespoon of butter into the sauce and season with salt and pepper. Pour the sauce over the chicken and serve with the asparagus.