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Chicken And Spring Vegetable Stew

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Ingredients
  Dried morels/4 ounces fresh morels 1 Ounce
  Chicken breast halves 4
  Salt 1⁄4 Teaspoon
  Ground pepper 1⁄4 Teaspoon
  Butter 2 Tablespoon
  Leeks 2 Medium
  Dried tarragon 1⁄2 Teaspoon
  Dry white wine 3⁄4 Cup (12 tbs)
  Chicken broth 2⁄3 Cup (10.67 tbs)
  Heavy cream 3⁄4 Cup (12 tbs)
  Frozen peas 1⁄2 Cup (8 tbs)
  Asparagus 1⁄4 Pound
  Chopped chervil/Flat-leaf parsley 1⁄4 Cup (4 tbs)
Directions

1. Soak dried morels in boiling water to cover for 20 minutes; drain. Rinse and dry fresh morels. Season chicken with salt and pepper.
2. Melt butter in a large Dutch oven over medium heat. Add chicken and cook, turning once or twice, until pale golden, about 6 minutes. Remove chicken from pan.
3. Reduce heat to medium-low. Add leeks and tarragon to pan, cover, and cook, stirring occasionally, until leeks are softened, about 8 minutes. Add wine and broth. Return chicken to pan. Cover and simmer 20 minutes.
4. Add cream, morels, peas, and asparagus. Simmer, uncovered, until asparagus and morels are just tender and chicken is white to bone, 5 to 7 minutes. Season with salt and pepper to taste. Sprinkle with chervil or parsley before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Interest: 
Spring
Ingredient: 
Chicken
Servings: 
4

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