Try this Spring Chicken Fricassee recipe, or contribute your own.
Suggest a better descriptionSeason the poussin with a generous sprinkling of salt and freshly-ground black pepper. Heat the olive oil together with the butter in a saute pan with straight sides (sauteuse) over medium heat. Add the poussin, without crowding, to the saute pan skin side down and cook slowly to brown the chickens to a golden-brown color. Turn the chickens to brown the other side, add the pearl onions to caramelize with the chicken, and place a lid on the pan. Allow the chicken and onions to simmer together for 5 to 7 minutes. Add the dry sherry to the saute pan and cook down to reduce the liquid until almost evaporated. Add the hot stock together with the spices tied in cheesecloth into an herb bouquet garni. Let this simmer slowly over low heat for 30 to 35 minutes. After 20 minutes has gone by add the morels to the pan and continue to simmer all together for the remaining 15 minutes cooking time. Remove the chicken carefully from the pan, add the peas and asparagus to the stock and cook for 2 minutes. Stir in the creme fraiche and cook together for 2 more minutes before spooning the vegetables around the chicken and pouring the excess sauce into a sauceboat. Sprinkle chopped chives over everything and serve. This recipe yields 4 servings. Recipe Source: MICHAEL?S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1B02 broadcast 05-11-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 05-10-1997 Recipe by: Michael Lomonaco
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Serving Size: 1 Serving (251g) | ||
Recipe Makes: 4 servings | ||
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Calories: 138 | ||
Calories from Fat: 72 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8g | 11 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 14.7mg | 5 % | |
Sodium 324.1mg | 11 % | |
Potassium 157.9mg | 4 % | |
Total Carbohydrate 8.8g | 3 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 7g | ||
Protein 1.9g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 138
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