#cooking #savoury #chicken #asparagus
A for improvised chicken and asparagus fricasee style sauce that I concocted on 3rd June 2022 using some fresh chicken and leftover vegetables.
Preparation time: 20m Cooking time: 30m
Ingredients
- 2 large chicken breasts
- 1 lemon, zested and juiced
- 1 bunch of asparagus
- ½ punnet of chestnut mushrooms
- 1 large leek
- 1 large onion
- 4 tbps plain flour
- 50g unsalted butter
- 2 tbsp dried oregano
- 500ml chicken stock made with 2 stock cubes
- 1 small pot single cream
- salt and pepper
Method
- Dice the chicken and marinade it in the lemon juice. If you’re in a rush, just leave it in there while you prepare the rest of the ingredients.
- Chop the vegetables and set aside
- Prepare the stock in a jug
- Mix the flour, lemon zest and 1 tbsp of dried oregano on a plate
- Lightly coat the chicken in the flour, lemon & oregano mixture
- Heat a large saute pan on a high heat over the hob
- Add butter and wait for it to fully melt
- Fry the onions until they start to become translucent
- Add the chicken and fry until it starts to become golden brown. Toss it regularly to prevent it from sticking and to ensure it cooks evenly.
- Add all of the chicken stock into the pan and wait for it to start bubbling
- Add the leeks and mushrooms into the pan and stir until the leeks start to turn soft
- Add the other 1 tbsp of dried oregano and stir well
- Add the asparagus into the pan and stir until the chicken & vegetables are fully cooked and only half covered by the stock
- Take the pan off the heat and stir in the single cream, until the sauce reaches the desired consistency and creaminess
- Season with salt and pepper as required
- If serving immediately, return to the heat and ensure the sauce is piping hot throughout, otherwise cover and reheat it later