From the Los Angeles Times …

Chicken Fricassee With Spring Vegetables

I made this recipe tonight (link is above) and the broth was very flavorful! This recipe is definitely a keeper due to being light and low-carb and delicious. The dish really turns out to be whole pieces of chicken in a light vegetable-broth soup because even after the yogurt is added, it doesn’t get thick.  This dish is truly a one-pot meal with plenty of vegetables, so a salad is really not needed.

For added decadence, I would serve it with parmesan toast croutons.

Cook’s notes:

  • I cooked this in a stainless steel stock pot.  Per a tip from Ina Garten, the grease doesn’t splatter all over the kitchen if you braise in a high-walled pot.  Tip for avoiding sticking using stainless:  Heat the pot dry first, then add the oil — the meat won’t stick.
  • I didn’t use fava beans since I couldn’t find any — substituted frozen shelled edamame (soy beans) instead — still very good.  Also, I used frozen petite green peas.  And I didn’t cook the beans and peas separately either — just threw them in for the last five minutes.
  • I couldn’t find baby carrots, so I used some small organic carrots — they worked fine. In the future, if I don’t have small carrots or baby carrots, I’ll just halve and cut-up regular carrots.
  • Step 4 of the recipe is a little confusing. It states to cook the chicken for 20 minutes in the broth and to add the carrots during the last 15 minutes of cooking. I cooked the chicken for 20 minutes and then added the carrots and cooked for 15 minutes more — all was well.  Cook the carrots longer if you like them softer — you really can’t mess up this dish by cooking it five or ten minutes more.


Please Subscribe

Join our mailing list to receive the latest blog posts from Paul. We won't give your information to anyone else and there's no spam ever -- and that's a promise.

You have Successfully Subscribed!